Best Carrot Soufflé With Pecan Topping Recipes

Sweet Carrot Souffle image

Provided by Food.com

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11

1 3/4 lbs carrots, with tops (weight of carrots minus the greens)
6 tablespoons butter, softened
3/4 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
1/2 cup grated carrot
1/2 cup chopped pecans
3/4 cup light brown sugar

Steps:

Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly.
Preheat oven to 350°F. Line a 9" x 13" baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray.
In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil.
[Alternatively, bake soufflé in a greased 2-quart casserole.].
Pecan Topping:.
In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture.
Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean.
Remove from oven and unmold soufflé onto serving platter. Insert reserved carrot tops in to the top of the carrot shape.
Serve warm.

Nutrition Facts : Calories 299.9, Fat 12.5, SaturatedFat 5.2, Cholesterol 74.1, Sodium 317, Carbohydrate 45.2, Fiber 3.1, Sugar 35.4, Protein 3.9

Piccadilly's Sweet Carrot Souffle image

Provided by Gingerbee

Categories Vegetable

Time 1h20m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 15

1/2 cup corn flakes, crushed
1/2 cup pecans, chopped
3 tablespoons brown sugar
2 teaspoons butter, room temperature
3 lbs peeled carrots
1 1/2 cups sugar
1 tablespoon baking powder
1 tablespoon vanilla
1/4 cup flour
6 eggs
1/2 lb margarine, 2 sticks
1 dash nutmeg (optional)
1 dash cinnamon (optional)
salt (optional) or pepper (optional)
powdered sugar

Steps:

Preheat oven to 350°F Use a 9x13-inch pan.
For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
Whip with electric mixer or food processor until smooth.
Add flour and mix well.
Add eggs to mixture one at a time, blending well.
Add softened margarine to mixture and blend well.
Pour mixture into greased baking dish about half full as the soufflé will rise.
Sprinkle on topping.
Bake about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.