Carrot Souffle

This rich, silky, melt-in-your-mouth side dish is perfect for Thanksgiving and as an elegant alternative to sweet potatoes year-round. Simple indulgence worth living for.

Course Dessert, Side Dish

Cuisine French

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 277kcal

Author Imma

Ingredients

1 pound (450g) carrots
½ cup (100g) brown sugar
2 teaspoons (12g) baking powder
1 teaspoon (5ml) vanilla extract
¼ cup (30g) all-purpose flour
1 teaspoon (6g) salt
½ teaspoon (1-2g) ground cinnamon
¼ teaspoon (0.5g) grated nutmeg (optional but recommended)
4 large eggs, beaten
½ cup (118ml) milk or evaporated milk
¼ cup (60g) unsalted butter, melted but not sizzling hot

Instructions

Peel and cut the carrots into chunks, then add them to a medium saucepan. Cover with water by at least an inch, and cook until soft (15-20 minutes). Drain water from the carrots and return the pot to the stove on low heat to dry the excess moisture, being careful not to burn them.
Preheat the oven to 350℉ (180℃).
Place the carrots in a large bowl while still hot, then add the brown sugar, baking powder, and vanilla extract and mash into a puree.
Add the flour, salt, cinnamon, and nutmeg, and mix thoroughly.
Beat the eggs, add them to the batter with the milk, and stir well with a wooden or stainless steel spoon.
Add the melted butter, and continue mixing until fully combined.
Spray a 4”x8”×8” casserole or oven-safe dish with non-stick cooking spray, and, optionally, lightly coat with flour. Pour the batter into the dish about ¾ full.
Bake at 350℉ (180℃) for 30-40 minutes or until fluffed and set.

Notes

Add more flour if needed to thicken the batter if it feels too soupy.
A soufflé baking dish should be 3-4 inches deep, and you should have ¾-1 inch space between the top of the soufflé and the top of the dish so it has room to rise without overflowing.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition