Carrot Souffle for Dessert

Carrot Souffle for dessert is a great alternative to carrot cake. It’s made with 2 pounds of carrots and made sweet with butter, brown sugar and more. 

This Carrot Souffle you guys! 

I invite every single one of you over my house to try a piece of this Carrot Souffle.  I want you all to be believers that boiled and mashed carrots can make one heck of a great tasting dessert.   This Souffle is made out of magic… and a ton of carrots!

Last week we picked pounds and pounds of carrots in the garden.  We usually use them in pasta dishes or some breakfast bread, but I really wanted to use them for dessert.  There’s the go to carrot cake but I really wanted a dish that would let the carrots shine.  This Carrot Souffle totally does that.

Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.

This recipe uses 2 pounds of carrots! 2 pounds!  So if you’re swimming in garden carrots this is a great and tasty way to use them up!  Even though there is a ton of carrots in here, it’s still a very sweet and decadent dessert.  The texture is of a lightly baked cake.  You can serve it with a dusting of powdered sugar or throw some frosting on top.  Either way, this Carrot Souffle  is going to be a winner at the dessert table!

Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.    

Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.

Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.

Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.

Carrot Souffle for Dessert
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Ingredients
  1. 2 pounds of carrots - peeled and sliced thin
  2. 1/2 cup butter - melted
  3. 1/4 cup sugar
  4. 1/4 cup brown sugar
  5. 3 tablespoons flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon vanilla extract
  8. 2 eggs
  9. pinch of cinnamon
  10. pinch of salt
  11. powdered sugar or frosting to put on top
Instructions
  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to a boil. Place sliced carrots into pot. Cook carrots until tender, about 20 minutes.
  3. Put carrots, butter, sugars, flour, baking powder, vanilla, eggs, cinnamon and salt into food processor. Pulse a few times until smooth.
  4. Transfer to circular baking dish that has been sprayed with nonstick spray.
  5. Bake for 30 minutes.
  6. Sprinkle powdered sugar or put a dot of frosting on top of each slice.
Notes
  1. If there's any leftovers, store in refrigerator. When ready for a piece, throw in microwave for 30 seconds to heat up.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.

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