Sweet Carrot Soufflé with Brown Sugar

Ingredients 0/7

Step 1

Gently heat your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then add the carrots and cook them until they’re nice and tender, about 10 to 15 minutes. Drain the carrots well once they’re soft.

Step 2

Toss the cooked carrots into a food processor along with the margarine and pulse until you get a smooth puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, then blend everything together until the mixture is silky and even.

Step 3

Pour the carrot batter into a 1-quart round baking dish. To keep the bottom from burning, place this dish inside a larger pan filled with about an inch of water.

Step 4

Pop it in the oven and bake uncovered for about an hour. It’s ready when the soufflé feels firm to the touch and has set nicely. Let it cool a bit before serving so it holds its shape better.