Fancy-Schmancy Carrot Souffle

"Sweet, creamy, and majorly delicious. My favorite carrot souffle recipe."
 
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photo by mailbelle photo by mailbelle
photo by mailbelle
Ready In:
2hrs 10mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
  • Add carrots, butter, and the rest of the ingredients to a food processor.
  • Process until mixture is smooth.
  • Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
  • Bake at 350 degrees for 1 hour and 10 minutes or until set.

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Reviews

  1. Thanks for sharing. I had lost my recipe and was very pleased to find you had posted it. It is a great recipe.
     
  2. lOVE THIS RECIPE. I substituted almond flour for wheat and pumpkin pie spice for cinnamon. It came out great. Made it for Thanksgiving and it was such a hit that my family asked me to make it for Christmas too.
     
  3. Another gem ratherbe!! I had been using a souffle recipe from allrecipes.com for a while and decided to try a new one-- so glad I did!!! I used two cans of carrots (trying to use up an accidental purchase) and did 1/2 brown sugar, 1/2 white sugar, and lastly I used margarine instead of butter.... no major compromises to the original recipe! AWESOME! Thanks so much for yet another winner!
     
  4. This is why I joined food.com! I had a bag of carrots in the fridge for about 3 weeks, and said to myself there has got to be something to make with these!!! And found this recipe and said why not!!!My mother in law was here and in the 3 weeks she has been here I have made it 5 times!!!!! OMG unbelievable, she has been singing my praise ever since. Thank you sooo much for sharing your recipe.
     
  5. I'm torn about how to rate this recipe!! As a side dish it gets 3 stars from me. It is way too sweet (and I only used one cup of sugar) but as a dessert... 5 stars! It was soooo yummy! I served this to company with a baked ham and scalloped potatoes and I was a bit embarrassed. Everyone enjoyed it, but there were comments that it should have been our dessert. I will try it again with a lot less sugar... or just make it for dessert :)
     
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Tweaks

  1. lOVE THIS RECIPE. I substituted almond flour for wheat and pumpkin pie spice for cinnamon. It came out great. Made it for Thanksgiving and it was such a hit that my family asked me to make it for Christmas too.
     
  2. Another gem ratherbe!! I had been using a souffle recipe from allrecipes.com for a while and decided to try a new one-- so glad I did!!! I used two cans of carrots (trying to use up an accidental purchase) and did 1/2 brown sugar, 1/2 white sugar, and lastly I used margarine instead of butter.... no major compromises to the original recipe! AWESOME! Thanks so much for yet another winner!
     

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