Carrot Soufflé

Haven’t posted in a while since I’ve been busy at work, school, home fixes and doing holiday errands… including our annual holiday party this past weekend.  Plus tweeting has become much easier for quick posts! Follow me @sherrymain.

I got a lot of requests to share the Carrot Soufflé recipe from our holiday party, so here it is.  It’s a recipe from my sister-in-law’s Eugene Ballet friend.  I think it was originally her grandmother’s recipe from Alabama.

People often mistake it for sweet potatoes or yams… but it’s really the other orange root vegetable.

Ingredients

• 1 ½ lbs. Sliced carrots (or canned)
• ½ cup butter
• 3 large eggs
• ¼ cup flour
• 1 ½ tea spoon baking powder
• 1 ½ cup sugar
• ¼ tea spoon ground cinnamon

Directions

1. Steam (or boil) carrots until fork-tender (unless using canned)
2. Mix carrots and all other ingredients
3. Pour into 3 quart baking dish
4. Cook at 350 degrees for 1 hour or until set in the middle (usually until a skewer inserted comes out clean).