Carrot Souffle

Ingredients
1 3/4 lbs. carrots, peeled and chopped
1 cup sweetener such as Sucanat or Rapadura
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 Tbsp. all-purpose flour
3 eggs, well-beaten
1 stick butter (room temperature)

Directions
Preheat oven to 350 degrees. Gather all the necessary ingredients. Wash and peel the carrots and cut in half. Place in a large pot and boil or steam until tender. Transfer to a large mixing bowl and add sugar, baking powder and vanilla while still warm. Beat with a mixer until smooth.

Mix in the flour. Add the eggs and blend. Add butter, mixing thoroughly. Pour into a 2 quart buttered baking dish.

Bake for 1 hour or until the top is golden brown.

Written by carrie · Filed Under Side Dishes 
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