Carrot souffle has replaced sweet potato casserole at our holiday table for good!
It’s to DIE for! Who knew mashed carrots could taste this amazing?
It’s rich, creamy, fluffy, sweet and the most amazing cooked carrots you will ever eat! It could almost be dessert. And dare I say…better than Piccadilly cafeterias.
Add this tasty dish to your holiday menu and receive rave reviews!
Check out our homemade Cranberry Sauce!
Easy Creamy Carrot Souffle
Peel, clean and dice the carrots into 1″ pieces. Bring water to a boil in a large pot. Add the carrots and cook for about 30 minutes until very soft.
While still hot place the carrots in your food processor or blender. Add the granulated sugar, brown sugar, flour, baking powder, vanilla extract, and mix. If you prefer less sweet you can certainly cut the sugars if desired.
Add eggs, cinnamon, nutmeg, butter, and mix until smooth. DO NOT over mix, you don’t want it foamy.
Preheat oven to 350 degrees. Prepare a casserole dish with baking spray. (I’ve used a 9×9 square and or oval)
Place in the prepared baking dish. Fill dish about three-quarters full, allowing for it to rise. It will puff up in the oven but within minutes after removing from the oven it naturally settles.
Check out our Pumpkin Muffins!
Bake for about 60 minutes or until the center springs back to touch. You can dust the top with powdered sugar if desired.
I have doubled the recipe with great results! It’s even good at room temperature.
Serve, enjoy this great recipe along with all the other side dishes at Thanksgiving or Christmas!
Easy Creamy Carrot Souffle Recipe
- 1 1/2 pounds carrots, peeled
- Dash salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup butter, melted
- Cut carrots into 1-inch chunks, place in a saucepan, cover with water. Add a dash of salt. Bring to a boil, cook for about 30 minutes or until carrots are very soft. Test with a fork.
- Preheat oven to 350 degrees. Prepare a casserole dish with baking spray. (I’ve used a 9×9 square and or oval)
- While carrots are hot, whip them in processor or blender; add sugars, baking powder, vanilla, and mix until smooth.
- Add the flour, mix until smooth.
- Add eggs, cinnamon, nutmeg then butter. (Note: Be careful not to over mix; you don’t want a lot of foam.)
- Place in the prepared casserole dish. Fill dish about three-quarters full, allowing for it to rise.
- Bake for about 60 minutes or until center springs back to touch.