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Carrot Soufflé

Carrot Soufflé is a delightful casserole that combines sweetness with a light, fluffy texture, making it perfect for any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 pounds carrots, peeled and cut into chunks
  • ½ cup butter
  • ½ cup granulated sugar
  • 4 large eggs
  • 5 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • Optional Garnish: powdered sugar

Instructions

  • Boil the carrots in water until fork-tender, about 20-25 minutes.
  • Drain and puree the cooked carrots with butter and sugar in a food processor.
  • Blend in flour, baking powder, salt, vanilla, cinnamon, nutmeg, and cayenne pepper.
  • Incorporate the eggs one by one until well combined.
  • Preheat oven to 350°F and grease a baking dish.
  • Transfer the mixture to the baking dish and smooth the top.
  • Bake for 45-50 minutes until puffy and golden.

Notes

Ensure carrots are cooked until very soft for a smooth puree.
Spices are essential for depth of flavor; don’t skip them!
Let soufflé cool slightly before serving for easier slicing.

  • Author: Martha
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 10g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 100mg