Carrot Souffle with Brown Sugar

Carrot Souffle with Brown Sugar

Deanna 0

"Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit!"


1 h 30 m {{adjustedServings}} servings 240 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
  3. Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
  4. Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
  5. Bake, uncovered, in the preheated oven for 1 hour, or until firm.
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  1. 29 Ratings


I made this for the 1st time for a pot luck lunch and it was a big hit. I used a blender, instead of a food processor, with excellent results.

This recipe was easy, fast and tasted great. My son who does not eat carrots loved it!! I am a vegetarian and I LOVED it :-) We all know that Carrots' antioxidant compounds help protect against ...

After going to a restaurant serving carrot souffle in Lakeland, Florida, I found this receipe and decided to give it a try. Gave some to our neighbor who went with us and we all agreed that it ...