Carrot Souffle106 Reviews
- Prep: 5 min
- Cook: 1 hr
- Ready In: 1 hr 5 min
“An excellent side dish, or have it for brunch.” - by LOUETTA
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Amount Per Serving (6 total)
- 309 cal
- 17.6 g
- 34.8 g
Based on a 2,000 calorie diet
Reviews (106)Rate This Recipe
"This looks very nice after you bake it. It really looked beautiful. However, it was VERY sweet. Next time I will use 1/3 of the amount of sugar it calls for- if any. I suggest you add sugar little by ..." See morelittle until it is just sweet enough for you, then bake."
Aspiring Chef Rita
"I would rate this even higher!!! I have never made a more beautiful and perfect souffle although I must admit I used some of my own instincts since the cooking instructions were not very clear. I did..." See more use a 1/8 cup less sugar as others suggested. When I mashed the carrots they were still lumpy so at the very end, before pouring the carrots into the casserole dish, I put it all in the blender and blended it until smooth. I think that made all the difference in the world. It rose beautifully and did not fall. Can't wait to have company to show this dish off. Thanks submitter!"
"Really, truly fantastic! I cut the sugar down to 1/2 cup, pureed the carrot mixture in the food processor and sprinkled a small am't of cinnamon and nutmeg over the top when it came out of the oven. ..." See more It came out fabulously well--light and airy, yet buttery sweet and delicious. I served it with coconut crusted chicken and the meal was superb."
Holiday Carrot Souffle
Just swipe to see more like this.