Carrot Soufflé is a light, fluffy, and subtly sweet side dish that transforms humble carrots into a show-stopping delight. With its smooth texture and custard-like consistency, this dish feels indulgent while remaining simple and wholesome. Hints of cinnamon and nutmeg add warmth, while a touch of sugar enhances the natural sweetness of the carrots. Perfect for holiday meals or a fancy brunch, Carrot Soufflé is a versatile dish that pairs beautifully with savory roasts or stands alone as a unique dessert.
Ingredients
- 2 lbs carrots, peeled and chopped
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar (or to taste)
- 1/4 cup brown sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Powdered sugar (optional, for garnish)
Instructions
- Cook the Carrots: Bring a large pot of water to a boil. Add the chopped carrots and cook until very tender, about 15–20 minutes. Drain well and let cool slightly.
- Blend the Carrots: Transfer the cooked carrots to a blender or food processor and blend until smooth. You can also mash them by hand for a more textured soufflé.
- Make the Batter: In a large mixing bowl, combine the carrot purée, melted butter, granulated sugar, brown sugar, eggs, flour, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
- Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish or soufflé dish with butter or non-stick spray.
- Bake: Pour the carrot mixture into the prepared dish and smooth the top with a spatula. Bake for 40–45 minutes, or until the soufflé is set and the top is lightly golden.
- Serve: Let the soufflé cool for 5–10 minutes before serving. Dust with powdered sugar for a touch of elegance, if desired.
Carrot Soufflé is an elegant and delicious way to add vegetables to your meal in an unexpected form. Whether served as a side or a sweet finish, its warm flavors and light texture will win over everyone at the table!
