Recipes

Fluffy Carrot Souffle

We've got a 16-carrot souffle for you -- as in 16 ounces of baby carrots. It's up, up and away once you set all of the ingredients into place. This souffle will have floating after one bite.
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Cuisine Continental
Servings 6 servings
Calories 2031.68 kcal

Ingredients
  

  • 16 ounce(s) baby carrots
  • 3 large eggs
  • 1 1/4 cup(s) sugar
  • 1/2 cup(s) light sour cream
  • 1/4 cup(s) butter, softened
  • 1/4 cup(s) all-purpose flour
  • 1 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) ground cinnamon

Instructions
 

  • Cook carrots in boiling water to cover in a large saucepan for 25 minutes or until tender.
  • Drain well and cool.
  • 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.
  • Bake at 350 degrees for 60 minutes or until set.
  • Ready in 1 hour.

Nutrition

Calories: 2031.68kcalCarbohydrates: 309.42gProtein: 32.22gFat: 76.84gSaturated Fat: 43.88gCholesterol: 720.26mgSodium: 876.34mgFiber: 7.74gSugar: 263.32g
Keyword Carrots, Cinnamon, Eggs
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