You’ve heard of carrot cake; now make way for its fluffy, scrumptious cousin.
What’s the fanciest and most flavorful way to cook a lot of carrots into a culinary masterpiece? Carrot soufflé, of course!
This dazzling little dish might seem strange at first, but I promise you: it’s worth a try. With a warm spice reminiscent of pumpkin pie, this sweet treat is out-of-this-world delicious.
If your family member or friend favors carrot cake, you might want to introduce them to this unique recipe for the next birthday celebration or family gathering. It’s got all the staple baking ingredients, with a simple twist: golden carrots blended to perfection to create a fall-friendly, fluffy dish.
We tend to think that making soufflés is complicated, but most of the challenge comes from waiting patiently while it bakes. The rest is pretty simple. Cook the carrots to perfection, blend with other ingredients, pour into a soufflé dish, and voilà! Now you can sit back, relax, and watch your soufflé rise like the sun.
Is Carrot Soufflé Healthy?
I won’t lie: this is a classic-style soufflé, all except for the carrots. So while carrots are indeed nutritious, the other ingredients could very well be considered “empty calories” for some. That being said, with high-quality organic ingredients, it is still one of the more wholesome desserts or sweet sides you could make. Plus, there are a few ways you can tweak this recipe for a more health-conscious approach.
For example, you can make it gluten-free by using a trusty one-to-one gluten-free blend instead of regular all-purpose flour. I also like to use maple sugar or coconut sugar instead of white and brown sugar because it’s usually less processed. Keep in mind, all of these might change the texture of the final result; so do some research, get ready to experiment, and see what works best for you.
The Most Superior Soufflé Practices
In my experience, making soufflés can be a little tricky, but here’s a few tips that can make the process go by like a breeze.
First, let your eggs sit out until they reach room temperature (a couple hours should do). Next, when mixing your eggs into the batter, do not over-fold. It’s far better to under-fold them, even if there are visible streaks of egg. One of the most common mistakes new bakers can make is beating too much air out of the soufflé, which prevents it from rising.
Finally, make sure you’re using a sturdy soufflé dish that doesn’t have any cracks or chips. Some chefs recommend baking it on the bottom rack of the oven, but I have done it in the middle and it works well.
FAQs & Tips
Carrot soufflé is best served fresh, so you can get that dreamy, cloud-like mouth-feel. That being said, if needed, you can store leftovers covered in the fridge for 2 to 3 days. To reheat, simply pop in the oven (in its original dish) at 350°F for 10 to 15 minutes. Over time, it will get soggy and not as fluffy, so the sooner you eat it the better! Do not freeze.
To prep the carrots properly and ensure the best texture of the final product, peel them (setting the peels aside for either compost or another recipe) and cut them into even pieces. Once they’re cooked, use a food processor to blend them up thoroughly. Now you’ve got yourself the perfect carrot purée! I like to use carrot peels in salads, or toss them in seasoned oil and bake into carrot chips.
I mentioned this already, but it bears repeating: do not over-fold the eggs into the mixture. The less you mix the batter, the better. If you beat it to death, the soufflé will not rise, and will be flat and chewy instead of tall and puffy.
Serving Suggestions
I suggest bringing this dish to Thanksgiving dinner for a sweet side that will surprise your family. It goes great with classics like Turkey Breast, Cranberry Sauce, Scalloped Potatoes, and even Roasted Brussels Sprouts.
Or serve it for dessert with a Peach Milkshake and Pumpkin Pie.
Carrot Soufflé
Ingredients
- 1 pound carrots peeled and chopped
- 1/2 cup unsalted butter melted
- 3 large eggs
- 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- Powdered sugar for dusting
Instructions
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Preheat the oven to 350°F.
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Place chopped carrots in a medium pot, cover with water, and bring to a boil. Reduce heat and cook until carrots are very tender, about 20 minutes. Drain well and mash for easier blending.
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In a large mixing bowl, combine the remaining ingredients, except for the powdered sugar, and mix until smooth. Add the mashed carrots, then blend the mixture until smooth using an immersion blender (or use a food processor).
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Lightly grease a 2-quart baking dish, then pour the carrot mixture into it. Bake in the preheated oven for 45 to 50 minutes, or until the soufflé is set and beginning to brown. Sprinkle with a dusting of powdered sugar when serving.
Nutrition
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