This is a newer item (last 5 years) to our Thanksgiving Menu, but carrot soufflé has quickly become one of my favorites! It is so light and flavorful and such a great compliment to heavy casseroles. This is also a lighter version, with a similar taste, to the sweet potato casserole. This elegant dish pairs really well with ham or turkey and is a great compliment to your holiday menu.
2 pounds carrots, peeled and chopped
1/2 cup melted butter
1 cup sugar
3 tbsp flour
1 tsp baking powder
1 Tbsp pure vanilla extract
Pinch of nutmeg (1/4 tsp)
Pinch of cinnamon (1/4 tsp)
3 eggs, beaten
1 Tbsp powder sugar, for dusting
Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil.
Add carrots and cook 15 min or until tender.
Drain carrots, place in large mixing bowl and mash with an immersion blender I like this Immersion Blender from Target (or you could use a food processor or blender).
Whisk in melted butter, sugar, flour, baking powder, vanilla, nutmeg, cinnamon and eggs until well blended.
Transfer mixture to a 2 quart casserole dish and sprinkle with powdered sugar.
Bake 30 minutes at 350 degrees.