Description
This carrot soufflé recipe is light, fluffy, and packed with flavor. It blends cooked carrots with just the right amount of sweetness. Perfect as a holiday side or a unique carrot dessert.
Ingredients
Scale
- 1 ½ pounds carrots, peeled and chopped
- ½ cup unsalted butter (1 stick), melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish or individual ramekins with butter or nonstick spray.
- Add peeled and chopped carrots to a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until tender. Drain and cool slightly.
- Transfer the cooked carrots to a food processor or blender. Blend until smooth and free of lumps.
- While the carrot puree is warm, add melted butter, eggs, and vanilla extract. Blend until fully combined.
- Add brown sugar, granulated sugar, flour, baking powder, cinnamon, and salt to the mixture. Blend until the batter is uniform.
- Pour the batter into the prepared baking dish or ramekins, spreading the top evenly.
- Bake for 45–50 minutes for a 2-quart dish, or 30–35 minutes for ramekins until puffed and lightly golden.
- Let the soufflé cool for several minutes before serving.
Notes
- Expect the soufflé to deflate slightly as it cools.
- This dish is great for Easter dinner or cozy family meals.
- It can also serve as a unique dessert option.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Carrot Soufflé, Carrot Recipes, Holiday Side Dish