Carrot Souffle by Nita
1 pound trimmed, peeled carrots, chopped up
1/4 cup granulated sugar About 3/4 cup water -- cover bottom of pan about 1 inch
2/4 cup (1/2 stick) butter at room temperature
3/4 to 1/2 cup granulated sugar, depending on sweetness desired 2 tablespoons flour
4/4 teaspoon baking powder (check date for freshness) 3 Tbsp. dark brown sugar 1 tsp. ground
cinnamon 4 eggs, separated 1 teaspoon pure vanilla extract
Topping::
5/2 cup chopped pecans
6/4 cup dark brown sugar 2 or 3 Tbsp. butter, melted confectioner's sugar, for dusting
Cook chopped carrots until tender in covered 2 qt boiler with small amount of water to which 1/4 cup
sugar has been added. Drain if needed when done. Preheat Oven to 375 Degrees F. Allow carrots to
cool enough to place in food processor bowl. Add butter, carrots and sugar. Process about 90 seconds
to puree. Add flour, dark brown sugar, cinnamon and baking powder. Process another 1 minute to
blend. Add 2 eggs. Pulse to combine. Add 2 more eggs and vanilla. Pulse to combine well. Use deep
souffle bowl, or, if you do not have one, make a souffle "hat" around inside of bowl 1
7/2 qt bowl with parchment paper. Spray either lightly with butter or non-stick spray. Pour mixture
into bowl. Bake at 375 Degrees F. about 45 minutes -- or, until lightly brown on top.
Topping: When souffle is about 5 minutes from ready, combine chopped pecans, dark brown sugar and
melted butter. Heat in microwave about 20 seconds. Sprinkle mixture over top of souffle. Allow to
heat about 5 minutes longer. Remove souffle from oven. Sift confectioner's sugar over top. Gently
remove souffle "hat", if used. Serve.
Nita Holleman
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