More Great Recipes: Eggs | Side Dish | Vegetable

Carrot Souffle


User Avatar
By cin
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 lbs carrots - peeled cut & chunked
4 eggs
1 cup sugar
6 tablespoons flour
2 teaspoons baking powder
2 teaspoons vanilla
1 1/2 stick butter

Topping:
1/2 cup crushed corn flakes
6 tablespoons brown sugar
1/2 cup chopped walnuts
cinnamon to taste
3 tablepoons of butter


Boil carrots until soft. Put in a food processor and blend carrots with the remaining ingredients above. Pour mixture into pyrex dish.


topping: Mix dry ingredients. Pour on top of carrot mixture. Melt butter and drizzle on top.


Bake at 350 degrees for 45 minutes or until firm.


Pairs Well With


Notes

For those of you with a sweet tooth but feel a little guilty for it, this recipe will incorporate your veggie allowance so don't feel too badly...I received this recipe from my sister-in-law. It is one of my absolute favorites!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11135 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana