December 24, 2009

Carrot Souffle

Carrot Souffle
2 lbs carrots, sliced
3/4 cup vegan butter
3 egg substitutes
1 teaspoon vanilla
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon ground cinnamon (or to taste)

1. Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
2. Add carrots and the rest of the ingredients to a food processor.
3. Process until mixture is smooth.
4. Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
5. Bake at 350 degrees for 1 hour and 10 minutes or until set.

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1 comment:

  1. WOW! just made this today and it was absolutely amazing! Everybody thought it was sweet potatos and I even tell them that it was vegan. thanks for posting this great recipe.