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!!