Carrot Souffle with Brown Sugar

Carrot Souffle with Brown Sugar

25 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Recipe by  Deanna

“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!”

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (25)

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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 cardiovascular disease and cancer and also promote good vision, especially night vision. I can't think of a tastier way to include carrots' in our diet!Thanks for sharing this recipe!



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 was better than the souffle served at the restaurant.

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Amount Per Serving (8 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 27.6 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 425 mg
  • 17%

Based on a 2,000 calorie diet



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Carrot Souffle


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Holiday Carrot Souffle