Carrot Souffle
Cooked carrots blended with eggs, butter, brown sugar and cinnamon and baked until puffed and set. Sweet and smooth.
Carrot Souffle
Course: Side DishDifficulty: Easy10
servings20
minutes55
minutesCooked carrots blended with eggs, butter, brown sugar and cinnamon and baked until puffed and set. Sweet and smooth.
Ingredients
2 lb carrots, peeled and sliced
4 large eggs
1/2 cup butter, melted
1/2 cup sugar
1/3 cup flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 cup milk
1 tablespoon powdered sugar, for dusting
Directions
- Heat the oven to 350°F and butter a 2-quart baking dish.
- Peel the carrots with a swivel vegetable peeler and slice them 1/2 inch thick.
- Boil the carrots in salted water 15 minutes, until very soft, then drain well.
- Let them steam dry in the pot for 3 minutes.
- Blend the carrots in a food processor until smooth.
- Add the eggs, butter, sugar, flour, baking powder, vanilla, cinnamon, nutmeg, salt and milk.
- Blend again until smooth with no lumps.
- Pour into the dish.
- Bake 45 to 50 minutes, until puffed and set in the center.
- Dust with the powdered sugar and serve hot.
Notes
- The souffle falls as it cools, which is normal. Make the batter a day ahead, cover it and bake it cold, adding 10 minutes. Leftovers keep 3 days and reheat at 350°F. Use sweet potatoes in place of some carrots if you like.
Why it feels like dessert
Blended carrots make the batter smooth, and the cinnamon and brown sugar give a sweet-potato-casserole feel. Baking powder gives a light puff. The texture is closer to a soft custard than a cake.
Boil the carrots until very soft. Firm carrots leave small bits in the blend. Steaming them dry in the pot keeps extra water out of the batter.
Carrot Souffle swaps
Maple syrup can replace some of the sugar. Sweet potatoes work for some of the carrots. Do not use canned carrots, since they are watery and the batter turns loose.
Reheat portions in the oven so the texture stays soft. Cover loosely with foil.
What to serve
It sits well next to ham, turkey or roast chicken on a holiday table.
Serve it as a side, but nobody will mind if it ends up next to dessert. A dusting of powdered sugar is a nice finish.
Make ahead and a common mistake
Blend the carrots until completely smooth. Lumps stay in the finished dish. Do not worry when the top sinks as it cools. That is how it behaves.
One mistake is overfilling the dish. The batter puffs, so leave a little space at the top.
Carrot Souffle at a glance
- Prep time: 20 minutes
- Cooking time: 55 minutes
- Servings: 10 servings
- Ingredients: 12, led by carrots, eggs, butter, sugar
Tips for Carrot Souffle
The souffle falls as it cools, which is normal. Make the batter a day ahead, cover it and bake it cold, adding 10 minutes. Leftovers keep 3 days and reheat at 350°F. Use sweet potatoes in place of some carrots if you like.
Carrot Souffle FAQ
How long does Carrot Souffle take?
Carrot Souffle takes 55 minutes of cooking after 20 minutes of prep.
How many people does Carrot Souffle serve?
This recipe makes 10 servings.
What do I need to make Carrot Souffle?
12 ingredients, led by carrots, eggs, butter, sugar. Amounts are in the recipe card above.
Part of: 26 Easy Easter Side Dishes for a Sweet and Savory Spread
