No doubt you’ll be asked, “Are these sweet potatoes?” when you serve carrot souffle for the first time. If you are not a fan of cooked carrots, give this dish a try. It’s certainly a hit with the kids at home and often the talk of potlucks. Mary Ellen likes to serve it at Thanksgiving, doubling or tripling the recipe to serve more.
based on a recipe by Jane, Elizabeth’s mother-in-law
1 lb. baby carrots
5 Tbsp. butter
2 eggs
1/4 cup flour
1 tsp baking powder
2/3 cup sugar
1/4 tsp cinnamon
1/2 tsp vanilla
1/4 tsp salt
Boil carrots in salted water until they easily pierce with a fork. (Boiling is recommended. The microwave doesn’t adequately soften them.) Drain and cool slightly. Place carrots in a large food processor or blender. Pulse a few times. Add all remaining ingredients. Blend until smooth. Pour into greased 8×8 dish. (Use a 9×13 if doubling the recipe.) Cook 1 hour at 350. Serve warm.
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