500gm carrots, coarsely chopped
½ cup butter
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar
Preheat oven to 175 degrees C (350 degrees F).
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain, let cool slightly, then add to blender. Add butter, vanilla extract, and eggs; blend again. Sift the flour, baking powder, salt and sugar together, then stir it into the carrot mixture and blend until smooth. Pour into greased, 2 quart, soufflé dish.
*Pro tip: before adding mixture, put a tablespoon of sugar into the dish and slowly rotate, lining the sides with sugar. It helps the soufflé climb and retain height.
Bake for 45 minutes. For a lightly browned top, it may take a few minutes under the broiler— but stay right with it and keep checking as it can burn quickly. I consider it more of a dessert, as it's so sweet and smooth.
Blender-smooth Carrot Soufflé
Preheat oven to 175 degrees C (350 degrees F).
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain, let cool slightly, then add to blender. Add butter, vanilla extract, and eggs; blend again. Sift the flour, baking powder, salt and sugar together, then stir it into the carrot mixture and blend until smooth. Pour into greased, 2 quart, soufflé dish.
*Pro tip: before adding mixture, put a tablespoon of sugar into the dish and slowly rotate, lining the sides with sugar. It helps the soufflé climb and retain height.
Bake for 45 minutes. For a lightly browned top, it may take a few minutes under the broiler— but stay right with it and keep checking as it can burn quickly. I consider it more of a dessert, as it's so sweet and smooth.
Enjoy!