If you are looking for a side dish to impress this Thanksgiving or Christmas, look no further than this oven baked carrot souffle. Simple to prep with a few basic ingredients, it's a wonderful addition to your holiday dinners!
Course Side Dish
Keyword Baked carrots, how to make carrot souffle, sweet carrot side dish
1.5lbspeeled and chopped carrotschopped into 1 inch chunks
¾cuppacked light brown sugar
½cupbuttermelted and cooled
1 ½teaspoonsbaking powder
Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth. Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is set. Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.
Your carrots should be fork tender when cooked so that they combine easily with the other ingredients.
To make this dish gluten-free, you can swap the all purpose flour of a gluten-free 1:1 flour.
Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.
The powdered sugar as garnish is optional in this recipe. It will make your soufflé a tad bit sweeter.