This is the Parker Family’s all-time favorite Carrot Soufflé. It’s Grandma’s recipe so it’s a super special one to the whole family. They usually make it on Jewish Holidays but it’s great for Thanksgiving or Christmas too. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Parker Family’s Carrot Soufflé
- Total Time: 1 hours 0 minutes
- Yield: 8 servings 1x
Description
This is the Parker Family’s all-time favorite Carrot Soufflé. It’s Grandma’s recipe so it’s a super special one…
Ingredients
Units
Scale
- 1 lb (450 g) carrots peeled sliced and cooked
- 3 eggs
- 3 tbsp flour
- 1 tsp baking powder
- 1 cup (240 ml) sugar
- 1 tsp vanilla
- 1/2 cup (115 g) melted butter
- 1/8 tsp cinnamon
Instructions
- Blend carrots and eggs until smooth.
Add flour, baking powder, sugar, vanilla, butter and cinnamon. MIX.
Pour into vegetable dish or loaf pan.
Sprinkle with topping.
(Butter, brown sugar, flour, cinnamon)
Or
Sprinkle with brown sugar toward end of baking. - Bake at 350 for 45 minutes.
- NOTE: IF YOU DOUBLE THE RECIPE DO NOT DOUBLE THE SUGAR! (I USE ABOUT 1 3/4 CUPS SUGAR)
- Passover:
Instead of flour, use matzah meal
Instead of baking powder use potato starch
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
Frequently Asked Questions
Can I make this Carrot Soufflé for Passover?
Yes, you can make this Carrot Soufflé for Passover by substituting flour with matzah meal and baking powder with potato starch.
What should I do if I want to double the recipe?
If you double the recipe, do not double the sugar. Use about 1 3/4 cups of sugar instead.
