Kara’s Carrot Souffle

This is a great recipe that my marathon friend – Kara – brought to our Boston Marathon 2011 party.  YUM!  Got to try it myself and soon.  When I do I will add a photo!  Photo below is of all the local Belchertown girls who ran Boston with my guest Dream Team girl Jill!  

* 7 cups chopped carrot (about 2 pounds)
* 2/3 cup granulated sugar
* 1/4 cup fat-free sour cream
* 3 tablespoons all-purpose flour
* 2 tablespoons butter, melted
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 3 large eggs, lightly beaten
* Cooking spray
* 1 teaspoon powdered sugar

* Preheat oven to 350°.

* Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

* Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

** I used WAY less sugar and no powdered sugar on top. Most of the rest was the same…

Leave a Reply

Nancy Cook 2021

About Nancy

Nancy Peck Cook is a trainer and speaker who has presented in front of large and small audiences for the past 25 years.  Her work as an executive and volunteer trainer for the American Cancer Society during the growth of the signature activity Relay For Life trained professionals to be more confident and successful in their roles. 

Recent Posts

Scroll to Top