EMERIL'S CARROT SOUFFLE

Emeril's Carrot Souffle image

Make and share this Emeril's Carrot Souffle recipe from Food.com.

Provided by Juenessa

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 17

Ingredients

1/2 tablespoon vegetable oil
3 lbs carrots, chopped
6 large eggs
2 cups packed light brown sugar
1/2 lb unsalted butter, at room temperature
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup fresh orange juice
1 tablespoon orange zest
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 pinch salt
1 cup packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
4 tablespoons unsalted butter, at room temperature

Steps:

Preheat the oven to 350 degrees F.
Grease a 9 by 13-inch casserole with the oil and set aside.
Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain.
Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
Depending on the size of your processor, you may need to so this in batches.
Spoon the mixture into the prepared casserole.
Combine the brown sugar, pecans, flour, and butter in a medium bowl.
Stir to blend.
Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.

Nutrition Facts : Calories 691.8, Fat 35.5, SaturatedFat 16.6, Cholesterol 189.6, Sodium 241.4, Carbohydrate 90.3, Fiber 5.4, Sugar 71, Protein 8

*** Explore more Emeril's Carrot Souffle Recipes »

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