Carrot Souffle Recipe

Name: Carrot Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lb. carrots, peeled and chopped; 1/2 C. white sugar; 1 1/2 tsp. baking powder; 1 1/2 tsp. vanilla extract; 2 Tbsp. all purpose flour; 1/2 tsp. cinnamon; 1/4 tsp. nutmeg; 3 eggs, beaten; 1/2 C. butter, softened; 2 tsp. confectioners' sugar

Servings: persons

1 3/4 lb. carrots, peeled and chopped
1/2 C. white sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla extract
2 Tbsp. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 eggs, beaten
1/2 C. butter, softened
2 tsp. confectioners' sugar

1
Preheat oven to 350 degrees.
2
In a large pot of boiling water, cook the carrots until very tender, (approximately 15 minutes). Drain and transfer to a large mixing bowl.
3
While carrots are warm, use an electric mixer to beat with sugar, baking powder and vanilla extract until smooth.
4
Mix in the flour, cinnamon, nutmeg, eggs and butter.
5
Transfer to a 2 quart baking dish.
6
Bake for 1 hour in the preheated oven, or until top is golden brown.
7
Sprinkle with confectioners' sugar (may substitute brown sugar; sprinkle on during last few minutes of baking).
8
Serves:
9
6-8.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 lb. carrots, peeled and chopped, 1/2 C. white sugar, 1 1/2 tsp. baking powder, 1 1/2 tsp. vanilla extract, and more.

Yes, Carrot Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Souffle

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