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“My grandmother made this at every family gathering when I was growing up, it was the only way she could get me to eat vegetables! It's always a favorite among picky children. The final product tastes a lot like a sweet potato pie, but we always used it as a side dish to a main meat dish (especially good with turkey or steak).”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 3 cups carrots (either 3 cans of sliced carrots, or if using "real" carrots, then steamed and mashed)
  • 38 cup butter
  • 2 eggs
  • 2 tablespoons gluten-free flour
  • 34 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350.
  2. Mix wet ingredients separately from dry in a food processor or blender.
  3. Add dry ingredients to wet ingredients, mix well.
  4. Pour into a 9x9 glass/corning ware for thicker souffle or a 13x9 pan for more servings.
  5. Cook at 350 for 45 minutes or an hour until set. It will be slightly brown around the edges.

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