Carrot Soufflé

Ingredients:

• 2 lbs of fresh, whole carrots; cut into large chunks and boiled in salted water until tender (you can test this with a knife or toothpick)

• 6 eggs

• 2/3 cup of brown sugar

• 6 tbsp of almond flour (swap for matzo meal if you are making this for Passover

• 2 tsp of vanilla extract

• 2 sticks of unsalted butter; melted

Topping ingredients:

• 4 tbsp of unsalted butter; melted

• 6 tbsp of brown sugar

• 1 cup of chopped pecans

Preheat your oven to 350F and prep a 9 x 13 baking dish with butter or Pam.

Drain your boiled carrots and let them cool down. Using a large food processor or blender, add in your cooled, boiled carrots and the eggs. Puree the mixture in a large food processor or blender.

Mix in the brown sugar, almond (or matzo) flour, vanilla and butter and puree again.

Pour the mixture into your greased baking sheet and bake for about 40 minutes. You will know you are in a good spot when the carrot mixture is pretty solid when you wiggle the plan.

Meanwhile, in a smaller bowl, mix together the topping ingredients (butter, brown sugar and pecans).

When you pull the carrots mixture out at 40 minutes, top it with the topping mixture and bake for an additional 10 minutes more.

Pull it out and serve warm!