When I first heard about about carrot souffle, I was with some former coworkers heading to Piccadilly. My coworker insisted that I should try it. At first I was skeptical because I was never a fan of carrots or anything similar to it. However, I put aside my feelings and tried it. I was not disappointed! This dish is now in my top ten.
Here is my version of Carrot Souffle.
Ingredients
3-1/2 cups of chopped carrots (cooked)
3 eggs beaten
1/4 cup almond milk unsweetened
1/3 cup sugar or 1/2 cup if you like it sweeter
4 tbs flour
1-1/2 tsp baking powder
1 teaspoon vanilla extract or essence
1/3 cup of butter (melted preferably)
dash of nutmeg
dash of cinnamon
Method
Cook carrots until soft. Combine the carrots with beaten eggs in a blender, mixer or food processor for 30 seconds. Add almond milk and mix well. Mix the sugar, flour, baking powder, vanilla extract or essence, butter nutmeg and cinnamon in a separate bowl. Add carrot mixture to dry mixture. Combine until smooth. Pour mixture into an 8" x 2" baking pan. bake for 40-45 mins at 350 degrees F or until top is golden brown.
place to cool and serve.
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cheers!
Dannie