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Carrot Souffle
5 from 18 votes

Carrot Souffle

This carrot souffle highlights cooked carrots blended with butter, vanilla, cinnamon, and eggs, combined with flour, baking powder, and sugar to create a sweet, spiced baked dish. The souffle has a golden, set top with a smooth, moist texture inside. It works well served warm or cold and offers a comforting way to enjoy carrots with sweet and warming spice notes.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8 servings
Calories: 257 kcal
Course: Side Dish, Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Set the oven rack a bit lower from the center of the oven.
  2. Coat a 2-quart baking dish with cooking spray and set it aside.
  3. Place a large pot of water over medium-high heat, add a bit of salt and bring it to a boil.
  4. Next, add the carrots to the boiling water, and cook for 15-20 minutes or until very tender.
  5. Drain the carrots very well using a colander and place them in the bowl of a food processor or high-speed blender.
  6. Add the butter, vanilla extract, cinnamon, and eggs. Process until smooth.
  7. Add the flour, baking powder, salt, and sugars to the mixture and pulse until just combined.
  8. After that, transfer the carrot mixture to the prepared baking dish.
  9. Bake for 40-45 minutes or until golden brown and set, and avoid opening the oven door.
  10. Remove from oven when ready, let stand for 5-10 minutes, then serve hot. Garnish with powdered sugar if desired.
  11. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 257

% 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.