Carrot Soufflé (Souffle)2004-10-29
- Course: Side Dishes
- Yield : 12
- Servings : 12
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
- Add to Recipe Box
This is a must at the Thanksgiving and 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.
Ever wonder if your baking powder or baking soda is still good? From www.kitchen.com – All you have to do is drop a little bit of the baking soda or baking powder into hot water (and vinegar if testing baking soda) and look for a bubbling reaction — if there’s fizzing, it’s still good to use
- 2 pounds 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.