Years ago we introduced my niece Natalie, a confirmed veggie-hater, to the wonderful world of carrot souffles.
Natalie spent several summers with us and until she discovered this recipe, she was a girl who didn’t like carrots or most other vegetables. The carrot souffle recipe not only converted her, it made her became a huge fan of carrots.
We made the recipe several times in her honor each time she visited with us. Even today whenever I make carrot souffle I think of my niece Natalie.
Natalie is grown now and has a little daughter of her own who probably doesn’t like carrots. I figured it was time to pass on the recipe, so Natalie could introduce her daughter to the best way to eat carrots.
I have posted the recipe below. I guarantee you will love it so much you might want to serve it as dessert.
- 2 lbs fresh carrots
- 1¼ cups sugar
- 1½ tsp baking powder
- 2 tsp vanilla
- 2 Tablespoons flour
- 3 eggs beaten
- 1 stick margarine
- powdered sugar to sprinkle on top after baked.
- Preheat oven to 350 degrees.
- Put carrots in pan with water and boil until carrots are soft. Drain carrots and put carrots in food processor. Put margarine in food processor with carrots.
- After pureeing carrots, put mixture in a large mixing bowl. Add sugar, eggs, baking powder and vanilla.
- Beat until smooth. Add flour and mix well. Pour into an 8×12 baking pan (or 2 quart casserole dish).
- Bake for 1 hour or until golden brown.
- Sprinkle with powdered sugar and serve. Yumm!