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freshly baked carrot soufflé with golden crust and fluffy texture, garnished with parsley

Carrot Soufflé

A sweet and fluffy side dish that transforms carrots into a light, soufflé-like casserole with a golden top.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 lbs carrots peeled and chopped
  • 1/2 cup unsalted butter melted
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • Powdered sugar for dusting optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
  2. Boil carrots in a large pot of water until very tender, about 15 minutes. Drain well.
  3. Transfer carrots to a food processor. Add melted butter and blend until smooth.
  4. Add eggs, granulated sugar, brown sugar, flour, baking powder, vanilla, cinnamon, nutmeg, and salt. Process until fully combined.
  5. Pour mixture into the prepared baking dish and smooth the top.
  6. Bake for 45-50 minutes until puffed and golden brown (center should be set).
  7. Let cool for 5-10 minutes before serving (it will deflate slightly).
  8. Dust with powdered sugar if desired. Serve warm.

Notes

For extra richness, substitute 1/4 cup of the butter with cream cheese. Leftovers reheat well in the microwave.