Carrot Soufflé


  • 1 pound carrots
  • 1/2 cup melted butter
  • 3 eggs
  • 2/3 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla


  1. Chop carrot, season, microwave for 15 minutes--stirring at 7 minutes. Drain.
  2. In a separate bowl, combine all other ingredients.
  3. Pour everything into a blender, blend well.
  4. Pour into a 1-quart round greased dish.  Cook at 350 degrees for 45 minutes.
*You can prepare ahead. Prepare everything in dish before cooking, put in refrigerator. Can do it one day in advance. Bring to room temperature for 30 minutes before cooking.

**You can easily double this recipe--use a 2 quart dish.

Recipe from the kitchen of Jodie Berndt.


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