carrot souffle

Ingredients

• Servings: 8
• 1 teaspoon coconut oil, or as needed
• 2 pounds baby carrots
• 1/2 cup coconut oil, melted
• 1/4 cup coconut flour
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 1 tablespoon honey
• 1 tablespoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 eggs, at room temperature

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray.
• place carrots into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until very tender, about 45 minutes. drain and transfer carrots to a food processor. add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth.
• blend eggs, adding 1 at a time and processing after each addition, into carrot mixture. spoon carrot mixture into the prepared casserole dish, allowing room to rise.
• bake in the preheated oven until top is golden brown, 45 to 60 minutes.