Carrot Souffle
Difficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
1
hourIngredients
1 (16 oz) package baby carrots
3 large eggs
1 ¼ cups sugar
½ cup light sour cream
¼ cup butter, softened
¼ cup flour
1 ½ tsp baking powder
¼ ground cinnamon
Directions
- Cook carrots in boiling water for 20-25 minutes or until soft. Drain and cool.
- Preheat oven to 350 degrees.
- Grease 6 (6oz) ramekins or one 8 inch square dish.
- Process carrots & eggs in a food processor until smooth. Add remaining ingredients and process for another 30 seconds.
- Gently fold into prepared dishes.
- Bake for 55-60 minutes or until set.
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