Fluffy Carrot Souffle Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
• Bake for 45 minutes.

Steps:

• Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
• Add carrots, butter, and the rest of the ingredients to a food processor.
• Process until mixture is smooth.
• Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
• Bake at 350 degrees for 1 hour and 10 minutes or until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
• Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
• Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
• Bake, uncovered, in the preheated oven for 1 hour, or until firm.

Steps:

• Set oven to 350°F.
• Butter a 2-quart casserole dish.
• Cook the carrots in boiling water until tender (about 12-15 minutes) drain very well then transfer to a bowl or you may steam the carrots until tender.
• Mash the carrots very well using a fork.
• Add in all remaining ingredients except the confectioners sugar (start with 1/2 cup brown sugar adding in more until desired sweetness is achieved) mix well to combine.
• Transfer to casserole dish.
• Sprinkle with confectioners' sugar.
• Bake uncovered for about 30 minutes.