Soufflé aux Carottes (Carrot Soufflé)
“This is an easy recipe that has a soft and fluffy texture that you will not mess up! A surprisingly fast dish to make that is part carrot cake, part soufflé.”
1 pound carrots, cooked and mashed
½ cup of granulated sugar (substitute with coconut sugar, date sugar, or maple syrup)
1 teaspoon baking powder
½ cup butter, softened but not warm or melted
3 eggs, beaten
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon (to taste)
½ teaspoon nutmeg (to taste)
1. Preheat the oven to 350°F and grease one large baking dish (you can also put them in individual dishes to make a nice presentation).
2. Mix all ingredients in a bowl with a mixer. It can be prepped earlier and put in the fridge until ready to bake.
3. Bake 40-50 minutes, until knife comes clean. You can eat these hot or cold.
Originally featured in Craving & Cooking: Holiday Greats from Across the Pond
