This carrot soufflé makes an excellent side dish, or great to serve with brunch.
Ingredients
- 1 pound carrots , coarsely chopped
- 0.5 cups butter
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.75 cups white sugar
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
-
2
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract, and eggs; mix well.
-
3
Sift flour, baking powder, salt, and sugar together. Stir into carrot mixture and blend until smooth. Transfer to the prepared casserole dish.
-
4
Bake in the preheated oven for 45 minutes.
Nutrition Facts
Per serving
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