Carrot Souffle' – a delicious recipe with carrots, sugar, flour, baking powder, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Bring 2 pounds peeled carrots, cut in half, with water to cover to boil in large saucepan. Reduce heat to medium and cook carrots 30 minutes, until very tender; drain.
2
2. Meanwhile, heat oven to 350. Puree carrots with 3/4 cup sugar, 2 tablespoons flour and 1 1/2 teaspoons each baking powder and vanilla extract in food processor. Add 3 large eggs at room temperature, 1 at a time, pulsing after each addition, until well blended. Add 1/4 cup butter, softened, until blended.
3
3. Lightly grease a 1 1/2-quart souffle dish; coat bottom and sides with 1 1/2 tablespoon sugar. Add carrot mixture and bake 45 minutes, until souffle is set in center when tested with fingertip. Serve immediately with whipped cream.
446
kcal
Calories
13
g
Fat
73
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lb peeled carrots, 3/4 cup sugar, 2 tablespoons flour, 1 1/2 teaspoons baking powder, 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.
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