Carrot Soufflé

1

– 3 large eggs – 1/4 cup all-purpose flour – 1 1/4 teaspoons baking powder – 1/2 teaspoon salt – 1/2 cup granulated sugar – 1 tablespoon brown sugar – 1 teaspoon vanilla extract – 3/4 teaspoon ground

2

Place chopped carrots in a medium pot, cover with water, and bring to a boil.

3

Add the mashed carrots, then blend the mixture until smooth using an immersion blender (or use a food processor).

4

Bake in the preheated oven for 45 to 50 minutes, or until the soufflé is set and beginning to brown. Sprinkle with a dusting of powdered sugar

Full recipe & nutritional value on foodfaithfitness.com