If you're looking for a show-stopping dish to serve at Easter or your next dinner party, look no further than this carrot soufflé.
- 1 3/4 pounds carrots, peeled & chopped
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons flour
- 3 eggs, well-beaten
- 3/4 cup margarine, room temperature
- Powdered sugar
Preparation time 15mins
Cooking time 75mins
Preheat oven to 350°F.
Steam or boil carrots. Using a pressure cooker will save time, and retain more flavor in the carrots. Drain well and transfer to a large mixing bowl.
While carrots are still warm, add sugar, baking powder, and vanilla.
Beat with mixer until smooth. A mixer works better than a food processor to get more air in the mixture.
Add flour and mix well; add beaten eggs and mix well. Add margarine and beat well.
Pour mixture into a lightly greased 2-quart baking dish. Bake at 350°F for 1 hour or until the top is light golden brown.
Sprinkle lightly over the top with powdered sugar before serving.
You can prepare this ahead of time and freeze in a baking dish. Thaw out thoroughly and bake when ready.
Tip: Place the filled baking dish in a pan with 1 to 2 inches of water (water bath) to bake. It will prevent sticking to sides of baking dish. If you place 1 teaspoon of cream of tartar in the water, it will prevent the pan, if it¹s aluminum, from darkening or staining.
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