Carrot Souffle Recipe

Name: Carrot Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrot, peeled and sliced; salt; 3 eggs; 3 tablespoons granulated sugar; 3 tablespoons flour; ½ teaspoon vanilla extract; ¼ teaspoon ground nutmeg; 3 tablespoons butter, melted; ½ cup finely chopped walnuts; 1 tablespoon brown sugar

Servings: persons

1 lb carrot, peeled and sliced
salt
3 eggs
3 tablespoons granulated sugar
3 tablespoons flour
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
3 tablespoons butter, melted
½ cup finely chopped walnuts
1 tablespoon brown sugar

1
Cook carrots in boiling salted water until very tender.
2
Puree carrots in food processor or blender with eggs, granulated sugar, flour, vanilla and nutmeg.
3
Add 2 tablespoons melted butter and process again.
4
Turn mixture into buttered 1 1/2-quart souffle dish or straight-sided casserole and bake at 350 degrees until souffle is slightly puffed and golden, 35 to 40 minutes.
5
Sprinkle chopped walnuts and brown sugar over top of souffle.
6
Drizzle with remaining 1 tablespoon melted butter and return to oven 10 to 15 minutes longer or until top is crisp and golden.

425

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 lb carrot, peeled and sliced, salt, 3 eggs, 3 tablespoons granulated sugar, 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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