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Today is September 27, 2022

Carrot Souffle

Side Dishes



3 1/2 lbs. peeled carrots, cut into pieces
1 cup white sugar
1 cup light-brown sugar
1 Tbsp. baking powder
1 Tbsp. vanilla extract
1 tsp. cinnamon
1/4 cup flour
6 eggs
2 sticks butter, room temperature
Confectioners’ sugar, for dusting


Preheat oven to 350 F. In large pot of boiling water, cook the carrots until very tender. Drain and transfer to a large mixing bowl. Add white sugar, brown sugar, baking powder, vanilla and cinnamon to carrots, and mix with electric mixer until smooth. Mix in flour, eggs and butter. Transfer to a 2-quart baking dish. Bake 1 hour, or until top is golden brown. Sprinkle lightly with confectioners’ sugar before serving. Serves 10.


From “Day in the Country: Sharing Our History, Heritage & Fabulous Fare Through the Generations,” Chapel of the Cross Episcopal Church, Madison County

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