Carrot Souffle

I got this recipe from a Vermont country inn about 8 years ago and it has been a family favorite ever since. The original recipe called for 3 cups of sugar....I cut it back to 2 cups & it is still very sweet...but oh so delicious. This is such a nice recipe to go with Thanksgiving or Christmas dinner. When I make it for just my children & I then I do half the recipe. Enjoy...and if you do make it I'd love to know how you liked it.

Carrot Souffle


3 lbs carrots - sliced & cooked till tender
1 & 1/2 C butter softened
6 eggs
1/2 C flour
2 C sugar
1/4 tsp cinnamon


Beat or blend all ingredients together till smooth. Spoon into 2 lightly greased souffle dishes. Bake at 350 degrees for 1 hour till set and lightly browned. Serve immediately.


Note: If you don't have souffle dishes a glass or corningware casserole dish (3-4 inches deep) works fine also. Enjoy !!!