Carrot Souffle

A new way to enjoy carrots, or use up a bunch if they’re piling up. Also a lovely, yet quite healthy dessert. Perfect for potlucks or family gatherings. Simple and easy to make ahead.

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Ingredients

• 1 lb carrots, coarsely chopped

• ½ cup butter (or coconut oil)

• 1 tsp vanilla extract

• 3 large eggs

• 3 tbsp all-purpose flour (or substitute)

• 1 tsp baking powder

• ½ tsp salt

• ½ cup maple syrup (or sugar)

• 1 tsp ground cardamom (optional)

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish.

2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract, maple syrup, and eggs; mix well.

3. Sift flour, baking powder, salt, and cardamom (if using) together. Stir into carrot mixture and blend until smooth. Transfer to the prepared casserole dish.

4. Bake for 45 minutes, or until set.

5. Allow to cool slightly before cutting. Serve warm or cold.