Carrot Souffle

I love baking and I love vegetables. I love baking with vegetables! This is. a very easy recipe, don’t be intimidated. Great for Thanksgiving, stands out from the average pumpkin pie and is delicious with farm carrots!

• 1 1/2 pounds carrots, peeled

• Dash salt

• 1/2 cup sugar

• 1/4 cup brown sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon vanilla

• 2 tablespoons all-purpose flour

• 3 large eggs

• 1/2 teaspoon cinnamon

• 1/4 teaspoon freshly grated nutmeg

• 1/2 cup butter, melted

Cut carrots into 1-inch chunks, place in a saucepan, cover with water. Add a dash of salt. Bring to a boil, cook for about 30 minutes or until carrots are very soft. Test with a fork.

Preheat oven to 350 degrees. Grease a casserole ( 9×9 square or oval)

While carrots are hot, whip them in processor or blender; add sugars, baking powder, vanilla, and mix until smooth.

Add the flour, mix until smooth.

Add eggs, cinnamon, nutmeg then butter. (Note: Be careful not to over mix; you don’t want a lot of foam.)

Place in the prepared casserole dish. Fill dish about three-quarters full, allowing for it to rise.

Bake for about 60 minutes or until center springs back to touch.