Carrot Souffle

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Carrot Souffle – Easy Thanksgiving Recipes

November 9, 2009

I served this last year for Easter dinner, and it got rave reviews.

Initially, my guests were dubious about Carrot Souffle, but one bite made them believers.

It is that good. It’s classic comfort food, but its main ingredient is a healthy vegetable. Who can argue with that?

My mom, that’s who. She hates carrots.

But aside from my mom, everyone else loves it.

1 lb. fresh carrots, peeled
1/4 cup butter, melted
3 eggs, separated
1/8 cup sugar
1/8 cup granulated Splenda
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract

Preheat oven to 350.
Cook the carrots using your desired method. I microwaved mine. Add the melted butter and mash with a potato masher or fork until nearly smooth. (I liked the texture it had when I left chunks of slightly unmashed carrot in the mix.)
Add 2 eggs, sugar, flour, baking powder, and vanilla. Mix well.
Separate the last egg, adding the yolk into the souffle. Whip the white until it is fluffy and forms stiff peaks.
Gently and carefully fold the egg white into the carrot mixture. Spoon into a 1 quart casserole or souffle dish that has been lightly greased or sprayed with butter-flavor cooking spray.
Bake at 350 degrees for 40 minutes or until firm. Serve hot.

Carrot souffle is part of my Thanksgiving menu

Happily submitted to Do It Yourself Day, Tempt my Tummy Tuesday, and Tuesday Toot

Photo courtesy of Robert Couse-Baker on Flickr

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libbymurphy said:

Oh that sounds divine. I love carrots but I bet those who think they don't like them would love this recipe.
Happy Twirls

# 9 November 2009 at 6:23 pm

Hannah said:

Ooh, this sounds really good…might have to give this a try for something a little bit different!

# 9 November 2009 at 7:49 pm

SnoWhite said:

I'm always game to try something yummy like this! Thanks.

# 10 November 2009 at 4:01 am

Carol said:

Tara, that sounds delicious!!! … until I get to the part about Splenda. I'm not a fan of artificial sweeteners. Do you think I could substitute regular sugar, measure for measure? Or maybe just leave it out, since carrots are pretty sweet? I know some baking recipes are particular about their proportions so that the chemistry comes out just right. – Carol

# 10 November 2009 at 6:32 am

FeelsLikeHomeBlog (author) said:

Carol – The original recipe called for all sugar, so it would definitely work. I thought it was too sweet (and that's something I thought I'd never say!), so I cut the sugar and put in Splenda instead. You could totally use all sugar or leave out the Splenda. Play with it and see how you like it.