Carrot Soufflé Recipe
This Carrot Soufflé is a light and fluffy side dish combining sweet mashed carrots with a delicate egg mixture, baked to golden perfection. Featuring a subtle hint of cinnamon and vanilla, it’s an easy-to-make, comforting addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Carrot Mixture
- 2 cups cooked carrots (mashed or pureed)
- 1/4 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 3 large eggs (separated)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a soufflé dish or a 2-quart baking dish to prevent sticking and ensure easy removal of the soufflé.
- Prepare the Carrot Mixture: In a large bowl, combine the mashed or pureed cooked carrots, melted unsalted butter, granulated sugar, brown sugar, egg yolks, vanilla extract, baking powder, ground cinnamon if using, and salt. Mix thoroughly until the mixture is smooth and well blended.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites using an electric mixer until stiff peaks form. This step is crucial as it helps the soufflé rise and become airy.
- Combine Mixtures: Gently fold the beaten egg whites into the carrot mixture. Use a spatula to carefully fold them in, preserving the airiness and avoiding deflation of the egg whites for a light texture.
- Bake the Soufflé: Pour the combined mixture into the prepared soufflé or baking dish. Place it in the preheated oven and bake for 30-35 minutes until the soufflé is puffed up and lightly golden on top.
- Serve: Remove the soufflé from the oven and allow it to cool for a few minutes. Serve warm as a flavorful and fluffy side dish to complement your meal.
Notes
- Ensure egg whites are beaten to stiff peaks for the soufflé to rise properly.
- Do not overmix when folding egg whites into the carrot mixture to maintain fluffiness.
- Use fresh eggs for best results.
- You can substitute brown sugar with maple syrup for a different flavor.
- This soufflé is best served warm but can be reheated gently.
- Optional cinnamon adds a nice warmth but can be omitted.
Keywords: carrot soufflé, baked carrot dish, fluffy vegetable side, carrot recipe, holiday side dish
Find it online: https://tastygenius.com/carrot-souffle-recipe/
