Carrot Souffle
User Reviews
5
Carrot Souffle
Description
Carrot Souffle is a sweet, baked dish in which peeled and sliced carrots are boiled until tender, then pureed with melted butter, vanilla, cinnamon, nutmeg, and eggs. Flour, baking powder, cream of tartar (or lemon juice), salt, and sugars are folded into the carrot mixture before baking in a greased dish. The souffle bakes at 350°F until golden and set, producing a light, moist texture with a gentle warming spice flavor from cinnamon and nutmeg. The addition of vanilla provides subtle aromatic sweetness.
This dish can be served warm as a side or dessert, garnished with powdered sugar if desired. It can also be refrigerated and served cold. Its balance of sweetness and warming spices makes it a versatile accompaniment to meals or a stand-alone treat.
A tip suggested is to separate the eggs, beating the whites separately and folding them into the batter at the end to add extra fluffiness and lightness to the souffle's texture.
Ingredients
- 2 1/2 pounds carrot peeled and thinly sliced or chopped
- 1/2 cup butter melted, unsalted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 egg at room temperature
- 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon cream of tartar optional but best to use - or 1 teaspoon lemon juicee
- 3/4 teaspoon salt
- 1/2 cup sugar granulated white
- 1/4 brown sugar
- cooking spray
- powdered sugar for garnish
Instructions
- Preheat the oven to 350 degrees F. Set the oven rack a bit lower from the center of the oven.
- Coat a 2-quart baking dish with cooking spray and set it aside.
- Place a large pot of water over medium-high heat, add a bit of salt and bring it to a boil.
- Next, add the carrots to the boiling water, and cook for 15-20 minutes or until very tender.
- Drain the carrots very well using a colander and place them in the bowl of a food processor or high-speed blender.
- Add the butter, vanilla extract, cinnamon, and eggs. Process until smooth.
- Add the flour, baking powder, salt, and sugars to the mixture and pulse until just combined.
- After that, transfer the carrot mixture to the prepared baking dish.
- Bake for 40-45 minutes or until golden brown and set, and avoid opening the oven door.
- Remove from oven when ready, let stand for 5-10 minutes, then serve hot. Garnish with powdered sugar if desired.
- Or let it cool completely, refrigerate, and serve cold.
Notes
- For a lighter texture, separate the eggs; beat the whites until stiff and gently fold into the batter at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 439mg | 18% |
| Potassium | 624mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 24162IU | 483% |
| Vitamin C | 8mg | 9% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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