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.


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