So the thing about carrot soufflé is that it can pretend to be a healthy side dish (it isn't) but it really tastes like dessert. It is beautiful, unique and addicting. It was originally served to me in 2000 by my then-husband's aunt (a great cook, herself). When coming up with the first restaurant menu for my wine bar, we remembered how tasty it was and decided to add it. The rest is history. It became a signature item and was on the menu for 18 years. I can't claim to have created this, nor can Aunt Barb. She found it in the Indianapolis Star as a featured recipe many moons ago. It's been tweaked a bit over the years, but below is the version you've come to love. I hope you enjoy it. A great dish and a great memory.
Sweet Carrot Soufflé
4 pounds carrots
1 pound unsalted butter
2 cups sugar
1 cup flour
1 tablespoon baking powder
1 tablespoon vanilla extract
Peel the carrots, trim off ends and cook in salted water until fork tender. (Time will vary depending on the size of your carrots.) Drain the carrots.
Melt butter and pour into a blender along with eggs, butter, sugar, flour, baking powder and blend well. Add cooked carrots and blend again, until no lumps remain. It will look like an orange milkshake.
Grease a 9 by 13 baking dish and pour mixture in. Batter will be very near the top. Bake in a 350 degree oven for 2-2.5 hours, OR until a toothpick comes out clean.
Watch it carefully. It shouldn't brown but will begin to pull away from the sides of the pan as it nears completion.
Cut the soufflé into squares or triangles to serve.
Pro Tip: This can be made, cooled and refrigerated until needed- up to three days in advance. Re-heats very well.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.