Carrot Souffle
280kcal
Ingredients
- 1 pound carrots peeled and chopped into 1-inch pieces
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 3 large eggs at room temperature
- 1/2 cup unsalted butter melted and slightly cooled
- 2 tsp pure vanilla extract
- Powdered sugar for dusting
Method
- Preheat your oven to 350°F (175°C) and generously grease a 2-quart soufflé dish or an 8x8-inch baking dish with butter.
- Place the chopped carrots in a large pot, cover with water, and bring to a boil. Cook for 20-25 minutes until the carrots are very tender and can be easily pierced with a fork. Drain the carrots thoroughly in a colander.
- Transfer the drained carrots to a food processor and process for 1-2 minutes until they form a completely smooth, lump-free puree. Let the puree cool for 5 minutes.
- Add the granulated sugar, flour, baking powder, cinnamon, salt, eggs, melted butter, and vanilla extract to the food processor with the carrot puree. Process for another 1-2 minutes, pausing to scrape down the sides, until the batter is completely smooth and well combined.
- Pour the batter into the prepared dish and bake for 45-55 minutes. The soufflé is done when the top is deep golden brown and the center is set with only a slight jiggle.
- Let the soufflé rest for 10 minutes before serving. Dust the top lightly with powdered sugar just before serving.
Nutrition
Calories280kcalCarbohydrates32gProtein4gFat15gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol125mgSodium180mgPotassium180mgFiber2gSugar26gVitamin A150IUVitamin C3mgCalcium60mgIron0.8mg
Notes
Let the soufflé rest for 10 minutes before serving. Dust the top lightly with powdered sugar just before serving.