Print Friendly

Dale’s Famous Carrot Souffle
(a Most Requested Recipe and Menu Item!)

3 lbs. Carrots, peeled
1 cup Sugar
½ cup Brown Sugar
1 TBLS Baking Powder
1 tsp Vanilla
4 TBLS All Purpose Flour
6 Fresh Eggs
1 tsp Cinnamon
1 cup Liquid Margarine
1 TBLS Confectioners Sugar

Cut carrots into 1” chunks, place in sauce pan, cover with water,  add a dash of salt and cook over medium heat for 45 min. or until they are very soft. Test with a fork.  While carrots are hot, whip in a food processor or blender; add sugars, baking powder, and vanilla.  Add flour and mix until smooth.  Add eggs and cinnamon then margarine.  Be careful not to over mix, you don’t want a lot of foam.

Place in oven dish, filling the dish about ¾ full to allow room for it to rise.
Bake for 60 minutes at 350 degrees, or until center springs back to touch.
Dust with confectioner’s sugar before serving.  Yield:  8-10 servings.