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Carrot Souffle with cornflke topping


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  • Souffle:
  • 1 lb. carrots cooked
  • 3 eggs
  • 1/3 cup white sugar
  • 1/2 cup butter melted
  • 2 Tbsp flour
  • 1 tsp baking powder
  • Dash of nutmeg
  • Dash of cinnamon
  • Topping:
  • 1/2 cup cornflakes crushed
  • 3 Tbsp brown sugar
  • 2 Tbsp butter melted
  • 1/4 cup chopped nuts (walnuts or pecans)


Servings 8


Step 1

Pre-heat oven to 350 degrees

Pre-cook carrots. Put carrots and eggs in a blender and blend well on puree setting. Add sugar, butter, flour, baking powder, nutmeg and cinnamon. Blend until smooth. Pour into a 1 1/2 quart souffle dish.

Combine the topping ingredients in a separate bowl and sprinkle over the souffle.

Bake for 1 hour.


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