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Carrot Souffle


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  • 1 pound carrots (California carrots if possible/ they're better)
  • 1/2 cup melted butter or margarine
  • 3 eggs
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla


Servings 1


Step 1

Cook carrots until very soft. (Pressure cooker is great for this! It doesn't take nearly as long and flavor is retained.) Drain and place cooked carrots in food processor and blend until mushy. Add remaining ingredients and blend well.

Pour into greased baking dish and bake at 350 degrees for about 1 hour or until done in center. Knife will come out clean when inserted in the middle.

This recipe yields ?? servings. You can increase proportionally for more servings. I have even increased it 5 times and it does fine.

You can prepare ahead of time and freeze in baking dish. Thaw out thoroughly and bake when ready.

Granny Lemon's Hint! 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. Also, 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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