Easy Carrot Soufflé Recipe
Servings: 10 Servings
Ingredients
- 3 pounds carrots peeled and cut into 1-inch pieces
- 6 large eggs room temperature
- ¾ cup unsalted butter softened (12 tablespoons)
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F, and grease a baking dish. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook the carrots for 15 to 18 minutes or until they’re very soft. Drain, and place them into the food processor.3 pounds carrots
- Add the eggs, butter, and vanilla. Pulse until completely smooth. Pour in the sugar, baking powder, flour, and cinnamon. Continue to pulse just until mixed.6 large eggs, ¾ cup unsalted butter, 2 teaspoons vanilla extract, 1 cup granulated sugar, 1 teaspoon baking powder, ¼ cup all-purpose flour, ¼ teaspoon ground cinnamon
- Transfer the mixture to the prepared baking dish, and bake for 60 to 70 minutes until the top is set and golden brown. Allow to cool for 5 to 10 minutes before serving.
- Dust with powdered sugar prior to serving if desired.
Notes
- The serving size is 1 cup of soufflé. Actual calories will vary.
- Leftovers can be stored in the fridge for up to 3-days.
- Make sure you use room temperature eggs so they don't scramble when you make the filling.
- I use a large capacity food processor to make the soufflé. If you don't have a large enough food processor, separate the ingredients into two separate batches, pulse, and stir them together in a bowl before baking.
- You'll need a 2 to 2 ½ quart baking dish that's very well greased.
Nutrition Facts
Easy Carrot Soufflé Recipe
Serving Size
1 cup
Amount per Serving
Calories
307
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
135
mg
45
%
Sodium
242
mg
10
%
Potassium
522
mg
15
%
Carbohydrates
36
g
12
%
Fiber
4
g
16
%
Sugar
27
g
30
%
Protein
5
g
10
%
Vitamin A
23301
IU
466
%
Vitamin C
8
mg
10
%
Calcium
82
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
