Ingredients
2 pounds carrots (peeled and trimmed, cut into chunks)
1/2 cup/4 ounces butter (room-temperature)
2 large eggs (room-temperature, beaten)
3 tablespoons flour (all-purpose)
1 teaspoon baking powder
3/4 cup sugar (granulated)
1/8 teaspoon cinnamon
Preparation
Cook carrots in boiling salted water until tender, about 20 to 25 minutes. Drain well and mash while still warm.
Heat oven to 400°F. Butter a 2-quart soufflé dish.
Combine the mashed carrots with butter, eggs, flour, baking powder, sugar, and cinnamon. Pour into the prepared soufflé dish and bake for 15 minutes. Reduce heat to 350°F and bake 45 minutes longer.
Remove from oven and serve immediately.
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When is the best time to consume this Soufflé?
Baked soufflés are fragile and must be eaten as soon as they come out of the oven because escaping hot air trapped in them will cause them to deflate and lose their beautiful, fluffy appearance.
PRODUCT IN THIS RECIPE:
Olivivero Snack Carrot