Carrot Soufflé
If you love sweet potato casserole, you'll love this sweet and savory carrot soufflé! Serve this easy carrot recipe as a holiday side dish or as a dessert.
Servings: 6 servings
Ingredients
- 2 pounds carrots, peeled and cut into ½-inch pieces
- ½ cup packed dark or light brown sugar
- ¼ cup unsalted butter, melted
- 4 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- powdered sugar for topping, optional
Instructions
- Preheat oven to 350°F. Spray a 8 x 8-inch baking dish with nonstick cooking spray and set aside.
- Place the carrots in a medium pot. Cover with water and place over high heat. Bring to a boil, reduce to a simmer, and cook until very tender, about 20 to 25 minutes. Drain well. Set aside to cool slightly.2 pounds carrots, peeled and cut into ½-inch pieces
- Combine brown sugar, melted butter, eggs, flour, baking powder, vanilla extract, salt, cinnamon, ginger, and nutmeg in food processor and pulse until well combined. Add cooked carrots and continue to pulse until smooth, scraping down the edges as needed.½ cup packed dark or light brown sugar, ¼ cup unsalted butter, melted, 4 large eggs, ¼ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon pure vanilla extract, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- Scrape carrot mixture into prepared baking dish, smoothing top, and bake for 50 minutes, or set in the middle. A knife or toothpick inserted in the center should come out clean.
- Remove from oven. Sprinkle with powdered sugar, if desired. Serve warm.powdered sugar for topping, optional
Video
Notes
- Storage: Store the cooled soufflé in an airtight container in the fridge for up to 5 days.
- Reheat: Warm this carrot soufflé in the oven (350ºF for 10 minutes or so should do it), until it’s puffed up and hot throughout. You can also reheat individual portions in the microwave.
- To Freeze: Let the baked carrot soufflé cool completely, then store it in an airtight, freezer-safe container and freeze for up to 2 months. Defrost the soufflé in the fridge before reheating.
Nutrition
Calories: 270kcal | Carbohydrates: 37g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 326mg | Potassium: 565mg | Fiber: 4g | Sugar: 25g | Vitamin A: 25676IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 2mg
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