Carrot Souffle
Delight your taste buds with this luscious Carrot Soufflé, a light and airy dessert that combines the natural sweetness of carrots with a hint of warm cinnamon. Perfectly balanced with rich butter, a touch of vanilla, and a sprinkle of sugar, this easy-to-make soufflé is a crowd-pleaser that’s both comforting and refined. The silky smooth carrot purée gives the dish its velvety texture, while the golden baked top adds a beautiful visual appeal. Ready in just over an hour, this versatile recipe makes a delightful addition to holiday tables or an elevated alternative to traditional side dishes. Serve it warm with a dusting of powdered sugar for a subtly sweet finish that’s truly irresistible. Keywords: carrot soufflé recipe, easy carrot dessert, holiday side dish, light and airy soufflé, sweet carrot bake.
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Recipe Information
Ingredients
- 450 grams Carrots
- 85 grams Unsalted butter
- 100 grams Granulated sugar
- 3 pieces Large eggs
- 30 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 15 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 1.5-quart soufflé dish or deep baking dish.
Peel the carrots and cut them into smaller pieces for easier cooking.
In a medium-sized pot, bring water to a boil. Add the carrots and cook until they are fork-tender, about 10 to 12 minutes.
Drain the cooked carrots and allow them to cool slightly. Transfer them into a blender or food processor along with the unsalted butter, and blend until smooth.
In a large mixing bowl, whisk together the granulated sugar, eggs, flour, baking powder, vanilla extract, ground cinnamon, and salt until fully combined.
Gradually add the blended carrot mixture to the bowl and stir until the batter is smooth and well incorporated.
Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until the soufflé is set and slightly golden on top. A toothpick inserted into the center should come out clean.
Remove the soufflé from the oven and let it cool for 5 minutes before serving.
Optional: Dust the top with powdered sugar before serving for a touch of sweetness and presentation.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 137.0 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
