Carrot souffle has been served at our dinner table every holiday for as long as I can remember. It’s sweet, smooth, creamy, and incredibly easy to make.
Carrot soufflé is similar to a sweet potato casserole, but it’s creamier and smoother. And, while it’s called a “soufflé,” there’s no having to be afraid that it won’t rise. You basically put everything in the blender, pour into a baking dish, and bake!
I always make a double batch since because everyone always goes back for seconds! If you’ve been looking for a new recipe to add to your dinner table this holiday, I am happy to say that your search is over.
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Carrot Souffle
- Prep Time:10 minutes
- Cook Time:1 hour 12 minutes
- Total Time:1 hour 22 minutes
- 1pound carrots,cut into 1inch pieces
- 3/4 cupmaple syrup (or honey)
- 2 tablespoonsorganic whole cane sugar or sucanat
- 1 teaspoonvanilla extract
- 1 teaspoonbaking powder
- 1 tablespoonarrowroot flour (or 2 tablespoonssprouted whole wheat flour)
- 1stick unsalted butter,melted and cooled for 5minutes
- 2large eggs
- 1/2 teaspoonground cinnamon
Instructions
- Place the carrots in a medium saucepan and cover with water. Bring to a simmer and cook until tender. Drain the carrots in a colander. Place the hot carrots and remaining ingredients into a food processor or blender and blend until smooth. Pour into a 1 1/2 qt. baking dish. Bake at 350 degrees for 1 hr. until golden around the edges.
- *This recipes freezes beautifully. Freeze the souffle before baking and make sure to let it completely thaw before baking.
