Carrot Souffle is both savory and sweet, made with carrots, white and brown sugar, and perfectly seasoned with cinnamon and nutmeg. This is very similar to the carrot souffle at Piccadilly Cafeterias and would make a unique and decadent main course or side dish for Easter dinner.

Fresh carrots: Peeled and sliced thin. Baby carrots work great for this. Butter: Melted and at room temperature. Vanilla: Pure vanilla extract. Spices: Nutmeg and cinnamon. Eggs: Separated. Flour: We used all-purpose flour, but you can use your choice. Baking powder Granulated sugar Brown sugar Cooking spray Powdered sugar: To sprinkle on top.

Bring a large pot of water to boil. Then, add the carrots and cook them until they are tender, for 15 to 18 minutes. After draining the carrots, put them in a food processor and add the eggs, cinnamon, vanilla, and butter. Mix until the carrot mixture is smooth.

Next, add the eggs, flour, baking powder, white sugar and brown sugar to the mixture. Process until smooth.

After that, pour your carrot mixture into the prepared baking dish and bake for 40 to 45 minutes in the preheated oven. The top will be golden brown and set when it is done. After you remove it from the oven, let it stand for five minutes on a wire rack before serving. Dust it with powdered sugar.

Dan Williams

My greatest tip for a light and fluffy souffle is to separate the egg whites from the yolks and beat them separately. After that, fold the whites into the batter, this will result in great texture.



8 servings


Side dish


60 minutes