Carrot Souffle – a delicious recipe with carrot, flour, unsalted butter, baking powder, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F; grease a 2 quart casserole dish (or a souffle dish if you have one).
2
Bring 4 quarts of lightly salted water to a boil in a large pot (make sure the pot has room to add the carrots).
3
Boil the peeled, chopped carrots until tender (about 15 minutes).
4
Drain the carrots and mash, eliminating any large chunks (think mashed potatoes here).
5
Stir wet ingredients (eggs, vanilla, butter) into the hot, mashed carrots.
6
Combine flour (or gluten-free baking mix), baking powder, salt and sugar.
7
Stir dry mix into carrot mixture, and blend until smooth.
8
I just blend by hand, but a mixer would work fine as well.
9
Pour (scrape) carrot mixture into prepared dish.
10
Bake for 45 minutes (or until toothpick inserted into middle of souffle comes out clean).
548
kcal
Calories
31
g
Fat
59
g
Carbs
12
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.
How did you like this recipe?
Thank you — your rating has been saved!
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: 1 lb carrot, peeled and chopped, 3 tablespoons flour or 3 tablespoons gluten-free baking mix, ½ cup unsalted butter, 1 teaspoon 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
