An excellent side dish, or have it for brunch.

Carrot Souffle

carrots,

margarine

vanilla extract

eggs

all-purpose flour

baking powder

salt

white sugar

Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a 2 quart casserole dish.


Bring a large pot of salted water to a boil.  Add carrots and cook until tender, 15 to 20 minutes.  Drain and mash.  Stir in margarine, vanilla extract and eggs; mix well.  Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth.  Transfer to prepared casserole dish.


This looks very nice after you bake it. It really looked beautiful. However, it was VERY sweet. Next time I will use 1/3 of the amount of sugar it calls for- if any. I suggest you add sugar little by little until it is just sweet enough for you, then bake.

I would rate this even higher!!!  I have never made a more beautiful and perfect souffle although I must admit I used some of my own instincts since the cooking instructions were not very clear. I did use a 1/8 cup less sugar as others suggested.  When I mashed the carrots they were still lumpy so at the very end, before pouring the carrots into the casserole dish, I put it all in the blender and blended it until smooth.  I think that made all the difference in the world.  It rose beautifully and did not fall. Can't wait to have company to show this dish off.  Thanks submitter!

Really, truly fantastic!  I cut the sugar down to 1/2 cup, pureed the carrot mixture in the food processor and sprinkled a small am't of cinnamon and nutmeg over the top when it came out of the oven.  It came out fabulously well--light and airy, yet buttery sweet and delicious.  I served it with coconut crusted chicken and the meal was superb.

This receipe can be made diet friendly by substituting the sugar with 1/4 Cup Splenda Sugar Blend for Baking, and the stick of butter with 1/2 cup of apple sauce.  It works great, and saves a lot of calories.

This might be one of the best things I have ever tasted.  Took others advice and used about 1/3 cup of white sugar and 1/3 cup of brown sugar, added 1 tsp. cinnamon and 1/4 tsp. of nutmeg.  Steamed the carrots and mixed everything in the blender.  Tastes like sweet potato or pumpkin pie filling - only brighter.  Thank you for sharing.

This was the 1st time I had made a souffle and it was perfect. I did what one reviewer suggested and blended everything in a food processor to smooth out the carrots but I did not reduce the sugar and it turned out just fine. I will make again!!!

I have my own recipe for Carrot Souffle which is similar except that i use small ammts of spices (cinn nutmeg or allspice). I also have used canned carrots or eggbeaters and 1/2 c. sugar and it always comes out beautifully!! It is a most requested recipe. (a processor is key)

Great recipe! This is a new favorite. I only use 1/2 cup of sugar and I also add a pinch of cinnamon and nutmeg. These are so yummy! Thanks for sharing!

WOW!  First souffle and it was a breeze.
I made it SAVORY by NOT adding vanilla and sugar. Instead I steamed the carrots with 1/2 a leek, and 2 garlic cloves.  When the cooked veggies were cool enough, I added everything (but the vanilla/sugar) AND 1 t black pepper and 1/2 C shredded Italian cheese into a food processor.  When fully blended and smooth, into the oven it went.  Cooked up nice and tasty!  I'll definitely be making this one again!

carrot souffle

Prep Time: 5 minutes

Cook Time: 1 hours

Total: 1 hours, 5 minutes

Servings: 6

Cost: $3.44 /serving

Author : LOUETTA

Ingredients

Instructions

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