Carrot Soufflé

carrot souffle1

A KosherEye favorite! 


3 1/2 pounds peeled carrots
2 1/2 cups sugar
1 Tablespoon baking powder
1 Tablespoon vanilla extract
1/4 cup flour
6 eggs
1 stick margarine, softened or 1/2 cup oil
powdered sugar (optional)


Preheat oven to 350 degrees.
Steam or boil carrots until extra soft and drain well.
While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until very smooth. Add flour and mix well.
Whip eggs and add to mixture. Add softened margarine and blend well.
Pour into greased 9 x 13-inch baking pan. Be sure not to fill to top of pan as it will rise during baking. 
Bake for 1 hour or until top is a light golden brown. 
Sprinkle lightly with powdered sugar before serving.


Yield:  Serves 10

Recipes: Side Dishes, Carrots, Parve, Kosher


Side Dishes