Carrot Faux-Soufflé

As mentioned in the original version of this recipe I found on Cooking Light, this isn’t actually a soufflé since it doesn’t include egg whites–which makes it much easier! Nothing to fall! I tweaked it a bit by cutting out the sour cream (which I didn’t have at home), doubling the butter, and cutting a bit of the sugar. It can be eaten as a side dish, and I believe it usually is, but since it is pretty sweet, we eat it as dessert (So I only feel half guilty. I mean, it is mostly carrots. :))

  • 3 cups of chopped carrot (about 1 pound)
  • 1/2 cup organic sugar
  • 1 1/2 tablespoons all-purpose flour
  • 4 tablespoons butter, melted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 large  and 1 medium egg
  • Cooking spray
  • powdered sugar

Boil the carrots for about 15 minutes or until they are very tender. Drain and place into a food processor. Process until smooth, then add the sugar, flour, butter, baking powder, vanilla extract, salt and eggs. Pulse to combine.

Preheat the oven to 350°. Coat a pie or any other pan with the cooking spray, then add the carrot mixture. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar to serve, if desired.


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