Holiday Carrot Souffle

Carrots stand in for sweet potatoes in a rich and buttery baked casserole topped with walnuts and brown sugar. It's great for Passover and other festive occasions.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 578 Calories

Ingredients

• 6 eggs
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 1 cup butter, melted
• ⅔ cup white sugar
• 1 pinch ground cinnamon
• ¼ cup butter, melted
• 6 tablespoons brown sugar
• 6 tablespoons matzo meal
• 2 pounds carrots, peeled and cut into chunks

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.