Carrot Souffle by Nita
1 pound trimmed, peeled carrots, chopped up
1/4 cup sugar small amount water - about 3/4 cup -- cover
bottom of pan about 1 inch
2/4 cup 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
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 about 1 minute to blend. Add 2
eggs. Pulse to combine. Add 2 more eggs and vanilla. Pulse
to combine well. Make a souffle hat around inside of bowl 1
1/2 qt bowl, if you do not have a deep souffle bowl. Or, use
souffle bowl. Spray either with butter spray. Pour mixture
into bowl. Bake at 375 Degrees F. about 45 minutes -- or,
until lightly brown on top. When souffle is about 5 minutes
from ready, combine chopped pecans, dark brown sugar and
melted butter. 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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