Carrot Souffle {like sweet potato casseroles are to Thanksgiving...this carrot casserole is to Easter!}

Easter is the perfect time to make this dish.  It's reminisce of the sweet potato dish that is a favorite at our house at Thanksgiving and Christmas.

During the Christmas Holidays, Jim and I had dinner with some of our dear friends, and this was one of the side dishes she served.  Immediately, I wanted the recipe. With that recipe came several more that night.  Don't you just love sitting and visiting with friends and sharing recipes.  Of course the guys were in the other room talking about the hunting extravaganzas they encounter.  Which left more time for the girls to talk recipes.  I can't say enough about this recipe.

I must say at first when she said, "Carrot Souffle", I was a little intimidated. Actually, because this dish contains no beaten egg whites, it is not a true souffle. The name, Carrot Souffle, is only describing it's light airy texture.  To get that light airy texture, I use a food processor and whip all the ingredients intensely until it is very fluffy. Similar in color and flavor to sweet potatoes, it paired well with the Pork Roast we had for Easter.

Carrot Souffle

Recipe Source: Lynda Phillips

1 1/2 lbs. carrots, sliced

1/2 cup ole (I used butter)

3 large eggs

1/4 cup flour

1 1/2 teaspoons baking powder

1 1/2 cup sugar

1/4 t. cinnamon (I used 1 1/2 teaspoon)

powdered sugar for dusting

Preheat oven to 350 degrees F.  Cook carrots 20-25 minutes.  Drain and place carrots in the food processor with the remaining ingredients except the powdered sugar.  Process until fluffy and smooth.  Spoon in greased 1 1/2 quart dish.  Baked for 1 hour and 10 minutes or until set.  Dust top with powdered sugar.

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