Carrot Souffle

Rich, fluffy, and oh-so-yummy CARROT SOUFFLE is an elegant crowd-pleasing side dish any time of the year. It literally melts in your mouth and is a perfect alternative to those who aren't fans of sweet potatoes as a side especially on Thanksgiving. You’ll totally live for this simple indulgence!

Course Dessert, Side Dish

Cuisine French

Prep Time 30

Cook Time 30

Total Time 1

Servings - 6

Calories 295kcal

Author Imma

Ingredients

1 pound (453.59g) carrots
½ cup (99g) brown sugar
2 teaspoons (12g) baking powder
1 teaspoon (4.2g) vanilla extract
¼ cup (31.25g) all-purpose flour
1 teaspoon (5g) salt
½ teaspoon (1.3g) cinnamon spice
¼ teaspoon (0.5g) nutmeg , optional
4 large eggs
½ cup (120ml) milk or evaporated milk
¼ cup (56.75g) unsalted melted butter

Instructions

Peel and cut the carrots into chunks, then add carrots into a medium saucepan. Water should cover the carrots at least an inch. Cook until soft about 15-20 minutes. Drain water from the carrots and return the pot back to the stove, on low heat. Let the moisture dry out from the carrots.
Place in a large bowl while carrots are still hot, then add brown sugar, baking powder, and vanilla extract. Followed by flour, salt, cinnamon, and nutmeg spice. Thoroughly mix using a masher.
Whisk in eggs, milk, and melted butter. Continue mixing using a wooden spoon or spatula, until fully combined.
Pre- heat oven to 350 Degrees F or 177 Degrees C.
Spray an 8x8 casserole pan or oven-safe dish.
Pour mixture into a baking dish- about ¾ full.
Bake for about 30-40 minutes.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition