Carrot Souffle Recipe

Course: Side Dish

Cuisine: American

Keyword: Carrot Souffle, Carrot Souffle Recipe

Prep Time: 15

Cook Time: 1 15

Servings: servings

Calories: 298kcal

Author: Colleen Kennedy

Switch your holiday side dish recipes up and try this Carrot Souffle Recipe. Made famous by Picadilly Circus. If you like a sweet potato casserole, you'll enjoy this simple Carrot Souffle.

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Ingredients

1 ¾ pounds carrots
2 teaspoons vanilla
½ cup plus 2 TBS sugar
1 ½ teaspoons baking powder
pinch salt
3 eggs
2 TBS flour
1 stick butter, melted and cooled. Plus additional for greasing your baking dish.
powdered sugar for dusting the top after its baked

Instructions

Preheat oven to 350 degrees.
Butter a small baking dish.
Cut your carrots into somewhat even sized peices. Cook your carrots by either boiling or steaming them. If steaming you can choose to just cut carrots in half since they will steam evenly.
Once carrots are very soft (cook time will depend on method and size and width of carrots). Drain them.
Either put carrots into a food processor or blender and puree or use a mixer to do the same and then quickly add in vanilla, sugar, baking powder and just a pinch of salt. and pulse or mix to combine.
At this point I like to scrape it into a bowl (I know another dirty dish). And sprinkle on the flour, mixing it in with a spatula.
Add in your melted and cooled butter, stirring to blend.
Next beat/whip your eggs with either a metal whisk (vigorously) or a mixer. You want to get your eggs whipped and fluffy. Fold them in to your mixture and pour into your prepared baking dish.
Pop that right into the oven (you want this aerated, so don't let it sit around long before baking).
Bake for about an hour depending on width and depth of your dish. You can also do this in ramekins with less bake time.
Serve this hot or at room temperature.

Notes

Recipe is from Picadilly Cafeteria with just a few minor changes.

Nutrition