Carrot Souffle
Serves: 12
  • 3½ lbs. CARROTS, peeling and cut into 3 inch pieces
  • 2½ cups SUGAR
  • 1 Tablespoon BAKING POWDER
  • 1 Tablespoon VANILLA EXTRACT
  • ¼ cup FLOUR
  • 6 EGGS
  • 1 cup BUTTER, room temperature
  1. Preheat oven to 350 degrees.
  2. In a large saucepan, steam or boil carrots until very soft. Drain well.
  3. Place in a large bowl. While still warm, add sugar, baking powder and vanilla.
  4. Use a mixer to whip until smooth. Add flour and mix well.
  5. Whisk eggs in a separate bowl and add to carrot mixture. Mix well.
  6. Lastly, add butter and mix until thoroughly combined.
  7. Put into a 9x13 baking dish. Bake for about an hour until the top is a light golden brown.
  8. Sprinkle lightly with powdered sugar before serving.
You can easily halve this recipe to serve 6 and put into a 2 quart baking dish. Change baking time to 45 minutes.
Recipe by Crumbs and Chaos at