Carrot Souffle

Roads are a mess this morning, plus they cancelled school – both good reasons to blow off grocery shopping for a day. Am dipping into the pantry stores for some good old spaghetti tonight, which will probably bump the meatloaf and carrot souffle to next week.

The first time I’d ever heard of carrot souffle was at the food bar at Market District. It was just yummy. I don’t know how much of a real “souffle” it is, but that’s what they called it. Texture reminds me more of sweet potato pie or pumpkin pie…just less spice, and sweet in a different way. Started looking for recipes online. Wound up cobbling a few different recipes together and tweeking it to match the amount of carrots I had on hand. First experiment turned out pretty well, if I do say so. Here is the experiment:

Carrot Souffle

2 lbs carrots
4 eggs
1/2 cup brown sugar
1 tsp vanilla
1/4 cup flour
2 tsp baking powder
1 Tbs milk
Cook carrots, drain. Combine all in food processor. pour into oiled 8×8 baking dish. Bake 350 x 45 minutes.

Goes well with “Busy Mama Meatloaf

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