Carrot Soufflé
Make this delicious carrot soufflé with sweet carrots, eggs, and warm spices. Perfectly fluffy dessert or side dish ready in under 90 minutes.
Equipment
- oven
- soufflé dish or 8x8-inch baking dish
- large pot
- colander
- food processor
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
- 1.5 pounds carrots, peeled and cut into 1-inch chunks
- 0.75 cup granulated sugar
- 0.5 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.33 cup whole milk, at room temperature
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 pinch salt
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 2-quart soufflé dish or an 8x8-inch baking dish with butter or non-stick spray.
- Place the peeled and chopped carrots in a large pot, cover with water, and bring to a boil. Cook for 20-25 minutes, or until the carrots are extremely tender and easily pierced with a fork. Drain the carrots thoroughly in a colander.
- Transfer the drained, hot carrots to a food processor and process until completely smooth, scraping down the sides as needed. You should have about 2 ½ cups of carrot purée.
- To the food processor, add the granulated sugar, flour, baking powder, vanilla extract, eggs, melted butter, milk, cinnamon, nutmeg, and salt. Process the mixture again for about 1 minute, or until all the ingredients are fully combined and the batter is silky smooth.
- Pour the batter into the prepared baking dish and bake on the middle rack for 45-55 minutes. The soufflé is done when the top is deep golden brown, the edges are set, and the center jiggles only slightly when the dish is gently shaken.
- Let the soufflé rest for 10-15 minutes before serving. It will deflate slightly as it cools. Dust the top lightly with powdered sugar just before serving.
Notes
Let the soufflé rest before serving; it will deflate slightly as it cools.