Carrot Souffle
Carrot Souffle is awesome. Really. Are you having trouble getting your family to eat their carrots? Here’s the recipe that will change their minds! We have served this casserole many times for company and people who normally hate carrots (or maybe just cooked carrots) love this recipe.
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It’s mouthwatering, and just plain spectacular! It’s also a great side dish for company, holiday baking or to use up an abundance of carrots from your garden. Almost everyone raves over this recipe once they taste it. It’s so delectable. I also make this recipe up a lot as a side dish when I’m taking meals to people. It’s quick and easy, and almost everyone loves it.
I got this Carrot Souffle recipe from our pastor’s sister when we were passing through Johnson City, TN, one time and stopped at his parent’s home for a meal with their family. One bite and I was hooked. She made us guess what it was.
We thought it might be sweet potato casserole, or a butternut squash casserole at first. No one guessed carrot casserole! In fact, I think I collected about 5 or 6 recipes from that one meal! Yes, I make no apology. I am the recipe queen. I like Becky’s recipe better than most. Sprinkling confectioners’ sugar on top provides a really appealing presence as well as adding taste to the recipe.
If you’re looking for a great side dish to round out your meals or you are on the look out for a new holiday casserole, please consider Carrot Souffle. It’s so scrumptious. Everyone you feed this to will love this recipe! Especially if they like sweet casseroles. Don’t plan on having many leftovers though. This casserole usually goes fast!
Carrot Souffle is a fabulous casserole that’s quick and easy to make.
We like to sprinkle a little powdered sugar on the top before serving.
Carrot Souffle is rich and sweet.
Here’s what I did.
Boil carrots until tender. This took about 30 minutes. Drain liquid and place carrots in large mixing bowl. Mash with a potato masher to get the carrots into very small dice.
Add sugar, baking powder and cinnamon.
Add vanilla and mix with an electric mixer to combine. Add flour, eggs and softened butter.
Mix with an electric mixer to combine all ingredients.
Grease or spray a 9×9″ casserole dish with cooking spray. Pour carrot mixture into prepared pan.
Bake at 350 for about an hour or until done. Remove from oven and allow casserole to sit about 5 minutes before sprinkling with powdered sugar (or the sugar will evaporate into the casserole).
To serve: Cut Carrot Souffle into 9 pieces. Sprinkle with powdered sugar. If you have an overabundance of carrots in your garden or from your CSA this is a great way to use them up!
Carrot Souffle is a wonderful side dish to consider for holiday meals.
Here’s the recipe.
CARROT SOUFFLÉ
(Recipe from Becky Magee, Mike Simmons’ sister, pastor of Hillcrest Baptist Church, Cedar Hill,TX when we were passing through Johnson City, TN, on the way home from a trip).
Carrot Souffle
Equipment
- 1 8x12" or 9x9" glass baking dish
- 1 sauce pan with lid
- 1 colander
- 1 potato masher
- 1 large mixing bowl
- 1 electric mixxer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 sharp knife to cut carrots
Ingredients
- 2 lbs. carrots peeled and diced
- 3/4 cup granulated sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 2 tablespoons all-purpose flour I use unbleached (I used heaping tablespoonfuls)
- 3 large eggs beaten
- 1/2 cup unsalted butter softened
- 2 tbsp. confectioners’ sugar for sprinkling on top
Instructions
- Preheat oven to 350°.
- In a large pot of boiling water, cook the carrots until very tender.
- Drain in colander.
- Transfer carrots to a large mixing bowl.
- While carrots are still warm, mash down well with a potato masher.
- Use an electric mixer to beat carrots with granulated sugar, baking powder, vanilla and cinnamon until smooth.
- Mix in the flour, eggs and butter.
- Transfer to a 2-qt. baking dish that has been sprayed with cooking spray.
- Bake 1 hour until top is golden brown.
- Sprinkle lightly with confectioners’ sugar before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 2 lbs. carrots, peeled and diced in very fine pieces
- ¾ cup sugar
- 1 ½ tsp. baking powder
- 1 ½ tsp. vanilla
- ½ tsp. cinnamon
- 2 heaping tablespoonfuls flour
- 3 eggs, beaten
- ½ cup butter, softened
- 2 tbsp. confectioners’ sugar
- Preheat oven to 350°.
- In a large pot of boiling water, cook the carrots until very tender.
- Drain and transfer to a large mixing bowl.
- While carrots are warm, mash down with potato mixer, then use an electric mixer to beat with sugar, baking powder, vanilla and cinnamon until smooth.
- Mix in the flour, eggs and butter.
- Transfer to a 2-qt. baking dish that has been sprayed with cooking spray.
- Bake 1 hour until top is golden brown.
- Sprinkle lightly with confectioners’ sugar before serving.
Eating Carrot Souffle is almost like eating dessert. It’s very rich.
Make up a Carrot Souffle is one way to get your kids to eat their veggies! 🙂
You may also enjoy these delicious recipes!
Carrot Souffle
Equipment
- 1 8×12" or 9×9" glass baking dish
- 1 sauce pan with lid
- 1 colander
- 1 potato masher
- 1 large mixing bowl
- 1 electric mixxer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 sharp knife to cut carrots
Ingredients
- 2 lbs. carrots peeled and diced
- 3/4 cup granulated sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 2 tablespoons all-purpose flour I use unbleached (I used heaping tablespoonfuls)
- 3 large eggs beaten
- 1/2 cup unsalted butter softened
- 2 tbsp. confectioners’ sugar for sprinkling on top
Instructions
- Preheat oven to 350°.
- In a large pot of boiling water, cook the carrots until very tender.
- Drain in colander.
- Transfer carrots to a large mixing bowl.
- While carrots are still warm, mash down well with a potato masher.
- Use an electric mixer to beat carrots with granulated sugar, baking powder, vanilla and cinnamon until smooth.
- Mix in the flour, eggs and butter.
- Transfer to a 2-qt. baking dish that has been sprayed with cooking spray.
- Bake 1 hour until top is golden brown.
- Sprinkle lightly with confectioners’ sugar before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Carrot Souffle
Ingredients
- 2 lbs. carrots peeled and diced in very fine pieces (or shredded matchsticks carrots)
- 3/4 cup sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 2 heaping tablespoons all-purpose flour I use unbleached
- 3 large eggs beaten
- 1/2 cup unsalted butter softened
- 2 tbsp. confectioners’ sugar for sprinkling on top
Instructions
- Preheat oven to 350°.
- In a large pot of boiling water, cook the carrots until very tender.
- Drain and transfer to a large mixing bowl.
- While carrots are warm, mash down with potato mixer, then use an electric mixer to beat with sugar, baking powder, vanilla and cinnamon until smooth.
- Mix in the flour, eggs and butter.
- Transfer to a 2-qt. baking dish that has been sprayed with cooking spray.
- Bake 1 hour until top is golden brown.
- Sprinkle lightly with confectioners’ sugar before serving.