Holiday Carrot Souffle Recipe

Holiday Carrot Souffle Recipe

  • 2 pounds carrots, peeled and cut into chunks
  • 6 eggs
  • 1 cup butter, melted
  • 2/3 cup white sugar
  • 6 tablespoons matzo meal
  • 2 teaspoons vanilla extract
  • 1 pinch ground cinnamon
  • 1 cup chopped walnuts
  • 6 tablespoons brown sugar
  • 1/4 cup butter, melted
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch glass baking dish.
  2. Place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. Pour carrot mixture into prepared baking dish.
  3. Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
  4. Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.
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