This velvety, creamy souffle perfectly complements a holiday meal, providing a grand presentation.

CARROT CASSEROLE

Like sweet potato casseroles are to Thanksgiving, this carrot casserole is an essential Easter side dish that will surely delight all your guests! It is rich, fluffy, and literally melts in your mouth. Oh, so yummy!

This recipe came to me from a good friend who has shared many of her recipes through the years.

I cherish recipes I have received from friends over the years.

They bring back so many memories to me when I make them.

At first, when I saw that the recipe had Souffle in the name, I was a little intimidated.

Because this dish contains no beaten egg whites, it is not a true souffle.

The name Carrot Souffle only describes its light, airy texture.

To achieve that light, delicate texture, I use a food processor and whip all the ingredients intensely until very fluffy.

Similar in color and flavor to sweet potatoes, it paired well with the Pork Roast we had for Easter.

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CARROT SOUFFLE

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Carrot Souffle and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS ON HOW TO MAKE THE BEST CARROT SOUFFLE

Carrots. To get the pure flavor of the carrots in this dish, fresh whole carrots are preferred, not baby carrots. Cook the carrots until they fall apart when pierced with a fork. This will ensure a smooth texture.

Air Incorporated. The air is what gives this recipe the fluffy souffle texture. That is why beating the ingredients with a food processor or a strong blender is desired.

Baking. Butter the sides of the baking dish so the souffle can rise easily. Try not open the oven door while baking.

Baking Powder. Check your baking powder expiration so the souffle rises tall.

Servinging. The carrot souffle is best served as soon as it comes out of the oven. The souffle will fall slightly as it cools.

WHAT YOU NEED TO MAKE CARROT SOUFFLE

Fresh carrots peeled and sliced

Butter

Eggs

Flour

Baking powder

Brown sugar

Cinnamon

Vanilla

Powdered sugar

HOW TO MAKE CARROT SOUFFLE

Preheat oven to 350 degrees F.

Place sliced carrots in a large stock pot. Cover with water.

Cook carrots for 20-25 minutes.

Drain and place carrots in the food processor with the rest of the ingredients except for powdered sugar.

Process until fluffy and smooth. Spoon into a greased 1 1/2 quart dish.

Bake for 1 hour and 10 minutes or until set.

Dust top with powdered sugar.