Carrot Souffle Recipe

Name: Carrot Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1-1/2 sticks butter; 1/2 cup (125 ml) brown sugar; 2 eggs, separated; 1-1/2 cups (350 ml) grated carrots; 1 Tbsp (15 ml). cold water; 1 Tbsp (15 ml). lemon juice; 1 cup (225 ml) flour; 1 tsp (5 ml). baking powder; 1/2 tsp (2 ml). salt; 1/2 tsp (2 ml). baking soda; 1/2 tsp (2 ml). cinnamon

Servings: persons

1-1/2 sticks butter
1/2 cup (125 ml) brown sugar
2 eggs, separated
1-1/2 cups (350 ml) grated carrots
1 Tbsp (15 ml). cold water
1 Tbsp (15 ml). lemon juice
1 cup (225 ml) flour
1 tsp (5 ml). baking powder
1/2 tsp (2 ml). salt
1/2 tsp (2 ml). baking soda
1/2 tsp (2 ml). cinnamon

1
Cream together butter and brown suger.
2
Add egg yolks.
3
Add carrots, cold water, lemon juice, flour, baking soda, salt, baking powder and cinnamon.
4
Mix thoroughly.
5
Beat egg whites until stiff.
6
Add beaten egg whites to carrot mixture, gently folding in.
7
Pour into a buttered 1-1/2 quarts (1425 ml) souffle dish.
8
Bake at 350 degrees (175 C.) for 45 minutes.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1-1/2 sticks butter, 1/2 cup (125 ml) brown sugar, 2 eggs, separated, 1-1/2 cups (350 ml) grated carrots, 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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