Carrot Souffle

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


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


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.