Ingredients
Scale
- 1 1/4 pounds fresh carrots, either baby carrots or large carrots peeled, ends removed and cut into pieces the size of baby carrots (around 2 inches long and 1/2 inch wide)
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- 3 large eggs
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup sugar
- 3 tablespoons all purpose flour, preferably organic unbleached (see Note below to make this recipe gluten free)
- 1 teaspoon baking powder
Instructions
- Preheat oven to 425 degrees. Butter a 4-cup soufflé dish.
- Place carrots in a single layer on a large rimmed cookie sheet. Drizzle with olive oil; season with kosher salt and toss (I like to use my hands). Roast for around 25 to 30 minutes, stirring every 10 minutes or so, until carrots are very tender. Remove from oven and set aside to cool for at least 5 minutes.
- Reduce oven temperature to 350 degrees.
- Place carrots in a food processor or blender. Add eggs, butter, vanilla, sugar, flour and baking powder. Blend until creamy. Pour into prepared dish and bake for 1 hour.
Notes
Make ahead: Carrots can be roasted up to 24 hours ahead, cooled, covered and refrigerated. Bring to room temperature before proceeding.
Gluten free: use gluten free flour blend.
- Category: side dish, easy to prepare, gluten free
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 312
- Sugar: 21.3 g
- Sodium: 166.6 mg
- Fat: 20.3 g
- Saturated Fat: 10.7 g
- Carbohydrates: 29.8 g
- Fiber: 2.8 g
- Protein: 4.6 g
- Cholesterol: 133.7 mg
