Description
This Carrot Soufflé is a light, fluffy, and slightly sweet dish made with pureed carrots, eggs, and a hint of warm spices. Perfect as a side dish for holiday dinners or a unique dessert alternative, this soufflé has a smooth, creamy texture and a delicate balance of flavors.
Ingredients
Units
Scale
- 1 lb (450g) carrots, peeled and chopped
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup milk (optional, for extra creaminess)
- Powdered sugar (for dusting, optional)
Instructions
-
Preheat Oven:
- Preheat oven to 175°C (350°F).
- Grease a baking dish or individual ramekins.
-
Cook the Carrots:
- Boil or steam the chopped carrots until very tender (about 15 minutes).
- Drain well and let them cool slightly.
-
Blend the Ingredients:
- In a food processor or blender, puree the cooked carrots until smooth.
- Add melted butter, eggs, sugar, flour, baking powder, vanilla extract, salt, cinnamon, nutmeg, and milk (if using).
- Blend until fully combined and fluffy.
-
Bake the Soufflé:
- Pour the mixture into the greased baking dish.
- Bake for 40-45 minutes, or until the soufflé is puffed up and golden brown.
-
Serve:
- Dust with powdered sugar before serving (optional).
- Enjoy warm as a side dish or light dessert.
Notes
- For a healthier version, reduce the sugar or replace it with honey.
- You can make this soufflé dairy-free by using plant-based butter and milk.
- Serve with whipped cream or a drizzle of maple syrup for extra indulgence.
Nutrition
- Serving Size: 1 portion
- Calories: ~220 kcal
- Sugar: 16g
- Sodium: 16g
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg