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