Carrot Souffle

Carrot Souffle created by Bonnie G 2

A great way to get your kids to eat their vegetables. My son requested this today for Thanksgiving.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
  • In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.
  • In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars. Add one quarter of the carrots and puree. Slowly add remaining carrots, pureeing after each addition.
  • Transfer to prepared baking dish and bake for 45 minutes.
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RECIPE MADE WITH LOVE BY

@invictus
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@invictus
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"A great way to get your kids to eat their vegetables. My son requested this today for Thanksgiving."
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  1. karen65
    So sorry, but this recipe was not a big hit with us. Based on the reviews I would have expected much, much more, but the kids did not enjoy this and neither did my DH and I. I did follow as directed and it just didn't taste very good to us. (?maybe because carrots are already sweet and then with the addition of sugars-MAYBE that ruined it for us??) Thanks for sharing though.
    Reply
  2. Sydney Mike
    Yet another GREAT WAY TO SERVE THE LOWLY CARROT! I love carrots, whether raw or cooked, & am always on the lookout for new ways to serve them! Made the recipe as is, & then gave it a very light dusting of cinnamon! Thanks for a great keeper! [Tagged, made & reviewed in Please Review My Recipe]
    Reply
  3. 2Bleu
    We made this as an accompaniment to lunch using individual souffle cups. Very easy to put together, this has a wonderful custardy texture and delicious flavor. Thanks for posting.
    Reply
  4. Bonnie G 2
    Carrot Souffle Created by Bonnie G 2
    Reply
  5. Bonnie G 2
    This was one recipe I had some doubts about - but in my ongoing efforts to get veggies into DGSs AND DH - I gave it a try and so glad I did. It was well recieved by all and have been asked for a repeat and believe me it will be. I did add nutmeg, cinnamon and cloves to it (1/4 tsp each) and then sprinkled the top w/cinnamon just for presentation. It had almost a pumpkin flavor w/just a hint of the carrots, thanks Heidi for posting - this is on my repeat rotation list and will be used often.
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