Emeril's Carrot Souffle

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This recipe has a delicious, light texture and just the right amount of sweetness.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 by 13-inch casserole with the oil and set aside.
  3. Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain.
  4. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
  5. Depending on the size of your processor, you may need to so this in batches.
  6. Spoon the mixture into the prepared casserole.
  7. Combine the brown sugar, pecans, flour, and butter in a medium bowl.
  8. Stir to blend.
  9. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.


Most Helpful

Thanks for posting....It is delicious.! But let's get real, it is not a vegetable dish.....Anything that has 3 cups of sugar to 3 lb of carrots and has 35 g. per serving of fat is a dessert. If this is a vegetable so is carrot cake. Delicious but not exactly healthy.

grfox33 November 08, 2008

I've made this before & everyone LOVES it. They say it tastes more like a dessert. Some even think it's sweet potato pie... YUMMY!

Leah Sparks November 16, 2007

This baked out beautifully and tasted wonderful, I increased the cinnamon to 1-1/4 teaspoons and reduced the brown sugar amount to 1-1/2 cups, I reduced the topping amounts to half, this makes a huge casserole, we enjoyed this hon, thank you for sharing!...Kitten:)

Kittencal@recipezazz April 26, 2007

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