Carrot Souffle with Candied Pecan Topping

Recipe cred for this delicious Carrot Soufflé goes to my hairdresser, Lisa Hattaway. Of course, I added a candied pecan topping because that’s just how the women in my family role. We are genetically bound to tweak a dish. I wanted to give this dish a trial run before Thanksgiving, and y’all, have mercy! Phil and I gave it an A+ and we would grade it higher if we could! Note, it could easily live on the dessert table! No joke. I told the beloved farmer I thought the sugar could be halved and it’d still be mighty delicious. The farmer thinks I’m messing with perfection, so the jury is out on which way I’ll make it for Thanksgiving but one thing is for sure and certain, it’s going to be on the menu for years to come.

“Carrot Souffle with Candied Pecan Topping”

3 pounds carrots, cleaned and sliced
1 and 1/2 cups butter
6 large eggs
1/2 cup all-purpose flour
1 tablespoon baking powder
3 cups sugar
1/2 teaspoon ground cinnamon

*optional topping – 1 and 1/2 cups chopped pecans, half cup brown sugar, two tablespoons butter

 

 

 

Cover carrots with water and boil until they’re fork tender. Drain, and pulse in food processor until smooth. Transfer to mixing bowl and stir in next six ingredients. (I used my stand mixer and it was quick work.) Once ingredients are combined, pour into a lightly greased dish and bake at 350 degrees for an hour, or until it’s set and lightly browned.

Topping: Combine chopped pecans with melted butter and brown sugar and toast until warm. Add to hot dish and serve immediately! Enjoy — and remember, portion control is our friend.

Hugs,
Shellie