Aunt Cindy’s Carrot Soufflé
Here is a recipe that I got from my Aunt Cindy.
Ingredients
- 1 3/4 pounds of carrots, peeled & chopped
- 1 cup white sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
- 2 teaspoons confectioners’ sugar
- 1 stick butter
Directions
- Preheat oven to 350 degrees.
- In a large pot of boiling water, cook carrots until very tender. Drain and transfer to a large mixing bowl.
- While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and butter. Transfer to a 2-quart baking dish.
- Bake 1 hour in the preheated oven, or until top is golden brown.
- Sprinkle lightly with confectioners sugar before serving.
Images
The ingredients
Everything mixed in the bowl
The finished product
Notes
- The confectioner’s sugar is optional, I personally think that it is sweet enough without the sugar coating.
- When incorporating the butter into the mix, it works best to blend it in using small chunks instead of adding the entire stick at once. I use quarter-stick chunks.
- If you are going to be refrigerating this, use plastic wrap and press the wrap down into the casserole dish to contact the top of the food. This will help keep the moisture in the dish as well as prevent a skin from forming.
- When cooking this, resist the temptation to check it. Soufflés can deflate or fall when they are disturbed during cooking. As Alton would say Just set it and walk away.
The first time I made this I followed the instructions to a T, but this time I was making it with an eye towards someone who has a gluten allergy. In researching the flour substitution, I did find that some people take the time to mill their own gluten free flour, but this was beyond my particular skill set. What I ended up using was a gluten-free all purpose baking mix from Arrowhead Mills.
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