We've got a 16-carrot soufflé for you -- as in 16 ounces of baby carrots. It's up, up and away once you set all of the ingredients into place. This souffle will have floating after one bite.
Fluffy Carrot Soufflé
Fluffy Carrot Soufflé
Ingredients
For 6 people
16 ounce(s) baby carrots
3large eggs
1 1/4 cup(s) sugar
1/2 cup(s) light sour cream
1/4 cup(s) butter, softened
1/4 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) ground cinnamon
Directions
Cook carrots in boiling water to cover in a large saucepan for 25 minutes or until tender. Drain well and cool.
Process carrots and eggs in a blender until smooth, stopping to scrape down sides. Add sugar and remaining ingredients; process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.