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1 lb. carrots, peeled and sliced
½ cup melted butter
3 eggs
½ cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Cook carrots until very soft in a small amount of salted water. Drain carrots. Combine all ingredients in an electric blender, mix well.

Pour into a lightly greased casserole dish. Bake in a preheated oven at 350 degrees for 45 minutes or until firm. Serves 6-8.

Variation: Coat 6 rami cups with cooking spray, divide the carrot mixture evenly among the 6 cups. Bake at 350 degrees for 25-30 minutes.

Note: Prepare ahead – If you are making Carrot Souffle for a party and you want to prepare it ahead, you can combine everything but the baking powder and refrigerate it for several hours. At the last minute add the baking powder, mix well and bake as directed above.

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