Easter Carrot Souffle
2 lbs. carrots chopped
1/2 cup butter, salted and melted
1 cup white sugar
3 tbsp. all-purpose flour
1 tsp. baking powder
1 tsp. vanilla extract
3 eggs, beaten
1 tsp powder sugar, for dusting
Preheat oven to 350*.
Bring a large pot of water to a boil.
Add carrots and cook until tender, about 15 minutes.
Drain and mash carrots, use mixer if need to.
Add melted butter, white sugar, flour, baking powder, vanilla extract, and eggs to the carrots.
Mix well and transfer to a casserole dish.
Sprinkle with powder sugar.
Bake in oven for about 30 minutes, insert toothpick to check souffle and it should come out clean.
Pairs Well With
This is a yummy dish very similar to my sweet potato souffle.