Naomi’s Carrot Soufflé


  • 1 lb small carrots, cleaned and peeled
  • ½ c butter, melted
  • 3 eggs
  • ½ c sugar
  • 3 T flour
  • 1 t baking powder
  • ½ t vanilla


Cook carrots in boiling salted water until tender. Combine butter and carrots in a food processor until smooth. Add everything else and blend. Put into a soufflé casserole and bake at 350° for 45 minutes or until firm.

Submitted by Myrna Kirschner