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Carrot Souffle

Vegetables / Side Dishes
Course Vegetables and Side Dishes
Servings 1 9x13 in. glass pyrex


  • 2 (16 oz) bag Frozen Carrots Cooked
  • 1-3/4 stick Butter Melted
  • 12 tbsp Flour
  • 3 tsp Baking Powder
  • 1-1/2 c White Sugar
  • 9 Egg Whites


  • Cook carrots in boiling water until very soft. Process in blender until pureed. Stir remaining ingredients together with carrots, except for egg whites. Whip egg whites into stiff peaks and fold into mixture. Bake at 350 degrees F for 40-45 minutes.

Submitted By

Roz Abramovitch Smith, West Fargo, ND
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