Carrot Souffle
Cuisine: Carrot Souffle
  • 1.5 lbs. carrots, chopped
  • ⅔ cup sugar
  • 2 tablespoons cane or sorghum syrup
  • Zest of one medium orange
  • 1 tsp. orange flower water (or juice)
  • 1 tsp. vanilla extract
  • ½ tsp. nutmeg
  • pinch of cinnamon
  • 1 tablespoon flour
  • 2 large eggs separated
  • 6 tablespoons butter, melted
  • powdered sugar
  1. Preheat oven to 350.
  2. Steam or boil carrots until very soft. Let them drain & cool enough until they stop steaming.
  3. Put in food processor with all other ingredients except egg whites and process until smooth.
  4. Beat egg whites until very light & frothy but not stiff, two to three minutes.
  5. Fold into the carrot mixture and pour into a 1.5 quart ungreased baking dish and cook until brown on top about one hour.
  6. Dust with powdered sugar before serving.
Recipe by The FrangloSaxon Cooks at