This light and fluffy Carrot Soufflé is a delicious and easy side dish that everyone will love! Sweet and creamy with almost a dessert-like feel!
Scale
Ingredients
- 2 pounds carrots, peeled and cut into 1 inch pieces
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 4 eggs
- 1/4 cup flour
- 1/2 cup granulated sugar
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- Powdered sugar for topping (optional)
Instructions
- Preheat the oven to 350 degrees. Spray a 2 quart, 8″ x 10″ baking dish with non-stick cooking spray.
- Add the carrots to a pot with salted water and bring to a boil. Cook for 15 minutes, or until fork tender. Drain the carrots and place into a bowl of a food processor. Process the carrots until smooth.
- Add the butter, vanilla and eggs to the processor and blend until incorporated.
- Add the flour, sugar, baking powder, cinnamon and salt to the processor and blend until just combined.
- Pour the batter into the baking dish, smoothing out the top into an even layer. Bake for 45 minutes until the center is set, remove from the oven and let rest for 5 minutes.
- Sprinkle powdered sugar on top before serving if desired.
Recipe Notes
Store: Store leftovers in an air tight container for up to 3 days.
Reheat: Reheat leftovers in the microwave until just warmed through.
- Category: Side Dish
- Method: Oven
- Cuisine: American
