Because this dish contains no beaten egg whites, it is not a true soufflé. The name, carrot soufflé, is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.
7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
1 teaspoon powdered sugar
How to Make It
Preheat oven to 350°.
Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
This is a brilliant dish; could definitely serve for dessert as someone else suggested! I am going to make this for my picky 3 year old nephew who won't eat carrots. Cannot wait to watch him gobble it all up!
Made to recipe proportions except subbed a smaller amount of brown sugar, a bit over 1/3 cup. In the morning prepped most of Easter dinner/ran the dishwasher so did things for this dish a bit out of order. Pulsed the sugar, flour, salt and cold butter til mealy, then added carrots til smooth and put in fridge. Before dinner whisked together the eggs, vanilla, sour cream, baking powder, combined with carrot mixture and baked. Great result, light and not too sweet. Served with CL's cider scalloped potatoes & spice-crusted ham. Very good.
My adult daughters rejected the idea of any kind of cooked carrots for Easter dinner, or any dinner for that matter. I made the carrot soufflé anyway. They loved it! Seconds all the way around for everyone attending. I cut the sugar in half as suggested by other reviewers and didn't use the powdered sugar at all. It was still plenty sweet, but totally fabulous!
Used a 2lb bag of peeled baby carrots for convenience, and baked them in individual souflee dishes (since there are only 2 of us). I froze a couple of unbaked portions for another meal, hopefully they will come out just as good. Other than that, made as written. My meat-and-potatoes guy loved it too. Delicious!
I made this with one alteration. I didn't have vanilla so I used coconut extract. It was so addictive! Now my husband, my boss and my mother are all addicts too. I agree it had a bit too much sugar and would use less next time but the coconut changed the carrot into something very special and unique. I woke up the next morning craving the taste again and my husband admitted he did too.
I have made this recipe at least half a dozen times for different audiences. It's so easy that it's a great candidate for potlucks where you'd like to make something impressive but not spend half a day doing it. I prefer it to sweet potato casserole b/c it's much lighter and doesn't feel so heavy on your stomach but gives you a similar taste.
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