Apr 1, 2023
This colorful Carrot Puff—also called Carrot Soufflé—is a popular side dish. Even kids and adults who aren’t fans of cooked carrots like its smooth, light consistency.
You can reduce the sugar to half if you wish, carrots are naturally sweet.
Note: I usually double the recipe as well, using a 9x13 pan.
1 pound carrots, peeled and cut into 1-inch pieces
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease an 8x8-inch baking dish.
Place carrots in a saucepan and cover with water. Bring to a boil.Then reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain and set aside.
In a blender or food processor, combine butter, sugar, eggs, flour, baking powder and vanilla. Add carrots a little at a time and puree.
Pour mixture into prepared baking dish. Bake at 350 degrees for 45 minutes or until firm.
Let stand for 5 minutes before serving.
Note: Mixture may be made a day ahead and refrigerated. Bring mixture to room temperature before cooking.