If you’re looking for a showstopping dessert to serve your family this Easter, look no further than this delicious carrot souffle! This velvety, creamy souffle is the perfect complement to a holiday feast, providing a luxurious and sweet ending to your Easter meal.
Carrot Souffle for Easter
Like sweet potato casseroles are to Thanksgiving, this carrot casserole is an essential Easter side dish that will surely delight all your guests!
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, several more recipes came 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 encountered, and we girls kept talking about recipes. Haha!
I must say, at first, when she said, "Carrot Souffle," I was a little intimidated. Because this dish contains no beaten egg whites, it is not a true souffle.
The name, Carrot Souffle, is only describing its light, airy texture. To get that light, delicate 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
- 1 1/2 lbs. carrots, peeled and sliced
- 1/2 cup oleo (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 for 20-25 minutes.
Drain and place carrots in the food processor with the ingredients except for powdered sugar.
Process until fluffy and smooth. Spoon into greased 1 1/2 quart dish. Baked for 1 hour and 10 minutes or until set.
Dust top with powdered sugar.
Cook's Notes: Recipe Source: Lynda Phillips
Drain and place carrots in the food processor with the ingredients except for powdered sugar.
Process until fluffy and smooth. Spoon into greased 1 1/2 quart dish. Baked for 1 hour and 10 minutes or until set.
Dust top with powdered sugar.
Cook's Notes: Recipe Source: Lynda Phillips
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