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Carrot Souffle
Every bite of this Carrot Souffle is comforting, sweet, and mouth-watering. Boiled carrots are blended with a few baking staples and warm seasonings before it’s baked to fluffy perfection. Serve it as a holiday dessert or side dish!
Course
Dessert
Keyword
Carrot Souffle
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
215
kcal
Author
Pamela Reed
Ingredients
2
pounds
carrots
peeled and chopped
1/2
cup
butter
melted
1/4
cup
white sugar
1/4
cup
brown sugar
3
tablespoons
flour
1
teaspoon
baking powder
1
teaspoon
vanilla extract
2
eggs
pinch
of cinnamon
pinch
of salt
powdered sugar or frosting to put on top
optional
Instructions
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Place carrots into pot. Cook carrots until tender, about 20 minutes.
Put carrots, butter, sugars, flour, baking powder, vanilla, eggs, cinnamon and salt into food processor. Pulse a few times until smooth.
Transfer to a circular baking dish that has been sprayed with nonstick spray. Bake for 30 minutes.
Sprinkle powdered sugar or put a dot of frosting on top of each slice.
Notes
If there's any leftovers, store in the refrigerator in an airtight container. When ready for a piece, throw in microwave for 15-30 seconds to heat up.
Nutrition
Calories:
215
kcal