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.