If you’ve ever craved a dish that combines comfort with a touch of sophistication, this carrot soufflé is your answer. Its tender texture and delicate sweetness make it a versatile side dish that pairs beautifully with both hearty meats and fresh vegetables.
This soufflé is a global flavor journey, with the richness of French techniques meeting Southern charm. Its fluffy texture and vibrant orange hue make it a showstopper, whether you’re in the kitchen of a cozy bistro or cooking up a meal for a family gathering.
For the perfect meal pairing, try it with Baked Blackened Salmon or Grilled Cabbage Steaks. The bright, citrusy notes of the carrot soufflé complement the smoky richness of the salmon and the charred flavors of the cabbage, creating a well-rounded, satisfying experience.
What Makes This Recipe Special?
- This soufflé has become a go-to for balancing a meal, offering a lighter, health-conscious option without skimping on flavor. Plus, it tastes good!
- I’ve been perfecting this soufflé for years, and it never fails to impress at any dinner table. The contrast of soft, airy carrots with a slight crispy edge feels like a taste of comfort with a dash of elegance.
- This dish fits seamlessly into my busy lifestyle—it’s easy to prepare and can be made ahead of time, allowing me to enjoy my guests’ company without sacrificing flavor.
- I’ve experimented with adding a pinch of nutmeg or cinnamon, giving the soufflé a cozy, unexpected warmth that adds a little twist each time.
Carrot Soufflé Recipe
Equipment
- Large pot
- Potato masher or food processor
- Strainer or colander
- 2-quart casserole dish
- Oven
- Sifter
- Whisk or electric mixer
- Mixing bowl
Ingredients
- 1 lbs carrots, coarsely chopped
- ¾ cup white sugar
- 3 tbsp all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup butter
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
- Boil a large pot of salted water and cook the carrots until tender, about 15 to 20 minutes.
- Drain well, then mash until smooth.
- Stir in butter, vanilla extract, and eggs, mixing thoroughly.
- In a separate bowl, sift together flour, baking powder, salt, and sugar before gradually incorporating them into the carrot mixture until smooth.
- Pour the mixture into the prepared casserole dish and bake for 45 minutes, until set and slightly golden.
Notes
- Use a food processor instead of mashing for an ultra-smooth texture.
- Room temperature eggs blend more evenly into the batter, preventing curdling.
| Nutrition | Value |
| Calories | 311kcal |
| Carbohydrates | 35g |
| Fibre | 2g |
| Fat | 18g |
| Protein | 4g |
| Cholesterol | 134g |
