Gluten Free Carrot Souffle
2013 – Gluten Free Living
Gluten Free Carrot Souffle is such a wonderful side dish. It’s terrific for holidays throughout the year. I love this wonderful recipe. This time I made a gluten free version which is absolutely superb. Gluten Free Carrot Souffle is a lusciously sweet side dish with a hint of cinnamon that’s just incredibly good. Souffles are awesome and this one is no exception.
Follow Me On Instagram!
I’ve made this recipe so many times over the past few years. Even people who don’t care for carrots love this way to eat them. If you taste a bite initially you may not even realize they’re carrots. You may think sweet potatoes, butternut squash or something like that. But, no, it’s carrots in this amazing recipe.
We had a bunch of company over a couple of weeks ago and I was trying to come up with several different casseroles and side dishes to serve that would all be different yet tasty. I made a spinach dish, a cherry tomato dish, a potato dish, an onion dish, and someone else brought a squash dish and salad. I thought I would try my hand at Gluten Free Carrot Souffle since one of our attendees did not like beans of any kind.
It turned out very well. One of our guests even told us that Carrot Souffle is his favorite side dish! This is certainly a southern-style dish. I’d never heard of it when we lived in the northern parts of the country.
Gluten Free Carrot Souffle or Carrot Souffle are so good you will want to put each one on your holiday baking list. Don’t be afraid to give this recipe a try. It’s almost like eating dessert! Yum, yum, yum.
I initially posted this recipe in October 2013. Back in those days the only GF flour available was Pamelas. It’s really NOT my preferred gluten free flour. Now, almost six years later, there are so many better quality GF varieties available. I used Pillsbury GF flour for this recipe. My favorite GF flour for any kind of GF dessert is Cup4Cup.
I remade the recipe (May 2019) for our Friday night care group. I served it with a scrumptious and EASY Chicken Pot Pie. I ate several pieces of this delectable side dish. It was so scrumptious. Gluten Free Carrot Souffle is perfect for the Thanksgiving holidays. But it’s also fantastic for holidays like Easter, Mother’s Day or Father’s Day. We usually serve it for company because it’s elegant and so delicious. It’s great as a “mystery” casserole. Make your guests guess what the ingredients are. Most of the time they are wrong until you tell them. (Wink, wink).
We love Gluten Free Carrot Souffle and serve it all the time for company.
This was terrific served with Easy Chicken Pot Pie.
This is a great casserole for holiday baking. This yummy dessert, uh, casserole, is a great way to get your carrots! We like to sprinkle the tops of this casserole with a little powdered sugar before we serve it.
Here’s what I did.
I used these ingredients.
Boil carrots until tender. Even though these carrots are slim matchstix, it still took about 30 minutes before they were completely tender!
Drain carrots. You can save the broth for soups or other recipes. You must really drain the carrots well because you don’t want the recipe soupy.
Place carrots in a large mixing bowl. Mash the carrots with a potato mixer.
Mash the carrots until you get them into very small dice.
Add sugar, cinnamon, baking powder and vanilla.
Mix with an electric mixer until smooth.
Add all-purpose gluten free flour. Add eggs and softened or melted butter.
Mix with an electric mixer until well blended.
Spray an 8×12″ or 9×9″ glass baking dish with cooking spray. Add carrot mixture.
Bake at 350 approximately 1 hour until done. Remove from oven.
Allow to sit about 5 minutes before sprinkling with powdered sugar (or all the sugar will just evaporate into the casserole).
Gluten Free Carrot Souffle is a spectacular side dish. Everyone always raves over this dish even if they don’t generally eat carrots. It serves up wonderfully with Easy Chicken Pot Pie.
This easy side dish is so delicious for company or holiday meals.
It’s so delicious served with Easy Chicken Pot Pie. While this recipe is gluten free, it is not particularly healthy or low calorie since it has a lot of sugar.
Here’s the recipe.
GLUTEN FREE CARROT SOUFFLÉ
(Recipe adapted from Becky Magee, Mike Simmons sister, pastor, Hillcrest Baptist Church, Cedar Hill, TX)
Gluten Free Carrot Souffle
Equipment
- 1 8x12" glass baking dish
- 1 mixing bowl
- 1 stock pot to boil carrots
- 1 colander
- 1 potato masher
- 1 electric mixer
- measuring cups
- measuring spoons
Ingredients
- 2 lbs. carrots peeled and diced in very fine pieces, or use matchstix carrots
- 3/4 cup granulated sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 2 heaping tablespoonfuls all purpose gluten free flour or use regular flour
- 3 large eggs beaten
- 1/2 cup unsalted butter softened or melted (1 stick)
- 2 tbsp. confectioners’ sugar
Instructions
- Preheat oven to 350°.
- In a large pot of boiling water, cook the carrots until very tender.
- Drain very well 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 gluten free flour, eggs and butter.
- Transfer to an 8x12" or 9x9" glass 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 (or use matchstix carrots)
- ¾ cup sugar
- 1 ½ tsp. baking powder
- 1 ½ tsp. vanilla
- ½ tsp. cinnamon
- 2 heaping tablespoonfuls all purpose gluten free 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 gluten free 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.
Gluten Free Carrot Souffle is one of those casseroles that’s so mouthwatering you want to keep eating serving after serving after serving!
Gluten Free Carrot Souffle is so extremely decadent, you will think you’re eating dessert!
Every bite will have your mouth watering! Enjoy it with Easy Chicken Pot Pie.
You may also enjoy these delicious recipes!
Broccoli, Cauliflower, Carrots and Cheese
Gluten Free Carrot Souffle
Equipment
- 1 8×12" glass baking dish
- 1 mixing bowl
- 1 stock pot to boil carrots
- 1 colander
- 1 potato masher
- 1 electric mixer
- measuring cups
- measuring spoons
Ingredients
- 2 lbs. carrots peeled and diced in very fine pieces, or use matchstix carrots
- 3/4 cup granulated sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 2 heaping tablespoonfuls all purpose gluten free flour or use regular flour
- 3 large eggs beaten
- 1/2 cup unsalted butter softened or melted (1 stick)
- 2 tbsp. confectioners’ sugar
Instructions
- Preheat oven to 350°.
- In a large pot of boiling water, cook the carrots until very tender.
- Drain very well 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 gluten free flour, eggs and butter.
- Transfer to an 8×12″ or 9×9″ glass baking dish that has been sprayed with cooking spray.
- Bake 1 hour until top is golden brown.
- Sprinkle lightly with confectioners’ sugar before serving.