Name: Carrot Soufflé with a Crunchy Cornflake Topping
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 10
Cuisine: American
Ingredients: O Organics Sugar, Organic, Powdered; Raley's Powdered Pure Cane Sugar; Signature Select Baking Powder, Double Acting; Challenge Butter, Unsalted, European Style; Turtles Egg; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Klik Cornflakes, Milk Chocolate Coated; C&H Premium Pure Cane Light Brown Sugar; Baker's No-Stick Baking Spray with Flour; Value Corner Vanilla Flavor, Imitation; Carrot; San Francisco Salt Company Sea Salt, Pure & Natural; Signature Farms Pecan, Unsalted, Halves; Land O Lakes Butter, with Olive Oil & Sea Salt

1. Preheat oven to 350F. You’ll be using a 9x13” baking pan. For the topping, combine the crushed cornflakes, chopped pecans, brown sugar, and butter. Mix well and set aside.
2. Boil the carrots until fork tender and super soft. Drain well and let steam dry for 5-10 minutes.
3. Place in a food processor and blend until smooth. Add the remaining ingredients and pulse until well combined.
4. Transfer the carrot mixture to the baking pan. Bake for 40 minutes, until set on top.
5. Add the cornflake topping then bake an additional 10-15 minutes, until golden.
6. (Optional) Dust with powdered sugar to enjoy warm!

Carrot Soufflé with a Crunchy Cornflake Topping

Serves 10

25 mins prep

55 mins cook

80 mins total

What you need

How to make

Available coupons from Bright Moment Co