Carrot Souffle

Don't let the name scare you. Yes, carrots can be dessert with delicious results.

This recipe was my first attempt at making a souffle and as my fav foodie friend said, "I hit it out of the park!"

Ingredients
2 pounds carrots, chopped
1/2 c melted non-dairy butter
1 c brown sugar (note: I substituted 2 Tbs of maple syrup for some of the brown sugar for more flavor)
3 Tbs all-purpose flour
1 tsp baking powder
1 tsp vanilla
3 eggs, beaten
2 Tbs powdered sugar, divided

Directions
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash the carrots. (You can use a blender, mixer, potato masher, or ricer if you have one.)

Mix the carrot mash and the non-dairy butter, brown sugar, flour, baking powder, vanilla and eggs. Mix well and transfer to an ungreased 2-quart baking dish, or ramekins for individual servings. Sprinkle with 1 Tbs of powdered sugar.

Bake for 30 minutes. Dust with remaining powdered sugar before serving.

A big thank you to my mom's friend Lloyce who sent me this recipe!