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Tasty substitute for sweet potato pie. Rich, light, sweet souffle. Great for holidays.

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Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.

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  • 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.

  • Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.

  • 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.

Nutrition Facts

578 calories; protein 8.9g; carbohydrates 45.1g; fat 42.4g; cholesterol 215.8mg; sodium 338.8mg. Full Nutrition
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