Carrot Soufflé

A delicious and easy Carrot Soufflé made with fresh carrots, sweet cream butter, sugar, vanilla, and eggs with hints of pumpkin pie spices. So much easier than a traditional soufflé with great texture and flavor.

Course side dish/dessert

Cuisine American

Keyword carrot souffle recipe, how do you make carrot souffle, how to make carrot souffle, piccadillly carrot souffle

Prep Time 15

Cook Time 50

Servings servings

Calories 327kcal

Author Beth Pierce

Ingredients

2 lbs carrots peeled
¼ cup all purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
½ cup unsalted butter softened
1/2 cup granulated sugar
4 large eggs lightly beaten
1 ½ teaspoons vanilla extract
Powdered sugar optional

Instructions

Peel and cut the carrots into chunks. Add them to a large pot and cover them with cold water. Boil the carrots until super tender, approximately 20-25 minutes. Drain well and puree with an immersion blender, stand blender or food processor.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt and set it aside.
Preheat oven to 350 degrees. Grease or spray with cooking spray a 9x9 inch baking dish.
Using a stand mixer or a hand mixer on medium speed, beat the cooked carrots, butter, and sugar until smooth. Add the eggs and vanilla extract, mixing just until combined. Add the flour mixture and mix just until combined.
Pour the mixture into the prepared baking dish. Bake for 50-60 minutes or until lightly browned and set. Let stand for 10 minutes before serving. If desired, sprinkle with a dusting of powdered sugar.

Notes

For aesthetic purposes, peel the carrots so that a fresh, bright orange color comes through.
Cook the carrots until very tender. They should be just about falling apart when pierced with a fork. This will ensure that they puree smoothly.
Drain them well. I drain the pot, then place the pot back on the burner with the heat as low as it will go. Wait 1 minute and then drain again. I repeat this one more time to get off as much moisture as possible.
This recipe is very forgiving. You can make the whole recipe in a food processor, with a stand mixer or handheld mixer, or even an old-fashioned potato masher and a bowl and spoon.
You can substitute pumpkin pie spice for the cinnamon and nutmeg.
This recipe works as either a side dish or a dessert.
Bake for about 50-60 minutes or just until set and lightly browned.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze for up to 2 months. See more below about freezing carrot souffle.

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