“Tasty substitute for sweet potato pie. Rich, light, sweet souffle. Great for holidays.” - by LV2EAT
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
- 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
Amount Per Serving (8 total)
- Calories
- 578 cal
- 29%
- Fat
- 42.4 g
- 65%
- Carbs
- 45.1 g
- 15%
Based on a 2,000 calorie diet
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