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  • 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 160g butter, plus more for baking dishes

  2. 1 1/2kg carrots, peeled and sliced

  3. Salt

  4. 300g sugar

  5. 6 large eggs

  6. 70g plain flour

  7. 1 tbsp. baking powder

  8. 1/4; tsp. ground cinnamon

Instructions Jump to Ingredients ↑

  1. Carrot souffle 1) Preheat the oven to 180C/Gas Mark 4. Lightly butter 2 (1.5L each) baking dishes.

  2. Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.

  3. In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.

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