Carrot Souffle

This carrot souffle is made with pureed carrots, sugar, butter and eggs, all cooked together to golden brown perfection. A light and fluffy side dish option that pairs well with chicken and beef, but can also be served as a dessert offering!

Course Side

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 335kcal

Author Sara Welch

Ingredients

2 pounds carrots peeled and thinly sliced
1/2 cup butter melted
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
4 eggs
1/4 cup all purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup granulated sugar
cooking spray
powdered sugar for garnish optional

Instructions

Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
Bring a pot of lightly salted water to a boil. Add the carrots, and cook for 15-18 minutes or until carrots are very tender.
Drain the carrots and place them in the bowl of a food processor. Add the butter, vanilla extract, cinnamon and eggs. Process until smooth.
Add the flour, baking powder, salt and sugar to the food processor. Pulse until just combined.
Pour the carrot mixture into the prepared dish. Bake for 40-45 minutes or until golden brown and set. Let stand for 5 minutes, then serve. Garnish with powdered sugar if desired.

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