Carrot Souffle

Wonderful light and sweet side dish. Better than sweet potatoes.

Ingredients

7 cups chopped carrots (2 lbs) 1/2 cup granulated sugar 1/4 cup sour cream 3 Tablespoons all-purpose flour 2 Tablespoons melted butter 1 teaspoon baking powder 1 teaspoon vanilla extract 1/4 teaspoon salt 3 large eggs, lightly beaten Cooking spray


Nutritional information

No nutrition information available

Instructions

Preheat oven to 350 degrees F. Cook carrots in boiling water for 15 minutes or until very tender; drain. Place carrots in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (sugar throug eggs); pulse to combine. Spoon mixture into a 2-quart baking dish that has been coated with cooking spray. Bake at 350 degrees F. for 40 minutes or until puffed and set.