Ingredients
- 1 pound carrots peeled and chopped
- 1/2 cup unsalted butter melted
- 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 cinnamon
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F.
- Place chopped carrots in a medium pot, cover with water, and bring to a boil. Reduce heat and cook until carrots are very tender, about 20 minutes. Drain well and mash for easier blending.
- In a large mixing bowl, combine the remaining ingredients, except for the powdered sugar, and mix until smooth. Add the mashed carrots, then blend the mixture until smooth using an immersion blender (or use a food processor).
- Lightly grease a 2-quart baking dish, then pour the carrot mixture into it. 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 when serving.
