User's avatarKatie Osga

Carrot Souffle

Ridiculously good side dish, that tastes more like a dessert. Kids love it too! We make it for all of the holidays. Here is a pic of our Pandemic Easter 2020 (apparently that does not require basic etiquette like showers or shirts at the dinner table, my apologies) The carrot souffle is the orange dish in between John & Teagan. This dish was made for our Bridal Shower by a friend & the recipe has been put to great use ever since. It's been passed on to many in our family!

Time1hr & 15 mins
Yield6 servings
Recipe of Carrot Souffle by Katie Osga

Ingredients

  • 2 lbs of baby carrots
  • 1/2 cup of butter melted
  • 1 tsp of vanilla extract (add a little extra!)
  • 1/4 tsp of cinnamon
  • 4 eggs
  • 1/4 cup of all purpose flour
  • 1 1/4 tsp of baking powder
  • 3/4 tsp of  salt
  • 3/4 cup of  granulated sugar
  • cooking spray
  • powdered sugar for garnish optional

Steps

  1. Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
  2. Bring a pot of lightly salted water to a boil. Add the carrots, and cook for 15-18 minutes or until carrots are very tender.
  3. Drain the carrots and place them in the bowl of a food processor. Add the butter, vanilla extract, cinnamon and eggs. Process until smooth.
  4. Add the flour, baking powder, salt and sugar to the food processor. Pulse until just combined.
  5. Pour the carrot mixture into the prepared dish. Bake for 40-45 minutes or until golden brown and set. Let stand for 5 minutes, then serve. Garnish with powdered sugar if desired.