This colorful Carrot Puff—also called Carrot Soufflé—is a popular side dish. Even kids and adults who aren’t fans of cooked carrots like its smooth, light consistency.
You can reduce the sugar to half if you wish; carrots are naturally sweet.
Note: Carrot Puff may be made a day ahead and refrigerated. I usually double the recipe as well, using a 9×13 pan.
Preheat oven to 350°F. Grease an 8×8-inch baking dish.
Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain and set aside.
In a blender or food processor, combine butter, sugar, eggs, flour, baking powder, and vanilla. Add carrots a little at a time and puree.
Pour mixture into prepared baking dish. Bake for 45 minutes, or until firm.
Let stand for 5 minutes before serving.
Note: This may be made a day ahead and refrigerated. Bring to room temperature before cooking.
