This sweet carrot soufflé makes a delicious side dish for Passover!
2 lbs carrots, peeled and cooked until soft and drained well
1/2 cup sugar
2 1/2-3 Tbsp. potato starch, sifted
1 3/4 tsp. baking powder
1 Tbsp. vanilla sugar
1/4 cup oil
1/3 cup applesauce
1/3 cup ground nuts, mix of walnuts and almonds
1/4 cup brown sugar
2 Tbsp. potato starch
1 tsp. oil
1/4 cup ladyfinger crumbs, optional
Using a mixer, mix cooked carrots with all other ingredients (aside from topping) well. Pour into 9×13 pan. Combine all topping ingredients together in a small bowl. Sprinkle evenly over soufflé. Bake at 350F for 45 minutes or until set.
Can this be frozen?