I served this last year for Easter dinner, and it got rave reviews.

Initially, my guests were dubious about Carrot Souffle, but one bite made them believers.

It is that good. It’s classic comfort food, but its main ingredient is a healthy vegetable. Who can argue with that?

My mom, that’s who. She hates carrots.

But aside from my mom, everyone else loves it.

Carrot Souffle

• 1 lb. fresh carrots, peeled
• 1/4 cup butter, melted
• 3 eggs, separated
• 1/8 cup sugar
• 1/8 cup granulated Splenda
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract

1. Preheat oven to 350.
2. Cook the carrots using your desired method. I microwaved mine. Add the melted butter and mash with a potato masher or fork until nearly smooth. (I liked the texture it had when I left chunks of slightly unmashed carrot in the mix.)
3. Add 2 eggs, sugar, flour, baking powder, and vanilla. Mix well.
4. Separate the last egg, adding the yolk into the souffle. Whip the white until it is fluffy and forms stiff peaks.
5. Gently and carefully fold the egg white into the carrot mixture. Spoon into a 1 quart casserole or souffle dish that has been lightly greased or sprayed with butter-flavor cooking spray.
6. Bake at 350 degrees for 40 minutes or until firm. Serve hot.

Carrot souffle is part of my Thanksgiving menu

Happily submitted to Do It Yourself Day,  Tempt my Tummy Tuesday, and Tuesday Toot

Photo courtesy of Robert Couse-Baker on Flickr