Carrot Soufflé (Souffle)2004-10-29
- Course: Side Dishes
- Yield : 12
- Servings : 12
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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This is a must at our Christmas holiday table. It complements the fried turkey, pork roast and rice dressing because of the slightly sweet taste and still leaves room for dessert.
- 1 3/4 pound carrots peeled and chopped
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 3 eggs beaten
- 1/2 cup softened margarine
- 6 tsp confectioner (powdered) sugar
- dash of cinnamon
Preheat oven to 350 degrees. In a large pot of boiling water, cook carrots until very tender. Drain and transfer to large mixing bowl.
While carrots are warm, use electric mixer to beat with sugar, baking powder, and vanilla until smooth. Mix in the flour, eggs, and margarine. Pour into a greased two quart baking dish.
Bake for one hour. Sprinkle with confectioner's sugar before serving.