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
1/4 cup butter at room temperature
1/4 to 1/2 cup granulated sugar, depending on sweetness desired

2 tablespoons flour
3/4 teaspoon baking powder (check date for freshness)
3 Tbsp. dark brown sugar
1 tsp. ground cinnamon
4 eggs, separated
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
1/4 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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