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Carrot Pecan Soufflé
7 cups carrots, chopped
1 cup of finely chopped pecans
2/3 cup sugar
1/4 cup sour cream
3 tablespoons all purpose flour
2 tablespoons melted butter
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs beaten
1/4 cup Grand Marnier (optional)
Boil carrots until very tender and drain. Use food processor or mixer and beat carrots until smooth.
Beat eggs and sugar together; add to carrots with remaining ingredients. Mix until carrots and other ingredients are well combined in food processor or mixer.
Put mixture into a 2-quart baking dish that has been coated with cooking spray.
Bake at 350 degrees F for 40 to 45 minutes or until set.
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