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Carrot Souffle

by:
November 18, 2010
5
2 Ratings
Photo by Rocky Luten
  • Serves 8-9
Author Notes

This recipe is based on one given to me by my friend Salima years ago. It quickly became a family favorite and kids always enjoy it, too. I've had a few people say they don't like carrots but love this souffle (the magic of butter and sugar...). Perfect on your holiday table (including Halloween for an orange dish) or anytime of year. —BlueKaleRoad

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Carrot Souffle
Ingredients
  • 1 1/2 pounds carrots, sliced and steamed or boiled until very soft
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
Directions
  1. Preheat oven to 350. Butter a 9x9 inch square baking dish. If doubling the recipe, prepare a 9x13 inch dish.
  2. Combine all the ingredients in a food processor and process until smooth, scraping side the down as needed. Pour batter into baking dish.
  3. At this point, you can refrigerate the dish overnight and bake just before serving, or you can bake ahead and warm in the oven before serving. It is also good room temperature.
  4. Bake for 40 minutes. If making in a 9x13 inch dish, bake for 45 minutes.
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I am a passionate home cook and love gathering my family and friends around the table.

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3 Reviews

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MK April 3, 2024
if you are having second thoughts about carrots, and how this tastes...DON'T! This is one of the most delicious recipes I have ever made. Half of my family won't go 10 feet of the different vegetable dishes I bring because they your basic vegetable eaters, mashed potatoes, broccoli, green beans etc...but I convinced a few to try it and they LOVED IT! Now it's my assigned holiday dish! lol it reminds me of a sweet potato casserole in the sense that it's a sweet take on a vegetable dish, but the carrot's add that different flare. it's bright, it's beautiful and so fluffy. THANK YOU for sharing this recipe, it is an absolute winner!
Sagegreen February 27, 2011
This looks like a great dessert, too!
BlueKaleRoad February 28, 2011
Thanks, Sagegreen! Guests often comment it's like eating cake. Trying it for dessert is a terrific idea. Maybe next time I make it I'll serve it with some whipped cream and grilled pineapple.