A delightful twist on the classic carrot soufflé, this recipe offers a creamy and flavorful dish perfect for any occasion.
Steam or boil the fresh carrots until they are very soft, then drain them thoroughly.
Ensure the carrots are fully cooked to achieve a smooth texture when blended.
While the carrots are still warm, transfer them to a mixing bowl and add the granulated sugar, ground cinnamon, baking powder, and pure vanilla extract.
Adding the sugar while the carrots are warm helps it dissolve evenly.
Use an electric mixer to blend the mixture until it is smooth and creamy.
Blend thoroughly to ensure a consistent texture throughout the soufflé.
Add the all-purpose flour to the mixture and mix until well incorporated.
Sift the flour before adding to avoid lumps.
In a separate bowl, beat the large eggs until frothy, then fold them into the carrot mixture.
Beating the eggs adds air, which helps the soufflé rise.
Melt the unsalted butter and blend it into the mixture until smooth.
Ensure the butter is not too hot to prevent cooking the eggs.
Pour the mixture into a greased baking dish, filling it halfway to allow room for rising.
Grease the dish well to prevent sticking.
Bake in a preheated oven at 350°F for about 1 hour, or until the top is golden brown.
Avoid opening the oven door during baking to prevent the soufflé from collapsing.
Sprinkle the top lightly with powdered sugar before serving.
Use a fine sieve to evenly distribute the powdered sugar.
Serve warm and enjoy this delightful dish with your loved ones.
Pair with a light salad or roasted vegetables for a complete meal.
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