Souffle aux Carottes

By • November 2, 2015 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.

More Great Recipes: Desserts|Hors d'oeuvres|Side Dishes|Eggs|Vegetables