Carrot Soufflé

Carrot Soufflé

As good as dessert but disguised as the yummiest side dish!


• 1 teaspoon vanilla
• 3 eggs
• 1 can sliced carrots
• 1 teaspoon baking powder
• 1 cup sugar
• 3 tablespoons flour
• 1 stick butter, softened
• Powdered sugar for sprinkling


Place all ingredients except for powdered sugar in blender. Blend well. Butter a small baking dish and pour mixture in. Bake for 45 minutes at 375 degrees. Remove from heat and cool for 10 minutes before sprinkling with powdered sugar.

*Recipe from Glenbrook School’s The Art of Cooking contributed by Jennifer Swain.