Description
A delicious and fluffy carrot soufflé that can be served as a side dish or a lightly sweet dessert.
Ingredients
Scale
- 2 pounds carrots, peeled and sliced
- 1/2 cup (1 stick) unsalted butter, melted
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter, melted
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish or soufflé dish.
- Place the sliced carrots in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the carrots are very tender.
- Drain the cooked carrots very well and transfer them to a food processor or blender.
- Add the melted butter and process until completely smooth and puréed.
- Add the eggs, granulated sugar, flour, baking powder, vanilla extract, cinnamon, and salt to the carrot purée. Process again until everything is fully combined and the batter is smooth.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- If using the optional topping, combine the brown sugar and melted butter in a small bowl. Stir in the chopped nuts, if using. Sprinkle this mixture evenly over the top of the soufflé batter.
- Bake for 45-55 minutes, or until the top is golden brown, the edges are set, and the center is just firm to a light touch.
- Remove from the oven and let it cool for about 10 minutes before serving. The soufflé will deflate slightly as it cools, which is normal.
- Serve warm as a side dish or a lightly sweet dessert.
Notes
- This soufflé pairs well with roasted meats or can be enjoyed on its own as a sweet treat.
- Ensure the carrots are well-drained to achieve the best texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg