Easy Creamy Carrot Souffle

• Vegetarian

• Produce

  • 1 1/2 lbs Carrots

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 Dash Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter

Found on dontsweattherecipe.com

Description

Ingredients

• 1½ pounds carrots, peeled
• Dash salt
• ½ cup sugar
• ¼ cup brown sugar
• 1½ teaspoons baking powder
• ½ teaspoon vanilla
• 2 tablespoons all-purpose flour
• 3 eggs
• ½ teaspoon cinnamon
• ¼ teaspoon freshly grated nutmeg
• ½ cup butter, melted

Directions

• Cut carrots into 1-inch chunks, place in a saucepan, cover with water. Add a dash of salt. Bring to a boil, cook for about 30 minutes or until carrots are very soft. Test with a fork.
• Preheat oven to 350 degrees. Prepare a casserole dish with baking spray. (Ive used a 9x9 square and or oval)
• While carrots are hot, whip them in processor or blender; add sugars, baking powder, vanilla, and mix until smooth.
• Add eggs, cinnamon, nutmeg then butter. (Note: Be careful not to over mix; you dont want a lot of foam.)
• Place in the prepared casserole dish. Fill dish about three-quarters full, allowing for it to rise.
• Bake for about 60 minutes or until center springs back to touch.