- 6
- 5 mins
- 65 mins
Ingredients
- 1 pound or 1 bag baby carrots
- 1/2 cup unsalted butter, melted
- 3 eggs
- 1/4 cup white sugar
- 3 tablespoons all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Preparation
Step 1
Kat Driscoll totally blew me away with her recipe for carrot souffle. Whether you make one for the crowd or individual ramekins for everyone, they're light, sweet, bright in color and something that the youngest to the oldest in your family will enjoy.
(Makes 6- 4 oz ramekins or 1 8�8 dish)
Place carrots in a steamer pot and steam for 5 minutes or until fork tender then remove and cool.
Preheat oven to 300 F.
Place all ingredients in a blender and blend till smooth.
Pour batter into greased ramekins about 2/3 up or an 8×8 glass baking dish.
Place ramekins or baking dish into a water bath with the water half way up the ramekin or dish.
How do you make a water bath?
I thought this sounded really good but wanted to reduce the butter as I am still trying to lose the baby weight. I used 2 Tbsp butter instead of 8 and then added 3/4 cup of pumpkin. This tasted just like pumpkin pie! So good! My husband even loved it – and he is extremely picky. My 14 month loved it, but I knew he would as he loves carrots, pumpkin, etc. Thanks for the recipe!
This recipe makes 6 servings so your toddler will only get 1/24 of a cup of sugar, not 1/4 of a cup. I’m definitely going to try this because my toddler is pretty picky with veggies too!
If you want to use squash and are worried about the sugar, you might want to check out the “Butternut Squash Kugel” recipe that someone posted in the comments section when this contest was originally posted. It’s similar to this recipe, but uses whole wheat flour and maple syrup instead of sugar (it also doesn’t require a water bath, so I don’t know if it’s quite as light in texture or not, but it’s really good).