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Carrots for dessert? Surprising, but good! There are a lot of versions of this circulating around the Internet. My version uses more carrots, less sugar, and is gluten-free. If you don’t like the taste of cooked carrots than this dense, decedent dessert is not for you! My only critique is that when fully chilled, the butter coats your mouth. I might try reducing the butter next time.

Serves: 8

1 ½ # prepped carrots, peeled, topped, and sliced into ½” rounds
½ C./1 cube salted butter, cut in chunks
4 med. or 3 lg. eggs
1/3 C. sugar or honey
¼ C. white rice flour
1 ½ tsp. vanilla extract
1 ½ tsp. baking powder

Instructions:

1. Preheat oven to 300.
2. Steam the carrots until very tender, about 10 minutes. Reserve the steam water for later and transfer the hot carrots to an 8×8 baking dish along with the butter and set aside while the butter melts.
3. Blend the remaining ingredients in a blender. Add the carrots and melted butter and blend until smooth.
4. Transfer the batter into the 8X8 baking dish that should already be coated with a layer of butter from step 2. Spread the mixture to make an even layer.
5. Pour the reserved steaming water into a 9X13 casserole dish to make a ½” water bath. Add more water if needed Place the soufflé inside the casserole dish.
6. Bake 1 hour. Let cool. Slice into quarters, then slice those quarters in half diagonally so that you have 8 triangle pieces.

Notes:

• Use 8, 4oz ramekin dishes instead of the 8X8 dish. Still bake in a water bath.
• Use a 1 # bag plus another half of baby carrots if you want to skip the carrot prepping.
• For more dainty portions, cut each triangle portion in half again to make 16 baby triangle portions. Or cut in 16 squares by making 3 even cuts each way.
• For smaller version use: 1# carrots, 6 Tb. butter, 3 med. eggs, ¼ C. sugar, 3 Tb. flour, 1 tsp. each vanilla extract and baking powder

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