Carrot Souffle Recipe / Mrs Laura Faulk

 

Carrot Soufflé  

Ingredients:   

1-3/4 lbs. peeled carrots, chopped Powder sugar  

3/4 cup sugar  

1-1/2 t. baking powder  

1-1/2 t. vanilla  

2. T. flour  

3. eggs, well-beaten with elec. mixer  

1/2 cup butter or margarine, softened  

  

  

Directions:  

  

Steam or boil 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.  

  

Add flour and mix well; add whipped eggs and beat well. Add  margarine and beat well.  

  

Pour mixture into a 2 quart baking dish. Bake at 350 degrees for 1 hour or until top is light golden brown. Sprinkle lightly with powder sugar over top before serving.  

  

NOTE: I like to put the warm cooked carrots, sugar, baking powder, and   vanilla in my Vitamix blender for a creamier mixture. Transfer to a  bowl to add eggs and butter.  

 

Mrs Laura Faulk

Pastor's Wife

First Baptist Church

Groton, MA

 

-