June, 2010 — Mike Gilmore sent this Carrot Souffle recipe from Louisiana. I am planning to make this one for our July Champagne Waltz on Sunday afternoon, July 11.

Carrot Souffle

INGREDIENTS:

2 pounds carrots, chopped
1/2 cup melted butter
1 cup organic sugar
3 tbsp whole wheat pastry flour
1 tsp baking powder
1 tbsp vanilla extract
Pinch nutmeg
Pinch cinnamon
3 eggs beaten
1 tbsp confectioners’ sugar for dusting

METHOD:
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain carrots and then place in a large mixing bowl. Mash carrots and add melted butter, white sugar, flour, baking powder, vanilla extract, nutmeg, cinnamon and eggs. Using a wire whisk, blend well and transfer to a 2-quart casserole dish and sprinkle with confectioners’ sugar. Bake for 30 minutes.

Ed.: Thanks, Mike!