Carrot Souffle

One of the perfect potluck dishes is carrot souffle.  It travels well.  It is quick and easy to make.  It tastes good hot, cold, or even partially reheated.  I got asked for the recipe again today and so I’ve typed it up and am posting it.  The original recipe is old.  My copy is photocopied from a newspaper clipping my grandmother had, but I’ve never known anyone outside of my family or someone we’ve given the recipe to to have made it.

Now admittedly, it will only look like a souffle for a couple of minutes which is great for a dinner party but you can serve it deflated elsewhere and no one will care.  This is not a healthy dish dispite the name.  It is one of those desserts that pretends to be a side dish.  Everyone feels better because they are eating “healthy” carrots but deep down they know it is candy town.

You think you’ll hate it but try it and you will love it.  I have honestly never had a person try it that didn’t really like it.

Carrot Souffle
(Printable PDF Version – Includes Three Batch Sizes)

1-1/2 lbs carrots, peeled
3/4 cup melted butter or margarine
4 eggs
1-1/8 cups sugar
4-1/2 Tbsps all-purpose flour
1-1/2 tsps baking powder
1-1/2 tsps teaspoon vanilla extract

1.  Cook carrots until tender in a small amount of boiling salted water; drain.
2.  Combine carrots and butter in container of electric blender; blend until smooth.
3.  Add remaining ingredients; blend well.
4.  Spoon mixture into lightly greased casserole or souffle dish.
5.  Bake at 350 degrees for 45 min or until firm.

We make the 2qt version (shown above – see PDF for other sizes) in an 9”x11” dish and cook it for an hour.

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