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 cup 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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