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Carrot Souffle Recipes

This sweet, light soufflé is one of the standard carrot soufflé recipes used in traditional French restaurants. It makes a delightful—and shocking—change from the dense, textured carrot cakes most folks are used to. Serve this with a nut-crusted fish and salad for an elegant and well-rounded meal.

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Ingredients

2 pounds (1 kg) carrots, peeled and chopped
1 cup (250 mL) white sugar
1 1/2 teaspoons (7.5 mL) baking powder
1 1/2 teaspoons (7.5 mL) vanilla
2 tablespoons (30 mL) all-purpose flour
3 eggs, beaten
1/2 cup (125 mL) butter, softened
2 teaspoons (10 mL) confectioners' sugar

Directions

Preheat oven to 350°F (180° C).

Butter a baking pan. In a large pot, cover water with carrots and bring to a boil.

Cook until carrots are tender, about 15 minutes. In a mixing bowl, whisk together the sugar, baking powder, and flour. Beat the, sugar, eggs, and butter together in a separate bowl, then mix with dry ingredients. Stir in cooked carrots until well combined. Transfer the mixture to the baking pan. Bake for 50-55 minutes. Sprinkle lightly with confectioners' sugar before serving.

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