Carrot Soufflé

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You will need:

• 1/2 Cup cane sugar or 1/4 Cup Agave nectar
• 2 Tbsp whole wheat flour
• 1/2 tsp baking powder
• 1 tsp ground cardamom
• 1/2 tsp grated nutmeg
• 2 pounds peeled carrots
• 2 Tbsp butter
• 3 eggs
• 1 tsp Vanilla extract

Recipe

1. Preheat the oven to 350 ˚F.
2. In a large pot, add the carrots and enough water to cover them completely.
3. Bring to a boil over high heat.
4. Cook until the carrots are completely tender (about 45 minutes), so they are breaking up.
5. When the carrots are cooked, drain them and put in a mixing bowl with other ingredients.
6. Mix with beaters until all ingredients are combined.
7. Pour into a casserole or soufflé dish.
8. Bake for 30 minutes or until the top is lightly browned.

Carrot Soufflé, 4.0 out of 5 based on 4 ratings

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