Carrot Souffle

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I often will buy a ginormous bag of carrots at Costco.  The bag never quite seems so big until you are trying to stuff it in your refrigerator.

As soon as I saw this recipe from Family, Stamping and FOOD,  I was interested.  I had never seen anything like this; it sounded sweet and delicious.  Plus, the idea of using up 2 lbs. of carrots sealed the deal.

I understand the picture is rotten. I didn't even have a sprig of something to garnish, no ideas to put a carrot as a prop in the background. Nope, just a plop of bright orange deliciousness dumped on a plate.  Forget about the picture. Just use up those carrots and make this awesome carrot souffle!

Carrot Souffle Recipe
Recipe from Food, Stamping and Food

2 lbs. carrots, washed and chopped
1/2 cup sugar
1 1/2 tsp. baking powder
1 tsp. vanilla extract
2 tbsp. all purpose flour (I used gluten free)
1 tsp. ground ginger
1/2 cup butter, softened
2 eggs

Bring a large pot of water to a boil and add carrots.  Cook until soft enough to mash, about 15 minutes.

Preheat oven to 350 degrees.

Drain carrots and transfer to a large mixing bowl.  With electric mixer, blend and mash carrots. 

Add sugar, baking powder and vanilla.  Mix until smooth. Add flour, ginger and butter and beat until smooth.  Taste to see if you need to add more sugar.  Now add the eggs and beat completely. Pour mixture into an 8 - 8 in. baking dish.

Bake for about 1 hour - 1 hour 15 minutes until top is golden.

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This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
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