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Carrot Souffle

Carrot Souffle

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Carol

Carol

A carrot souffle as good as your favorite restaurant makes!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
  3. While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
  4. Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
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Reviews

Sweet Dolly
353

Sweet Dolly

3/26/2005

With minor modifications, this is excellent. Only 1/2 cup sugar (1/4 cup brown, 1/4 cup white), a teaspoon of cinnamon and butter rather than margarine. The day before I'm going to serve I boil the carrots and puree them with the butter, sugar and vanilla, then refrigerate. Just before baking, I add the flour, baking powder & eggs (if you add the bp too far in advance, it won't rise as nicely).

sweetnell
123

sweetnell

12/29/2006

The new hit for the holiday table! When my grandmother was alive, she'd have me go pick up the carrot souffle at Picadilly Restaurant. Now living in Texas, that option doesn't exist so I found this recipe and tried it for Thanksgiving. It was DELICIOUS...just as good as the restaurant...and is now officially part of our holiday menu. By popular demand, I made it again for Christmas. Try it! Weight Watchers...try the Splenda Baking Mix of sugar and Splenda to bring the calories down.

Vanessa
76

Vanessa

10/10/2007

SO GOOD. GREAT, EASY AND DELICIOUS!!! I READ REVIEWS AND IT WAS HELPFUL TO MAKE IT EARLY IN THE MORNING KEEP IT IN THE REFRIGERATOR AND 1 HOUR BEFORE DINNER ADD FLOUR, BP AND EGGS THEN PUT IT ON THE OVEN!!

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