Easy Southern Carrot Soufflé
Rich and creamy Carrot Souffle is full of warm spices, stunning color and is the perfect side dish for Easter, Thanksgiving and Sunday dinners instead of traditional sweet potato casserole.
Print
Pin
Servings: 6 servings
Calories: 455kcal
Equipment
- food processor or blender
Ingredients
- 2 pounds whole carrots
- 1 cup evaporated milk (substitution with other milk products not recommended)
- ¾ cup white granulated sugar
- ¼ cup packed light brown sugar
- 4 large eggs
- 1 stick butter melted
- ¼ cup all purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Optional Garnish
- powdered sugar
- orange zest
Instructions
- Preheat oven to 350° Fahrenheit. Grease an 8x8 or 2 quart casserole dish.
- Peel carrots and slice into ½ inch slices. Boil in lightly salted water until soft (about 20 minutes). Drain well.
- Place warm carrots and rest of ingredients into a food processor or blender. Blend until smooth and creamy.
- Pour your carrot puree into prepared 2-quart casserole dish. Bake in preheated oven for 40-45 min. Souffle is done when it is golden brown and has only a very slight jiggle in the center.
- Top with powdered sugar and orange zest and serve immediately.
Notes
Depending on size, 2 pounds of carrots = about 20-23 carrots, but it's always best to weigh them.
A 32 ounce bag of whole carrots at your grocery store = about 1 ¾ pounds of carrots. This recipe works with the 32 ounce bag.
Nutrition
Calories: 455kcal | Carbohydrates: 57g | Protein: 9g | Fat: 22g | Sodium: 655mg | Sugar: 46g