Holiday Carrot Souffle recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

Ingredients

2 pounds carrots, peeled and cut into chunks
6 eggs
1 cup butter, melted
⅔ cup white sugar
6 tablespoons matzo meal
2 teaspoons vanilla extract
1 pinch ground cinnamon
1 cup chopped walnuts
6 tablespoons brown sugar
¼ cup butter, melted

Nutrition Info

578.2 calories
carbohydrate: 45.1 g
cholesterol: 215.8 mg
fat: 42.4 g
fiber: 4.4 g
protein: 8.9 g
saturatedFat: 20.3 g
servingSize: -
sodium: 338.8 mg
sugar: 32.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.

  2. Place carrots and eggs into a food processor and pulse several times to chop carrots, process until finely ground, about 2 minutes. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. Pour carrot mixture into prepared baking dish.

  3. Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.

  4. Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.

Recipe Yield

8 servings

Recipe Note

Tasty substitute for sweet potato pie. Rich, light, sweet souffle. Great for holidays.

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