Carrot soufflé might sound fancy, but it's extremely easy to make. Simply boil carrots, mash them up and add the remaining ingredients. Once baked, you'll have a wonderfully creamy and rich dish that will brighten up your dinner table. The best part? You can serve it as a side or dessert – or both!
Things You'll Need
4 cups carrots (about 4 to 6 carrots), peeled and sliced
1/2 cup white sugar
1/2 cup brown sugar (or more white sugar)
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup unsalted butter, melted
Powdered sugar (optional)
Butter (for greasing)
Preheat the oven to 350°F. Grease a 9-inch baking dish with butter. Add the carrots to a large pot, cover with water and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes or until the carrots are tender and easily pierced with a fork.
Let cool slightly. Drain the carrots, making sure to save a bit of boiling water. Add the carrots to a blender or food processor. Blend until smooth, slowly adding the water 1 tablespoon at a time. This will help blend and smooth the carrots.
Transfer the carrot mash to a large bowl.
In a small bowl, lightly beat the eggs. If you haven't already, melt the butter as well.
To the carrots, add the eggs, melted butter, sugars, flour, baking powder, salt and vanilla extract. Mix until smooth and combined.
Pour the mixture into the greased baking dish.
Bake for 50 to 55 minutes or until a toothpick comes out clean. The soufflé should have a creamy, custardlike texture. Top with powdered sugar if you'd like. Serve warm or at room temperature. Enjoy!