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Carrot Soufflé

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Carrot Soufflé is a light, fluffy, and slightly sweet baked dish made with tender carrots, eggs, and a touch of spice. With a smooth, velvety texture, it’s perfect as a holiday side or a unique dessert that’s comforting and elegant.

Ingredients

  • 1 lb carrots, peeled and chopped
  • 1/4 cup butter
  • 3 eggs
  • 1/2 cup granulated sugar or maple syrup
  • 3 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract (optional)
  • 1/2 tsp ground cinnamon or nutmeg (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a baking or soufflé dish.
  2. Boil or steam carrots until very soft, about 15–20 minutes. Drain well.
  3. In a food processor or blender, purée carrots until smooth.
  4. Add butter to the warm carrot purée and blend until melted and incorporated.
  5. Add eggs, sugar, flour, baking powder, salt, and optional spices or vanilla. Blend until smooth.
  6. Pour mixture into the prepared dish and smooth the top.
  7. Bake for 40–45 minutes, or until puffed, golden, and a toothpick comes out clean.
  8. Let cool slightly before serving. Soufflé will settle as it cools.

Notes

  • Make it savory by omitting sugar and vanilla and adding cheese and herbs.
  • Use plant-based butter and a dairy-free milk alternative for a dairy-free version.
  • Substitute flour with almond flour or a gluten-free mix for gluten-free diets.
  • For individual servings, bake in ramekins for 25–30 minutes.
  • Best served warm but also good at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/carrot-souffle/