Carrot Soufflé
This easy blend-and-bake Carrot Soufflé recipe is the perfect dessert for your Easter table with a light, airy, custard-like texture and sweetly spiced carrot flavor!
Servings: 6 servings
Ingredients
- 1 ½ lb carrots peeled and cut into chunks
- salt to taste
- ½ cup melted butter plus extra for the dish
- 2 tsp vanilla
- ½ tsp cinnamon
- 1 cup sugar
- 4 eggs
- ¼ cup flour
- 2 tsp baking powder
Instructions
- Cook the carrots in a pot of boiling, salted water until tender. This should take about 20 minutes.
- Preheat the oven to 350F and butter a large baking dish.
- Drain the carrots and return them to the pan along with the melted butter, vanilla and cinnamon. Using a hand blender, blitz the carrots into a smooth puree. Alternatively, do this in a food processor.
- Add the sugar and blitz again, followed by the eggs, one by one. Then, finally blend in the flour and baking powder.
- Scrape into the prepared dish and smooth the top with a rubber spatula. Bake for 35-40 minutes until the soufflé golden, puffed and set in the middle.
Notes
- Adapt for the seasons! This recipe will also work with pureed squash or sweet potato in the fall.
- Use frozen carrots if you don't have fresh. These will also work in this, just adapt the cooking time accordingly!
- Use organic carrots. These tend to have a much more pronounced 'carrot' flavor so will make a better soufflé if you can find and afford them.
Nutrition
Calories: 377kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 440mg | Potassium: 420mg | Fiber: 3g | Sugar: 39g | Vitamin A: 19780IU | Vitamin C: 7mg | Calcium: 141mg | Iron: 1mg
