Emeril'S Carrot Souffle Recipe

Name: Emeril'S Carrot Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon vegetable oil; 3 lbs carrots, chopped; 6 large eggs; 2 cups packed light brown sugar; 1/2 lb unsalted butter, at room temperature; 1/2 cup all-purpose flour; 1/2 cup milk; 1/4 cup fresh orange juice; 1 tablespoon orange zest; 1 1/2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1 pinch salt; Topping; 1 cup packed light brown sugar; 1 cup chopped pecans; 1/2 cup all-purpose flour; 4 tablespoons unsalted butter, at room temperature

Servings: persons

1/2 tablespoon vegetable oil
3 lbs carrots, chopped
6 large eggs
2 cups packed light brown sugar
1/2 lb unsalted butter, at room temperature
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup fresh orange juice
1 tablespoon orange zest
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 pinch salt
Topping
1 cup packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
4 tablespoons unsalted butter, at room temperature

1
Preheat the oven to 350 degrees F.
2
Grease a 9 by 13-inch casserole with the oil and set aside.
3
Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain.
4
Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
5
Depending on the size of your processor, you may need to so this in batches.
6
Spoon the mixture into the prepared casserole.
7
Combine the brown sugar, pecans, flour, and butter in a medium bowl.
8
Stir to blend.
9
Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.

1834

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1/2 tablespoon vegetable oil, 3 lbs carrots, chopped, 6 large eggs, 2 cups packed light brown sugar, and more.

Yes, Emeril'S 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.

That's it — enjoy your meal!

Emeril'S Carrot Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions