Carrot Soufflé Recipe

Introduction

This carrot soufflé is a light and fluffy side dish that beautifully highlights the natural sweetness of carrots. It’s easy to prepare and perfect for adding a touch of elegance to any meal.

Ingredients

• 2 cups cooked carrots (mashed or pureed)
• 1/4 cup unsalted butter (melted)
• 1/4 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 3 large eggs (separated)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a soufflé dish or a 2-quart baking dish.
2. Step 2: In a large bowl, combine the mashed carrots, melted butter, granulated sugar, brown sugar, egg yolks, vanilla extract, baking powder, cinnamon (if using), and salt. Mix until smooth and well combined.
3. Step 3: In a separate bowl, beat the egg whites until stiff peaks form.
4. Step 4: Gently fold the beaten egg whites into the carrot mixture until just combined. Be careful not to deflate the egg whites.
5. Step 5: Pour the mixture into the prepared dish. Bake for 30-35 minutes, or until puffed and lightly golden on top.
6. Step 6: Allow the soufflé to cool for a few minutes before serving. Serve warm as a side dish.

Tips & Variations

• For a richer flavor, add a pinch of nutmeg or swap the cinnamon with allspice.
• If you prefer a smoother texture, puree the carrots thoroughly before mixing.
• Use fresh cooked carrots for the best natural sweetness and texture.

Storage

Store any leftover soufflé in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a low oven (about 300°F/150°C) until heated through to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the carrot soufflé in advance?

You can prepare the mixture up to folding in the egg whites and refrigerate it for a few hours. Add the beaten egg whites and bake just before serving for best results.

What can I serve with carrot soufflé?

Carrot soufflé pairs well with roasted meats, grilled fish, or as part of a holiday meal alongside other vegetable sides.

Carrot Soufflé Recipe

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★★★★★

4.6 from 67 reviews

• Author: Matteo
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Carrot Soufflé is a light, fluffy side dish that perfectly blends the natural sweetness of cooked carrots with a delicate, airy texture. Baked to golden perfection, it’s ideal for holiday meals or cozy family dinners, offering a delightful twist on a classic vegetable casserole.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked carrots (mashed or pureed)
• 1/4 cup unsalted butter (melted)
• 1/4 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 3 large eggs (separated)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a soufflé dish or a 2-quart baking dish thoroughly to prevent sticking.
2. Prepare the Carrot Mixture: In a large bowl, combine the mashed or pureed cooked carrots with melted butter, granulated sugar, brown sugar, egg yolks, vanilla extract, baking powder, cinnamon if using, and salt. Mix well until the mixture is smooth and all ingredients are well incorporated.
3. Beat Egg Whites: In a separate, clean bowl, beat the egg whites until stiff peaks form. This means when you lift the beaters, the egg whites hold firm peaks that do not collapse.
4. Combine Mixtures: Gently fold the beaten egg whites into the carrot mixture. Use a spatula and fold carefully to keep the mixture airy and not deflate the egg whites.
5. Bake the Soufflé: Pour the combined mixture into the prepared dish. Place it in the preheated oven and bake for 30-35 minutes or until the soufflé has puffed up and the top is lightly golden.
6. Serve: Let the soufflé cool for a few minutes after baking. Serve warm as a delightful side dish to complement your meal.

Notes

• For best results, ensure egg whites are beaten to stiff peaks to achieve the light texture of the soufflé.
• You can substitute brown sugar with all granulated sugar if preferred, though brown sugar adds a deeper flavor.
• The optional cinnamon adds a warm, subtle spice but can be omitted if desired.
• Serve immediately after baking for the best puffiness, as soufflés tend to deflate as they cool.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: Carrot Soufflé, vegetable side dish, baked soufflé, carrot casserole, holiday side dish