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
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Ingredients
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1 pound
carrots, cooked & mashed
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1/2 cup
granulated sugar (substitute with coconut sugar, date sugar, or maple syrup)
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1 teaspoon
baking powder
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1/2 cup
butter, softened
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3
eggs, beaten
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3 tablespoons
flour
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1 teaspoon
vanilla
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1 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
Directions
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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.
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Mix all ingredients in a bowl with a mixer. It can be prepared earlier and put in the fridge until ready to bake.
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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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