Souffle aux Carottes

By Virginie Degryse
November 2, 2015
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Author Notes:

One of the first things I learned to cook from my mom was chocolate soufflé, which to this day remains one of my favorite desserts. Perfecting a soufflé can be quite a feat, yet my Mom had tricks to avoid disaster which made her a superwoman in my eyes.
Through the years I have tried many different variations of this dish. This is an easy recipe that has a soft and fluffy texture that you will not mess up! A surprisingly fast dish to make that is part carrot cake, part soufflé.

Virginie Degryse

Serves: 4

  • 1 pound carrots, cooked & mashed
  • 1/2 cup granulated sugar (substitute with coconut sugar, date sugar, or maple syrup)
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened
  • 3 eggs, beaten
  • 3 tablespoons flour
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  1. Preheat the oven to 350°F and grease one large baking dish, or you can put them in individual dishes to make a nice presentation.
  2. Mix all ingredients in a bowl with a mixer. It can be prepared earlier and put in the fridge until ready to bake.
  3. Bake 40-50 minutes, until knife comes clean. You can eat this hot or cold. They are even delicious reheat- ed the next day.

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