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
Ingredients
- 1 lb or 1 Bag Baby Carrots
- 1/2 Cup unsalted butter, melted
- 3 eggs
- 1/4 Cup granulated sugar
- 3 tablespoon all purpose flour
- 1 Tsp baking powder
- 1 Tsp vanilla
- 1/4 teaspoon kosher salt
Instructions
- Place carrots in a steamer pot and steam for 5 minutes or until fork tender then remove and cool.
- Preheat oven to 300 F.
- Place all ingredients in a blender and blend till smooth.
- Pour batter into greased ramekins about 2/3 up or an 8×8 glass baking dish.
- Place ramekins or baking dish into a water bath with the water half way up the ramekin or dish.
- Bake for 1 hour. (You can test the center with a toothpick to see if it comes out clean)
- Cool, flip over the ramekins to remove the soufflé or cut into bars from the baking dish.
- Serve.
This came out GREAT! Just made it to accompany the eggplant burger recipe I found on here as well. And just wow! Came out so good. Skipped the water bath cuz I’m lazy and I used some sugar substitute and it’s just great. Ty!!
Anyone try this with a bit less sugar?
Would this work with honey instead of sugar?
[…] I adapted from this recipe on Weelicious. Mine is better of course. Tee hee. You can make this in little ramekins as well and […]
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?
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?
can you use agave sweetener instead of sugar?
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
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!
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?
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.
Fantastic! A winner in our house!
Yes 🙂
i live in australia where you can not get baby carrots. will it taste good with regular carrots too?
Made this it was very good! We eat it cold.