Description
A comforting and airy carrot soufflé that blends sweetness and warm spices, perfect for family gatherings and special occasions.
Ingredients
Scale
- 1 ½ pounds carrots, peeled and chopped
- ½ cup unsalted butter, melted
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 2-quart baking dish or individual ramekins.
- In a large pot, boil the peeled and chopped carrots for 15-20 minutes until very tender.
- Drain the carrots and blend until smooth in a food processor.
- Add melted butter, eggs, and vanilla extract to the carrot puree and blend until combined.
- Add brown sugar, granulated sugar, flour, baking powder, cinnamon, and salt; blend until uniform.
- Pour the mixture into the prepared dish and bake for 45-50 minutes for the larger dish or 30-35 minutes for ramekins.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. You can customize the recipe by adding nuts or using different spices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 120mg