FLUFFY CARROT SOUFFLE

By BobD

Ingredients

• 6 SERVINGS
• 1 (16 oz.) pkg. baby carrots
• 3 large eggs
• 1 1/4 cups sugar
• 1/2 cup light sour cream
• 1/4 cup butter, softened
• 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. ground cinnamon

Details

Servings 6

Preparation

Step 1

Cook carrots in boiling water to cover in a large saucepan for 25 minutes or until tender. Drain well and cool.

Process carrots and eggs in a blender until smooth, stopping to scrape down sides.

Add sugar and remaining ingredients; process 30 seconds or until smooth.

Pour mixture into a lightly greased 8-inch square baking dish.

Bake at 350 degrees for 60 minutes or until set.