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Carrot Soufflé

Carrot Soufflé

Southern Living APRIL 2001

  • Yield: 8 to 10 servings


  • 2 pounds fresh carrots, sliced*
  • 6 large eggs
  • 1 cup sugar, divided
  • 1/3 cup matzo meal
  • 3/4 cup butter or margarine, melted and divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts


Cook carrot in water to cover in a large saucepan over medium-high heat 20 to 25 minutes or until very tender; drain well.

Process carrot and eggs in a blender or food processor until smooth, stopping to scrape down sides.

Add 2/3 cup sugar, matzo meal, 1/2 cup butter, salt, nutmeg, and vanilla; process until smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 40 to 45 minutes or until set. Combine remaining 1/3 cup sugar, 1/4 cup butter, and walnuts. Top soufflé with mixture; bake 5 to 10 more minutes.

* 1 (2-pound) package sliced frozen carrots may be substituted for fresh carrots.


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Carrot Soufflé Recipe