Carrot Puff

A simple dessert that is a hit at parties. Member-owner Jan Grant shares her recipe for Carrot Puff.

Serves 8-10

Image2 pounds of baby carrots (or large ones – it makes no difference)

2 sticks of butter, melted

6 eggs

1.5 cups sugar

6 tablespoons all-purpose flour

2 teaspoons baking powder

2 teaspoons vanilla

 

Bloomingfoods variations: You could substitute a margarine like Earth Balance® for the butter, or use coconut oil. A version of this puff can be made with 1 pound of carrots and 1 pound of sweet potatoes. You may wish to reduce the amount of sugar somewhat, especially if you use sweet potatoes.

Preparation

1. Preheat oven to 350 degrees. Spray a baking dish with cooking oil spray. (Or grease with a paper towel and butter or oil.)

2. Place carrots in medium-size saucepan and cover with salted water. (I use a small steamer). Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. (Again, I just steam mine in the steamer until they are tender.) Drain.

3. Place butter (or margarine), eggs, sugar, flour, baking powder, and vanilla in blender. Add carrots a little at a time and purée the mixture. Pour into prepared baking dish. Bake at 350 degrees for approximately an hour or until the center is somewhat firm. Let stand for five minutes before serving.

Note: This may be made a day ahead and refrigerated without baking. Then bring it to room temperature before baking. I’ve often served it at room temperature and it seems to go over just as well as when it’s warm.

Also, know that while it comes out of the oven somewhat puffed up on top, as it cools it will fall. Don’t worry – it tastes great.