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!
I cherish recipes I have received from friends over the years.
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.
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.
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.
Dust top with powdered sugar.
WHERE YOU WILL SEE THIS RECIPE
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MORE DELICIOUS RECIPES
Pinterest | Facebook | Instagram | RSS
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
MORE DELICIOUS RECIPES
Originally published April 2011. Updated March 2024
this looks tasty and very gourmet
ReplyDeleteRebecca ~ thank you...it was pretty tasty!
ReplyDeleteLooks delicious. Could this be served as a dessert or would you just recommend it as a side dish?
ReplyDeleteI am always happy to see carrot recipes, I have a carrot pie recipe that is like pumpkin. The spices are set for the carrots and not the same as for a pumpkin pie, it is delicious.
ReplyDeleteWhat a yummy and pretty way to enjoy carrots.
ReplyDeleteWhat a delicious way to use carrots! Miriam@Meatless Meals For Meat Eaters
ReplyDeleteI just had carrot souffle on Easter for the first time....absolutely wonderful! The one I had was a bit more dense. I'm going to try your recipe soon!
ReplyDeleteThis looks elegant and delicious! Thanks for linking up to A Well-Seasoned Life's Sweet Indulgences Sunday!
ReplyDeleteKim
Oh how different, sounds good!
ReplyDeleteI would like to invite you to join in on "Made it on Monday"..A WEEKLY RECIPE LINK PARTY I host on my blog.
http://larkscountryheart.blogspot.com
*Link ups are every week WED.-SAT.*
I hope to see you & your recipes soon.
Hi K,
ReplyDeleteWoW, your Carrot Souffle is just beautiful. What a special treat, it is a great recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
Now this sounds so different from anything I have made. I love sweet potatoes in anything or really best just baked. Looks like a fun dish to try!
ReplyDeleteA joy stopping by to visit with you!
Kindly, Lorraine
oh this looks interesting! thanks for sharing it! did you mean you used butter instead of oil? or is there something called ole?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteEating in Winnipeg ~ oleo is an ingredient similar to margarine...you might say it is a solid form of oil. Hope this helps.
ReplyDeleteKay - I know I would LOVE this yummy dish - such a great way to serve carrots! Be sure to check out my blog on Monday...YOU have an award! =) Blessings on your week!
ReplyDeleteThis sounds delicious! Perfect for easter!
ReplyDeleteVery intriguing for sure...sounds awesome. And maybe easier than some souffles that actually use the egg whites? Pinning!
ReplyDelete