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Fluffy Carrot Souffle Recipe
Jane Crompton
I love carrot cake so this carrot souffle is such a winner for me. I just love how fluffy this is and it satisfies my craving for a cake.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course
Dessert
Cuisine
American
Servings
6
people
Calories
374
kcal
Ingredients
US Customary
Metric
1x
2x
3x
3
pounds
carrots
peeled and chopped
1 ½
cups
sugar
3
teaspoons
baking powder
3
teaspoons
vanilla extract
4
tablespoons
all-purpose flour
6
medium
eggs
beaten
2
sticks
butter
softened
2
teaspoons
confectioner's sugar
optional
Instructions
In a large pot, boil carrots in hot water until soft and tender for about an hour.
Drain carrots thoroughly and transfer them to a mixing bowl. Mash carrots in a mixing bowl with a pastry blender or puree in a blender.
While carrots are still hot, add sugar and beat with an electric mixer.
Beat in baking powder and vanilla until well blended and smooth.
Beat in flour and eggs until well blended.
Beat in butter. Pour batter into ungreased 15×9 or 2-9×9 baking pans.
Bake at 350 degrees for 1 hour or until the souffle top is golden brown.
Sprinkle with powdered sugar before serving (optional).
Nutrition
Calories:
374
kcal
Carbohydrates:
77
g
Protein:
8
g
Fat:
5
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
0.02
g
Cholesterol:
164
mg
Sodium:
432
mg
Potassium:
797
mg
Fiber:
6
g
Sugar:
61
g
Vitamin A:
38127
IU
Vitamin C:
13
mg
Calcium:
219
mg
Iron:
2
mg
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