Best Holiday Carrot Souffle Recipes

CARROT SOUFFLE

Carrot Souffle image

An excellent side dish, or have it for brunch.

Provided by LOUETTA

Categories Side Dish Vegetables Carrots

Time 1h5m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

Steps:

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.
Bake for 45 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g

CARROT SOUFFLE

Carrot Souffle image

Lightly sweet, fluffy souffle casserole is made with mashed carrots and your favorite seasonal spices. It's a decadent side dish that's perfect for dinner parties and holiday celebrations!

Provided by Sommer Collier

Categories Holiday Side Dish

Time 1h25m

Number Of Ingredients 12

Ingredients

2 pounds carrots (peeled and cut into chunks)
½ cup butter
½ cup granulated sugar
4 large eggs
5 tablespoons all-purpose flour
2 teaspoons baking powder
1 ½ teaspoon salt
1 ½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
Optional Garnish: powdered sugar

Steps:

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish, or a 9-10 inch tart dish.
Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
Serve warm, sprinkled with powder sugar if desired.

Nutrition Facts : ServingSize 0.75 cup, Calories 249 kcal, Carbohydrate 28 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 112 mg, Sodium 648 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 5 g