Carrot Soufflé
Creamy, lightly sweet Carrot Soufflé is a fluffy, decadent side dish—like a cross between carrot cake and soufflé! Perfect for holidays or weeknights.
Nutrition
Calories: 230kcalCarbohydrates: 32gFat: 10gSaturated Fat: 6gSugar: 23g
Ingredients
- 2 lbs carrots peeled and chopped
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup unsalted butter melted
- 3 tbsp all-purpose flour
- ¼ tsp salt
- Powdered sugar for dusting optional
Instructions
- Bring a large pot of salted water to a boil. Add carrots and cook until very tender, about 15–20 minutes. Drain well.
- Place cooked carrots in a large mixing bowl. Using a hand mixer or blender, puree until smooth.
- Add sugar, baking powder, vanilla, eggs, melted butter, flour, and salt. Blend until well combined and creamy.
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish. Pour in the carrot mixture and spread evenly.
- Bake for 40–45 minutes until puffed and lightly golden.
- Cool slightly before dusting with powdered sugar.
Notes
- This soufflé is naturally sweet from carrots but enhanced with a touch of sugar for a dessert-like flavor.
- For a lighter version, replace half the butter with applesauce and reduce sugar to ¾ cup.
- Works well for holiday dinners like Thanksgiving or Easter.
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