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Carrot Souffle

Made from carrots, this sweet, cinnamon flavored dish is sure to please even the pickiest eater who doesn't like carrots.

Course Side Dish
Prep Time 15 minutes
45 mins 45 minutes
Total Time 1 hour
Servings 10

  • 3 cans Sliced Carrots
  • 3 lrg Eggs
  • 1 box Jello Instant Vanilla Pudding
  • 2 tbspn Evaporated Milk
  • 1 tbspn Pure Vanilla Extract
  • 2 slices white bread (roughly grated)
  • 1 cup Sugar
  • 1/2 tspn Cinnamon
  • 1 & 1/2 stick Butter

Instructions

  1. Preheat oven to 350.  Melt butter in a 9x12 glass baking dish.  Drain carrots and dump in mixing bowl. Add eggs and beat until a creamy consistency.  Next add pudding and beat until well blended.  Add remaining ingredients, leaving the butter for last. Beat until a smooth creamy texture.  Pour batter into glass baking dish (used to melt butter).  Give the top a light sprinkle of additional cinnamon.  Cover with foil and bake 45 mins.  Serve warm