Springtime on the Farm! Colors and flavors and fresh vegetables are coming our way! Carrot souffle is one of the dishes my guests love anytime of the year! I adapted this recipe to be gluten free and healthier than the original recipe which had a caramel sauce in the bottom of the dish! More carrots, more eggs, less sugar than the original and it totally works! You can even cook the carrots in a slow cooker or Instapot. Guests request it year after year. Enjoy!
Carrot Soufflé
- 3 lbs carrots, diced
- ½ cup Cabot butter
- ¼ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 Tablespoons cornstarch
- 4 eggs
Cook carrots and mash well. Beat together the carrots, butter, sugar, and dry ingredients. Beat in eggs for 3-4 minutes. Grease a 4-cup (1 quart) soufflé dish. Pour in carrot mixture. Bake at 400 degrees for 50 minutes until golden on top.
This is a great way to get kids (young and old alike) to eat their vegetables!!
