Carrot Souffle

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 1/2 cups butter, plus more for baking dishes
  • 3 pounds carrots, peeled and sliced
  • Salt
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
Directions

Preheat the oven to 350 degrees F. Lightly butter 2 (1 1/2-quart) baking dishes.

Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.

In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.


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4.4 28
Loved it! Will make it over and over again!! item not reviewed by moderator and published
This is wonderful. It is light and fluffy and tastes amazing. item not reviewed by moderator and published
I love love love this recipe and like a lot of others I made alterations to fit dietary needs. Instead of white sugar I used Half Brown Sugar Half Stevia. I used a Gluten free All purpose flour, and I used 1 cup grapeseed oil to add lots of extra vitamins 1/2 cup smart balance butter. I also used 6 smaller ramekins to make single serving portions. This turned out beautifully. I will be making this time and time again! item not reviewed by moderator and published
It's tastes great! I would have cut some of the sugar had I read the reviews first, though. My question is, can I freeze half this for Christmas? I made a batch for Thanksgiving. item not reviewed by moderator and published
If u half the sugar and butter, its perfect! Sort of like sweet potatoes item not reviewed by moderator and published
my family loved this dish! item not reviewed by moderator and published
Followed recommendations from other reviewers and cut sugar down by a TON. Unfortunately the recipe was a TOTAL mess to make... plus way too sweet for a vegetable dish. item not reviewed by moderator and published
This is sooooo goood!! I made half the recipe just because I wasn't sure if I would like it. It is awesome and I received many compliments at my book club meeting. I used baby carrots, brown sugar and added vanilla. item not reviewed by moderator and published
I love this recipe and so does my children they cant wait for me to make it again. item not reviewed by moderator and published
Loved it! But like many others, I cut down on the butter and sugar by nearly half and it still came out wonderfully! That much butter is way too much. I like just having one chin. I actually used some raw honey instead of all of that sugar..Was a great addition..will definitely make again! item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Entertaining