Carrot Souffle with Crunchy Topping
Elevate your side dish game with this delightful Carrot Soufflé with Crunchy Topping—a perfect balance of creamy and crisp textures that will steal the show at any meal. Made with smooth, pureed carrots blended with butter, sugar, and a hint of vanilla, this light and fluffy soufflé delivers a comforting, slightly sweet flavor. The star of the show is its golden pecan topping, crafted from a buttery, crumbly mixture of brown sugar and chopped pecans for an irresistible crunch. Whether you're preparing a holiday feast or a cozy family dinner, this oven-baked masterpiece is an elegant yet easy-to-make dish that pairs wonderfully with roasted meats or fresh salads. Ready in just over an hour, this crowd-pleasing recipe offers a unique twist on the classic vegetable side that’s as beautiful as it is delicious!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 lbs Carrots
- 0.5 cups Unsalted butter
- 0.75 cups Granulated sugar
- 0.5 cups Light brown sugar
- 3 large Eggs
- 1.5 tsp Vanilla extract
- 3 tbsp All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 0.25 cups Milk
- 0.5 cups Pecans, chopped
- 2 tbsp All-purpose flour (for topping)
- 0.25 cups Unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
Peel the carrots and cut them into pieces about 1 inch in size.
Bring a large pot of salted water to a boil, add the carrots, and cook for about 15 minutes or until fork-tender. Drain well.
Transfer the cooked carrots to a food processor and blend until smooth, or mash thoroughly by hand.
In a large mixing bowl, combine the carrot puree, 1/2 cup of unsalted butter, granulated sugar, eggs, vanilla extract, 3 tablespoons of flour, baking powder, salt, and milk. Mix thoroughly until smooth.
Pour the carrot mixture into the prepared baking dish, spreading evenly.
In a small mixing bowl, prepare the topping by combining chopped pecans, brown sugar, 2 tablespoons of flour, and 1/4 cup of unsalted butter. Mix until a crumbly mixture forms.
Sprinkle the pecan topping evenly over the carrot mixture.
Bake in the preheated oven for about 35-40 minutes, or until the souffle is slightly puffed and the topping is golden brown.
Remove from the oven and allow to cool for a few minutes before serving warm.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 50.1 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 608 mg | 13% | |
*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.
