Emeril's Carrot Souffle

"This recipe has a delicious, light texture and just the right amount of sweetness."
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins




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

Questions & Replies

  1. Can you cook a carrot soufflé in the air fryer?


  1. 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.
  2. 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!
  3. 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:)


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