Name: Carrot Soufflé Recipe
Total time: 20 min
Yield: 1
Ingredients: Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Challenge Butter, Unsalted, European Style; Vital Farms Eggs Large - 12 Count; Bob's Red Mill Finely Ground Tapioca Flour; Cook's Pure Cookie Vanilla Extract; Podravka Baking Powder; Cake Mate Sugar, Blue; . Baby Carrots; Land O Lakes Butter Spread, Garlic & Herb; WOODSTOCK Organic Brown Sugar; Diamond Pecans, Chopped; Kellogg's Corn Flakes Crumbs, Original

Instructions:
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 Recipe

Serves 1

0 mins total

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