Ready in 1 hour

Great side dish any time of year - absolutely no carrot taste - tastes more like candy or a sweet dessert.

Tip: Another recipe with the exact-same name "CARROT SOUFFLE" ranks higher.

5 avg, 1 review(s) 100% would make again


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2 pounds Carrots; chopped
0.5 cup Butter; melted
1 cup Granulated Sugar
6 tablespoons all purpose flour
2 teaspoons baking powder
1 tablespoon vanilla extract
6 Eggs; beaten
1 Salt; to taste

Original recipe makes 24



Preheat oven to 300-325 degrees. Bring large pot of lightly salted water to a boil. Add carrots to water and cook until tender, 10-15 minutes. Drain carrots and place them in food processor. Add melted butter, white sugar, flour, baking powder, vanilla extract, and eggs to processor. Process until mixture is smooth, then place in a 9x12 baking dish. Bake for 30 minutes, or till firm for a clean knife (inserted and clean upon removal. Serve as side dish, or filling for pies, tarts, or turn-overs.

If used as filling, a pinch of nutmeg and cinnamon can be added.

This recipe can be cut in half and baked in an 8x8 dish for smaller group.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 136 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
bobwahl 4 years ago
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