Carrot souffle

fluffy, yummy carrot souffle

My little one watching me cook, chewing an empty bowl, wondering when we're going to give her first bite of solid food (in a few days).

I am blogging as my baby takes her fourth and final catnap of the day.

For the first time today, my daughter watched me cook a bit while sitting in her high chair playing with a bowl. It stuck to her chin at one point and she burst into tears!

So here it goes. I am stunned that I haven't blogged about this recipe before. A family staple for years, the carrot souffle is sweet, easy, and pretty. You can lighten it up with Splenda or another sugar substitute; you can use applesauce instead of eggs to make it a vegan recipe, and you can add cornflakes on top for crunch or nuts on top for protein.

Here is the simple recipe:

3/4 cup sugar

1 lb of carrots peeled and microwaved for 4 to 5 minutes

4 ounces veg oil

3 eggs

1 tsp vanilla

3 tablespoons flour

Pinch of cinnamon

Directions: Chop up your soft carrots and add them to a Cuisinart (or grate them by hand). Afterwards, put the shredded carrots in a large bowl. Add the remaining ingredients. Stir. Pour into 1.5 quart dish sprayed with pam or oil.

Put in the oven set at 350 for 45 minutes.

Voila.

I enjoy the shock of orange amid an otherwise neutral-colored table or buffet. It's also a dish you could make for a brunch, with a dinner, or as an after-dinner dessert. So versatile! The little black dress of my recipes.