Carrot Souffle – Good and good for you

When I made my meatloaf, I made Carrot Souffle as a side dish.  We really enjoyed this dish, as we had eaten  this at restaurants before and I had not found a comparable recipe until now.  This one was spot-on and did not disappoint us!  I saved mine for last and pretended it was my dessert.  I hope you will try it soon!

Carrot Souffle

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2 cups carrots, peeled and cut into slices (1 lb)

¼ cup butter, softened

3 eggs

1 cup milk (I used skim)

1/3 cup sugar (I used Splenda Sugar Sub.)

3 Tbsp flour

1 tsp baking powder

1 tsp Vanillla extract

½ tsp cinnamon (or a little more if you want)

Preheat oven to 350 degrees.  In a small pan, cook the carrots in boiling water until tender, 5-7 minutes, drain.  Place carrots in blender and pulse to soften, add the butter, eggs, milk, sugar, flour, baking powder, vanilla and cinnamon.  Blend until smooth.  Pour in a greased 8×8 inch casserole dish.  Bake at 350 degrees for 40-45 minutes or until a knife inserted in center comes out clean.

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2 responses

    • It is similar – but it is so good! Try it once, at least! You can add more sugar, and certainly more cinnamon which will make it more to your liking!

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