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Carrot Souffle

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Kat Driscoll totally blew me away with her recipe for carrot souffle. Whether you make one for the crowd or individual ramekins for everyone, they're light, sweet, bright in color and something that the youngest to the oldest in your family will enjoy.

Hopefully Kat will be emailing me tons of recipes she's come up with using her new Zojurushi Rice Cooker!

Carrot Souffle  (Makes 6- 4 oz ramekins or 1 8Ã�8 dish)

  • Prep Time: 5 mins,
  • Cook Time: 1 hrs,
  • Rating:
    Rate this recipe
Kat Driscoll totally blew me away with her recipe for carrot souffle. Whether you make one for the crowd or individual ramekins for everyone, they're light, sweet, bright in color and something that the youngest to the oldest in your family will...

Ingredients

  • 1 pound or 1 bag baby carrots
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 1/4 cup white sugar
  • 3 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Preparation

  1. 1. Place carrots in a steamer pot and steam for 5 minutes or until fork tender then remove and cool.
  2. 2. Preheat oven to 300 F.
  3. 3. Place all ingredients in a blender and blend till smooth.
  4. 4. Pour batter into greased ramekins about 2/3 up or an 8×8 glass baking dish.
  5. 5. Place ramekins or baking dish into a water bath with the water half way up the ramekin or dish.
  6. 6. Bake for 1 hour. (You can test the center with a toothpick to see if it comes out clean)
  7. 7. Cool, flip over the ramekins to remove the soufflé or cut into bars from the baking dish.
  8. 8. Serve.
Carrot Souffle

Nutrition Information

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Comments






  1. Michelle

    January 1, 2014 at 4:42 pm

    Anyone try this with a bit less sugar?

  2. Shawnee Chisam

    October 3, 2013 at 6:08 pm

    Would this work with honey instead of sugar?

  3. Pingback: Dessert For Dinner? Hell Yes. « cooking for the carnivore

  4. Jennifer

    November 8, 2011 at 12:27 pm

    If I were using just regular carrots, what measurement should I use? I don’t have a scale, so if I sliced regular carrots– a few cups?

  5. Rachel

    August 15, 2011 at 9:40 pm

    This was delicious!

    Will it last in the fridge? I made it for my husband and I, but there are a bunch of leftovers. Not sure if it will hold up as a leftover?

  6. BrittanyBarrett

    May 18, 2011 at 4:32 pm

    How do you make a water bath?

  7. cengland

    April 11, 2011 at 8:57 pm

    can you use agave sweetener instead of sugar?

  8. momma2boys

    March 31, 2011 at 3:54 pm

    so so good. oh my goodness can’t wait to serve this to the family for dinner. it definitely t!astes like a dessert. yummy

  9. Laurie

    February 23, 2011 at 8:39 pm

    I thought this sounded really good but wanted to reduce the butter as I am still trying to lose the baby weight. I used 2 Tbsp butter instead of 8 and then added 3/4 cup of pumpkin. This tasted just like pumpkin pie! So good! My husband even loved it – and he is extremely picky. My 14 month loved it, but I knew he would as he loves carrots, pumpkin, etc. Thanks for the recipe!

  10. Elita @ Blacktating

    January 27, 2011 at 6:22 pm

    This was RIDICULOUSLY good. I used salted butter and I think the extra saltiness was a nice touch. Will try with squash as suggested by other commenters.

    • Diana

      February 5, 2014 at 3:43 am

      July 5, 2009 11:26 AM by Emily Goodman This looks divine! Even thugoh I’ve not enjoyed a plum fresh from the fridge, I just may have to make these- my family will sure enjoy it!My favorite cookie is a snickerdoodle. But not just any- I have a recipe from my grandmother when she taught me how to cook many years ago, and they are sooo delicious. I undercook them just enough that they melt in your mouth even days after they’ve been made. I could eat a batch by myself, and they take will power not to- but better yet is when they are frozen. Mmmmm. :) Each cookie reminds me of the times I learned from my grandma– delicious and nostalgic, what could better?

  11. Trista

    January 25, 2011 at 10:34 pm

    Fantastic! A winner in our house!

  12. australia

    January 25, 2011 at 6:11 am

    i live in australia where you can not get baby carrots. will it taste good with regular carrots too?

    • catherine

      January 27, 2011 at 12:01 pm

      Yes :)

  13. BuddingCook

    January 23, 2011 at 12:45 am

    Made this it was very good! We eat it cold.

  14. Steph

    January 4, 2011 at 1:35 pm

    I love the sound of this recipe. I dont mean to sound stupid, but what does a water bath mean? Do I put water on top of the ingredients. Again, sorry I am just not clear on this.

    • catherine

      January 4, 2011 at 3:24 pm

      A water bath is when you put the ramekins in a bigger size baking dish filled with water half way up the outside of the ramekin. The water is in the bigger baking dish. This allows the souffle to cook evenly and not allow any burning or overcooking.

  15. Amanda Cowan

    December 25, 2010 at 11:44 pm

    I bet you could just reduce the amount of sugar in general.. I can’t wait to try this! Any idea of a way to cut back on the fat from the butter though, that wouldn’t compromise the flavor/texture too much?

  16. shauna

    December 23, 2010 at 8:45 pm

    Can you substitute honey for sugar and what would the measurement be? 1/4 cup of sugar is more than I want to give my toddler. Do you think using butternut squash would lessen the need for a sweetner?

    • Monique

      January 2, 2011 at 9:25 pm

      This recipe makes 6 servings so your toddler will only get 1/24 of a cup of sugar, not 1/4 of a cup. I’m definitely going to try this because my toddler is pretty picky with veggies too!

    • Sarah

      December 23, 2010 at 11:00 pm

      If you want to use squash and are worried about the sugar, you might want to check out the “Butternut Squash Kugel” recipe that someone posted in the comments section when this contest was originally posted. It’s similar to this recipe, but uses whole wheat flour and maple syrup instead of sugar (it also doesn’t require a water bath, so I don’t know if it’s quite as light in texture or not, but it’s really good).

      This recipe also sounds great and I can’t wait to give it a try!

  17. Kat

    December 23, 2010 at 8:30 pm

    So exciting! Thanks, Catherine!

    Merry Christmas!

  18. Joanne

    December 23, 2010 at 5:34 pm

    Does it have to be a glass 8×8 pan or can you use the metal one as well?

    • catherine

      December 23, 2010 at 7:22 pm

      you can do either :)

  19. Elisheva

    December 23, 2010 at 3:56 pm

    I do this with butternut squash all the time. I buy the pre-cooked mashed frozen squash, so it saves the step of having to steam it. I dont bake it in a water bath either and it turns out delicious.

  20. Jen

    December 23, 2010 at 2:03 pm

    If you use one 8 x8 dish to cook with, do you still need to bake it in a water bath?

    • filaree way

      December 23, 2010 at 3:03 pm

      my guess is yes. Anything souffle-like needs to be cooked in a water bath. I even do it with no crust pumpkin pies that are more custardy than the originals.

      • catherine

        December 23, 2010 at 4:39 pm

        Yes, whether you do it in ramekins or an 8 x 8 inch pan you need to do it in a water bath.

  21. melissa

    December 23, 2010 at 10:05 am

    awesome. tried it for the first time this year for thanksgiving and we called it carrot candy!!! my almost 3 year old who can be real tough with vegetables even loved it!!!

  22. Valerie

    December 23, 2010 at 6:39 am

    So, this comes out more like a dessert? Or a side dish?

    • catherine

      December 23, 2010 at 4:38 pm

      It could be served as a side dishes or as a dessert. It’s sweet, but not too sweet!

  23. Sophie

    December 23, 2010 at 4:18 am

    carrot kugel! you can do this with butternut squash also.