Carrot Souffle

Every year for Glutenless Goddess' Easter dinner, I make Carrot Souffle. This is a recipe inspired by a restaurant in Louisiana, Piccadilly. It is billed as a side dish, but the way they make it, it should really only be considered dessert. It is essentially a sweet, buttery pureed carrot casserole, reminiscent of sweet potato casserole, but it lighter and fresher. When you order it at Piccadilly, it comes swimming in butter that oozes from within. Mine is a lighter, less cloying version, with just a bit of butter, and I often make it with Spenda instead of sugar, so you can feel better about getting your carrots in casserole form! It's perfect for Easter, bright and fresh tasting, or for a side dish or dessert any time of year.

Carrot Souffle
2 pounds carrots, chopped (I use frozen crinkle cut carrots to keep it easy, but fresh can be used as well)
3 eggs (two yolks removed if you'd like to reduce fat and cholesterol)
2 tablespoons butter
2/3 cup Splenda or sugar
1 ½ teaspoon baking powder
1 teaspoon vanilla extract
dash of cinnamon

In a large saucepan of boiling water, cook the carrots until very tender, then drain water. Allow carrots to cool until just warm, but not hot, to the touch.

Preheat oven to 350 degrees. In a blender or food processor, blend eggs until frothy, then add remaining ingredients. Puree until smooth. Transfer to a large casserole dish. Use a fork for create a spiral pattern on top, if desired. Bake 1 hour, or until top is slightly golden.