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A beautifully baked carrot soufflé sits in a white ceramic baking dish on a clean white marble countertop. The top is golden and puffed, slightly browned around the edges, showcasing its light and airy texture. This dessert looks soft and moist, made from carrots, butter, eggs, and a hint of vanilla, ready to serve.

Carrot soufflé Recipe

This light and fluffy carrot soufflé is a cozy, comforting side dish with a touch of sweetness. Perfect for holidays or everyday meals, it’s secretly nutritious and totally irresistible.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert, Side Dish
Cuisine American
Servings 6
Calories 311 kcal

Equipment

  • Medium saucepan
  • Food processor or blender
  • Mixing bowls
  • Whisk or hand mixer
  • Baking dish (8x8 or similar)
  • Oven

Ingredients
  

  • 1 pound carrots coarsely chopped
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup white sugar

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
    A white ceramic baking dish is being gently greased with butter on a white marble countertop as the oven preheats to 350°F. This preparation step is essential to prevent sticking and ensure easy release of the carrot soufflé after baking. A cube of butter and pastry brush can be seen nearby in the setup.
  • Boil carrots until tender, then drain and let them cool slightly.
    Coarsely chopped carrots are boiling in a medium stainless steel saucepan on a white marble countertop. The carrots are softened to create the base of the soufflé. Once tender, they will be drained and slightly cooled before blending. This step brings out the natural sweetness and vibrant color of the carrots.
  • Blend cooked carrots with butter and vanilla until smooth.
    Cooked carrots are being blended with melted butter and vanilla extract in a clear glass food processor. The smooth mixture is bright orange in color and forms the creamy base of the soufflé. This step creates a rich, aromatic carrot purée that will give the dish both texture and flavor.
  • Add eggs one at a time, blending well after each addition.
    Eggs are being added one at a time into the carrot mixture inside the food processor. Each egg is blended in completely before adding the next. This step helps create a fluffy texture in the final baked soufflé by incorporating air and structure. The scene shows a clean, simple prep area.
  • In a separate bowl, mix flour, baking powder, salt, and sugar.
    All-purpose flour, baking powder, salt, and sugar are being combined in a clear glass mixing bowl on a white marble countertop. A whisk is resting inside the bowl, ready to blend the dry ingredients evenly. This mixture will later be combined with the carrot base to form the soufflé batter.
  • Combine the dry ingredients with the carrot mixture and blend until fully incorporated.
    The dry ingredients are being added into the carrot, butter, and egg mixture inside the food processor. The batter is thick and smooth with a rich orange hue. This step ensures all components are fully incorporated before baking. A spatula and measuring cups can be seen beside the processor on the counter.
  • Pour the batter into the prepared dish and smooth the top.
  • Bake for 40–45 minutes, or until puffed and golden around the edges.
    A beautifully baked carrot soufflé sits in a white ceramic baking dish on a clean white marble countertop. The top is golden and puffed, slightly browned around the edges, showcasing its light and airy texture. This dessert looks soft and moist, made from carrots, butter, eggs, and a hint of vanilla, ready to serve.