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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    Loved it! Will make it over and over again!!
    This is wonderful. It is light and fluffy and tastes amazing.
    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!
    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.
    If u half the sugar and butter, its perfect! Sort of like sweet potatoes
    my family loved this dish!
    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.
    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.
    I love this recipe and so does my children they cant wait for me to make it again.
    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!
    Delicious, but I made this with 1/2 cup of butter and 3/4 cup sugar and it was great. Cannot believe that 1 1/2 cups of butter and sugar are necessary. Just alot of needless fat and calories.
    This is an awesome recipe. I made it for work and it was gone. I went home with and empty and clean dish (they washed it)
    I didn't know carrots could taste so good! I had a million carrots that I needed to get rid of so I gave this recipe a try. I also cut back on the butter just to cut back on calories and it still taste amazing! Paula you are the best!
    wonderful you are the best cook ever
    Can't wait to try this recipe, but was thinking - what if you topped it with the same topping used on sweet potato souffle (with the pecans, etc.). Do you think it would make it to sweet?
    Made this dish for sunday dinnner. For my husband and five kids whom 3 of them can't stand carrots. So I prepared the dish and served it and did not tell them that it was a carrot dish until everyone had tasted it.They all thought is was SweetPotato dish.Wow everyone cleaned there plate and asked for seconds.Will make this again.
    This is definitely a recipe I keep handy. My husband hates carrots, but enjoyed this recipe and didn't even realize he was eating a vegetable! Awesome....this dish goes pretty quick in my house....Thanks Paula!!!
    I am not a cooked carrot fan at all...but a friend made this dish at a get-together, and I was hooked! It doesn't taste like cooked carrots - more like fluffy sweet potatoes/pumpkin. Excellent! I have gotten compliments everywhere I've taken it!
    this souffle was wonderful..what a great way to introduce carrots as a side dish..I had a dinner party and everyone loved it..I made the recipe in half and cut down just a tad in the butter and sugar..there was arecipe from Emeril or Paula for me to try..of course no contest...Paula all the way..thanks..twinkaye
    I saw this episode yesterday and realize it was not a new episode, but I have a carrot souffle recipe that I got from a former co-worker years ago and mine is very similar, but mine is only enough for one dish. Mine has butter in it also, but you do not need to use as much as Paula has. Also, my recipe called for a cup of sugar and it was way too sweet, so I have cut that in half and it is still plenty sweet. The other difference is that I don't have cinnamon in mine, but a little vanilla extract. I'm only sharing this, so people that have not made this, but want to know that you can cut it in half and also cutdown on the butter and sugar and it will still turn out very well.
    Wonderful receipe and I don't usually like carrots!
    my mom made this for thanks giving and it was devine. Iloved it so much i hope to make it soon. Its a great family recipe.
    used margarine instead of butter. got RAVE reviews and two requests for the recipe.
    My kids only eat carrots and corn, so this receipe will give them carrots plus everything else they like, sugar and butter. Thanks Paula
    So easy to make and so incredibly craveable ... it doesn't have an overpowering carrot flavor and could easily be mistaken as a sweet potatoe souffle. Yummy stuff!!!
    I enjoyed making carrot souffle for the first time, the family love it and i read one the reviews that it was to sweet i put 1 1/4 cups of sugar it came out goood
    Someone said "too much butter", well, that is easy to change. I cut the butter down to 1/2 cup and it was great. I'm diabetic and must watch both carbs and fats. A small amount of this souffle was just perfect for me as my "starchy" vegetable of my meal. Brenda
    One and one half cups of butter in a veggie dish?????
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    This recipe is featured in:

    Thanksgiving Entertaining