Carrot Souffle
Indulge in the delightful flavors of Carrot Souffle, a light and fluffy casserole made with mashed carrots and a blend of seasonal spices. This versatile side dish is perfect for any occasion, from casual dinners to holiday feasts.
Equipment
- Food processor
- 9-inch square baking dish or a 9-10 inch tart dish
- Rubber spatula
Ingredients
- 2 pounds carrots peeled and cut into chunks
- 1/2 cup butter
- 1/2 cup granulated sugar
- 4 large eggs
- 5 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- Optional Garnish: powdered sugar
Instructions
- 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 powder, 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 powdered sugar if desired. Enjoy!
Notes
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