Carrot Soufflé Recipe
Carrot soufflé is a light, sweet, and fluffy dish made with tender mashed carrots, butter, eggs, and a touch of vanilla. With its delicate texture and subtle sweetness, this soufflé pairs beautifully with savory dishes or stands alone as a comforting side or dessert.
Equipment
- Large pot
- Potato masher or food processor
- Strainer or colander
- 2-quart casserole dish
- Oven
- Sifter
- Whisk or electric mixer
- Mixing bowl
Ingredients
- 1 lbs carrots, coarsely chopped
- ¾ cup white sugar
- 3 tbsp all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup butter
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
- Boil a large pot of salted water and cook the carrots until tender, about 15 to 20 minutes.
- Drain well, then mash until smooth.
- Stir in butter, vanilla extract, and eggs, mixing thoroughly.
- In a separate bowl, sift together flour, baking powder, salt, and sugar before gradually incorporating them into the carrot mixture until smooth.
- Pour the mixture into the prepared casserole dish and bake for 45 minutes, until set and slightly golden.
Notes
- Use a food processor instead of mashing for an ultra-smooth texture.
- Room temperature eggs blend more evenly into the batter, preventing curdling.