Carrot Souffle

Total Time:
2 hr
Prep:
35 min
Inactive:
10 min
Cook:
1 hr 15 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • 1/2 tablespoon vegetable oil
  • 3 pounds carrots, chopped
  • 6 large eggs
  • 2 cups packed light brown sugar
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • Topping:
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
Directions

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch casserole with the oil and set aside.

Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to so this in batches.

Spoon the mixture into the prepared casserole.

Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.9 30
Wish the was a picture to see of this item not reviewed by moderator and published
I love this recipe it is a family favorite for all our holiday meals and the kids eat it too. item not reviewed by moderator and published
I am a Chef of 25 years and now working for a school district providing healthy and nutritious meals to students outside the scope of the NSLP. I spent 12 years in the kitchens of Piccadilly Cafeterias and this recipe is as close as you can get to the original Piccadilly recipe. The only addition I made was vanilla extract. An excellent way to get the kids to eat carrots. item not reviewed by moderator and published
This recipe was great! When my guests found out it was carrots and not sweet potatoes, they were pleasantly surprised! Will definitely make this again! item not reviewed by moderator and published
Big Hit with the whole family. I added butternut squash since I didn't have enough carrots, then took out the milk and organge juice because it seems to have enough liquid already. It was just spectacular. The pecans crunch on top really makes the whole dish. item not reviewed by moderator and published
Always a family hit! item not reviewed by moderator and published
Always a hit. item not reviewed by moderator and published
This was quite tasty, but extremely sweet. I even cut out some of the sugar. Next time I make it, I'm going to half the sugar. My bad for not reading the reviews first! item not reviewed by moderator and published
I made this for a dinner date and got rave reviews: "Your finest creation yet!" =] The orange flavoring is absolutely essential in making this dish special, and the pecan streusel topping takes it over the top. Minor change: As others suggested, I reduced the sweetness. Instead of 1 cup of brown sugar, I cut back to 1/3 cup brown sugar and 1/3 cup Splenda. The texture and sweetness were absolutely wonderful. This allows for a substantial calorie savings in a pretty rich dish. item not reviewed by moderator and published
Absolutely the best carrots I ever had!!!!! item not reviewed by moderator and published

Not what you're looking for? Try:

Lemon Souffle