Easy Carrot Soufflé

Posted

Ingredients
  • 2 pounds Farmer Dave’s carrots, peeled and chopped
  • 1/2 cup margarine or butter
  • 3 eggs
  • 3/4 cup brown sugar
  • Pinches of your favorite warm spices. We recommend paprika, cinnamon, nutmeg and maybe a bit of cayenne.
  • 1/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a pot of salted water to a boil.
Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain.
Place carrots in a food processor with the margarine or butter, and pulse to puree.
Add the eggs, brown sugar, spices, flour, baking powder, and baking soda, and process until smooth.
Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
Bake, uncovered, in the preheated oven for 1 hour, or until firm.
Optionally top with nuts.
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