I first encountered this delicious carrot souffle at a fundraising dinner catered by  Thomas Caterers of Distinction. Everyone at the table marveled at what it could possibly be — some suggested sweet potatoes, and others suggested carrots. Whatever it was, we knew it had sugar and butter and was divine. A few weeks later, I was at another fundraising dinner (this was back when I volunteered a lot for those types of things) by the same caterer and was thrilled to see the souffle again. Better yet, it was a buffet dinner, so I was able to pick out the tiniest chicken breast and about two green beans, and then a whole heapin’ pile of the souffle. I probably went back for seconds. And maybe thirds.

A few months later, we encountered the recipe in a newspaper article and I have hung on to it ever since. Truly yummy!

Makes 4 to 6 servings

1 pound carrots
4 ounces butter
3 eggs
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
salt (to taste)

1. Peel carrots. Cook in salted water until well done, drain well.
2. Melt butter.  Blend eggs, melted butter, sugar, flour, baking powder and vanilla; add carrots.
   

   Everything but the carrots.

    

   

   After blending, add the cooked carrots.

3. Blend until mixture resembles a milkshake.
4. Cook in an 8-inch greased glass dish at 275 degrees for 45 minutes or until just firm.

    

   

   I don't have a picture of the baked souffle, because my fork dove right into it as soon as it came out of the oven!

I imagine you could add nutmeg or cinnamon, but I’ve never been a big fan of those spices on my carrots. This is just sweet enough for me!

Now, if you’ll excuse me, I’m going to go have seconds. And thirds.