Carrot Souffle

  • Created By
    Denise Sage
  • Shared On
  • Posted In
Prep Time:
15 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 1/2 hours
A word from the cook
Perfect side dish for the Jewish holdays

1 3/4 pounds carrots, peeled and chopped
1 cup white sugar
1 1/2 teaspoons baking powder
½ teaspoon cinnamon
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
½ cup margarine softened


Preheat oven to 350 degrees
1. In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
2. While carrots are warm, use an electric mixer to beat with sugar, 1/2 teaspoon cinnamon, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine.
3. Transfer to a 2 quart baking dish.

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