Carrot Souffle

Recipe courtesy Emeril Lagasse, from

Show: Emeril LiveEpisode: Emeril's Blue Plate Special

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
1 hr 15 min
Level:
Intermediate
Yield:
10 to 12 servings

Times:

Prep: 35 min
Inactive Prep: 10 min
Cook: 1 hr 15 min
Total:: 2 hr 0 min

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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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Comments & Reviews

recipe Carrot Souffle
Kay Orange Beach, AL 08-16-2009
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Delicious and Easy Carrot Souffle
Rated: 5 stars out of 5

Had an old fashioned southern country Sunday dinner today for our Arkansas friends who had introduced us to Picadilly's... carrot souffle. They were so excited that the carrot souffle had been attempted in their honor - and it was definitely the hit of the meal!! My husband made it - and he was concerned about the sugar amounts - we all agreed that it was delicious, but very desert-like, too sweet for our taste - so for a vegetable side dish; we will cut the sugar in half in both the souffle and yummy topping next time. They left with the recipe - and we will make it again many times for friends and family. Thanks, Emeril!!Read more
recipe Carrot Souffle
An Orlando, FL 11-26-2008
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Great for the holidays
Rated: 5 stars out of 5

I took this to a potluck at work and it was such a big hit everyone in the office is going to be making it for Thanksgiving. ... However, my recommendation is to use only half of the amount of brown sugar for both the souffle and the topping. The first time i made it I accidentally used less, but it still came out great.Read more
recipe Carrot Souffle
martin Bartlesville, OK 05-26-2008
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awsome!!
Rated: 5 stars out of 5

I made it in a blender, I don't have a food processor.It turned out sweet and creamy!the topping was great!some people in the... reviews said it was too sweet,I found that it was perfect and not too sweet or too had too much orange flavor. My family sarfed it down and said it was better than sweet potatoe pie!Way to go Emeril!!!Read more
recipe Carrot Souffle
Anonymous 03-14-2008
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Awesome
Rated: 5 stars out of 5

The only complaint I have is that it's way too sweet for my taste. I only used 1/4 of the sugar the receipe calls for. My... in-laws keep asking me to make it for every family function. Thanks Emeril.Read more
recipe Carrot Souffle
Anonymous 12-16-2007
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Simply Decadent
Rated: 5 stars out of 5

Fabulous side dish that will leave your guests asking for more. Would recommend using less sugar
recipe Carrot Souffle
David Plano, TX 11-26-2007
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A definite favorite!!
Rated: 5 stars out of 5

Wow, this carrot souffle is the best. OK, maybe it needs to be classified as a "dessert"--it's rather sweet and has a sweet... topping. But you will love it. Because of the seasoning, it is extremely similar to a sweet potato casserole (many people thought it was made from sweet potatos).Read more