Carrot Soufflé
Serves 6
A welcome addition to any holiday menu, this sweet, custard-like dish will have friends and family requesting it every year. Although it does contain carrots, the sugar and butter make it less healthful. If you are watching your sugar intake or expecting holiday guests who are, try the lightened version for the same flavor and fewer calories.
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Carrot Soufflé Ingredients
  1. 16 ounces baby food carrots
  2. 1 cup sugar
  3. 1 stick melted butter
  4. 1 teaspoon vanilla
  5. 3 tablespoon sifted flour
  6. 1 teaspoon Baking powder
  7. 3 eggs
  8. Dash of salt
  9. Dash of cinnamon
  10. Candied walnuts
  11. Confectioners sugar
Candied Walnut Ingredients
  1. 1 cup toasted walnuts
  2. 2 tablespoon brown sugar
  3. 1/4 teaspoon cinnamon
  4. 2 teaspoon butter
  5. 1-2 tablespoon water
  6. Salt
For the Soufflé
  1. Prepare baking dish by coating it with non-stick cooking spray. In a mixing bowl, beat eggs. Add sugar, butter and vanilla, and beat to combine. Add other ingredients and mix well. Bake in prepared dish at 400 degrees for 15 minutes. Decrease heat to 325 degrees and cook for 45 minutes. Drop temperature 25 degrees if using a clear, glass dish. Soufflé is finished baking when a toothpick inserted into the middle comes out clean. Let cool for 20 minutes before serving. Top with confectioner’s sugar and candied walnuts.
For the Candied Walnuts
  1. Melt butter in saucepan over low heat. Add brown sugar. Stirring constantly, cook for 5 minutes. Add 1-2 tablespoon water to thin. Add cinnamon, dash of salt, and walnuts. Stir until walnuts are coated. Spread on wax paper to cool.
For a lighter version of this recipe use
  1. 16 ounces baby food carrots
  2. 1/4 cup sugar
  3. 2 tablespoon stevia baking blend or 6 stevia packets
  4. 1/4 cup melted butter
  5. 3 tablespoon sifted flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon vanilla
  8. 3 eggs
  9. Dash of salt
  10. Dash of cinnamon
For the Soufflé
  1. Prepare baking dish by coating it with non-stick cooking spray. In a mixing bowl, beat eggs. Add sugar, butter, and vanilla, and beat to combine. Add other ingredients and mix well. Bake in prepared dish at 350 degrees for 40 minutes. Soufflé is finished baking when a toothpick inserted into the middle comes out clean. Let cool for 20 minutes before serving.
  2. Keeping some sugar in the lightened version maintains moisture and flavor. To make this dish gluten-free, substitute oat or coconut flour for the regular flour.
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