Sugared Carrot Fluff Recipe
Ingredients
2 pounds carrots, peeled, chopped
3/4 cup sugar
2 tablespoons flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
3 large eggs, room temperature
1/4 cup (1/2 stick) butter, softened
1 1/2 tablespoons sugar
Whipped cream (optional)
Directions
Place the carrots in a saucepan over medium-high heat and add enough water to cover; bring to a boil.
Reduce heat and simmer for 30 minutes or until very tender; drain.
Combine the carrots, the 3/4 cup sugar, flour, baking powder and vanilla in a food processor container; process until smooth.
Add the eggs 1 at a time, pulsing after each addition until blended.
Butter a l1/2 quart souffle dish and coat bottom and side with the 1 1/2 tablespoons sugar.
Spoon the carrot mixture into the dish.
Preheat oven to 350 degrees.
Bake for 45 minutes or until set in center.
Reduce heat and simmer for 30 minutes or until very tender; drain.
Combine the carrots, the 3/4 cup sugar, flour, baking powder and vanilla in a food processor container; process until smooth.
Add the eggs 1 at a time, pulsing after each addition until blended.
Butter a l1/2 quart souffle dish and coat bottom and side with the 1 1/2 tablespoons sugar.
Spoon the carrot mixture into the dish.
Preheat oven to 350 degrees.
Bake for 45 minutes or until set in center.
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