Fluffy Carrot Soufflé

Fluffy Carrot Soufflé

Fluffy Carrot Soufflé
We've got a 16-carrot soufflé for you -- as in 16 ounces of baby carrots. It's up, up and away once you set all of the ingredients into place. You can also substitute other cuts of carrots if need be.
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At a glance
Main Ingredient:
Eggs
Cinnamon
Carrots
Cooking Method:
Bake
Difficulty:
Easy
Course/Dish:
Side Dish
Makes:
6 servings

Ingredients
  • 1 (16 oz.) pkg. baby carrots
  • 3 large eggs
  • 1 1/4 cups sugar
  • 1/2 cup light sour cream
  • 1/4 cup butter, softened
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. ground cinnamon

  • Methods/steps
    1. Cook carrots in boiling water to cover in a large saucepan for 25 minutes or until tender. Drain well and cool.
    2. Process carrots and eggs in a blender until smooth, stopping to scrape down sides. Add sugar and remaining ingredients; process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
    3. Bake at 350 degrees for 60 minutes or until set.
    Additional Tips
    Ready in 1 ½ hour
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