Don’t eat carrots the boring way. No, it’s time to dress them up a bit with a sweet carrot souffle. If you’re not a carrot lover, this recipe is guaranteed to change your mind. Imagine a sweet potato casserole, but made with carrots. Sound tasty? Read on for the recipe!

I’ll start out by telling you I’ve never been a carrot fan. Not until I discovered this recipe, that is. It started with a visit to a cafeteria-style restaurant over ten years ago. I pointed to a beautiful dish I thought was sweet potato casserole and headed down the line. During my dinner when I took a bite, I could tell it really wasn’t sweet potato…but it didn’t matter. It tasted oh-so-good and I didn’t care! I ate up every bite, then took a look on the way out to find out what I really had been eating…carrots! Who knew they could taste so good? It sent me on a quest to find a similar recipe, which is the one I’m sharing with you today. The recipe is easy to make and tastes great. What more could you ask for in a carrot dish? Let’s check out the simple recipe.

Recipe ingredients:

2 lbs peeled & chopped carrots
1 cup sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 T. flour
3 eggs, beaten
1/2 cup margarine

Recipe directions:

Preheat oven to 350 degrees.
Boil carrots until tender. (about 30 minutes) Drain well.
While still warm, combine carrots, sugar, baking powder and vanilla in mixing bowl. Beat on medium speed for 5 minutes.
Add flour and mix well.
Add beaten eggs and mix well.
Add margarine and beat for additional 5 minutes.
Pour into a greased 2 qt. casserole dish.
Bake for 1 hour until top is light golden brown.

Yes, it’s time for the sliced carrot dish to move over and make way for the sweet carrot souffle! It’s going to be a new family favorite…I just have a feeling about it. I think even Bugs Bunny would agree. Enjoy your new favorite dish!

Print Recipe

Sweet Carrot Souffle

A delicious carrot casserole full of sweet flavor.

Ingredients

2 lbs peeled & chopped carrots
1 cup sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 T. flour
3 eggs beaten
1/2 cup margarine

Instructions

Preheat oven to 350 degrees.
Boil carrots until tender. (about 30 minutes) Drain well.
While still warm, combine carrots, sugar, baking powder and vanilla in mixing bowl. Beat on medium speed for 5 minutes.
Add flour and mix well.
Add beaten eggs and mix well.
Add margarine and beat for additional 5 minutes.
Pour into a greased 2 qt. casserole dish.
Bake for 1 hour until top is light golden brown.