carrot souffle

(1 rating)
Recipe by
Rene Palmer
Shreveport, LA

My husband loves this recipe for the holidays

(1 rating)
yield 10 -12
prep time 35 Min
cook time 1 Hr 15 Min

Ingredients For carrot souffle

  • 1/2 Tbsp
    vegetable oil
  • 3 lb
    carrots, chopped
  • 6
    large eggs
  • 2 c
    packed light brown sugar
  • 1/2 lb
    unsalted butter, at room temperature
  • 1/2 c
    all-purpose flour
  • 1/2 c
    milk
  • 1/4 c
    fresh orange juice
  • 1 Tbsp
    orange zest
  • 1-1/2 tsp
    baking powder
  • 3/4 tsp
    ground cinnamon
  • 1/2 tsp
    nutmeg
  • pinch of salt
  • TOPPING
  • 1 c
    packed light brown sugar
  • 1 c
    chopped pecans
  • 1/2 c
    all-purpose flour
  • 4 Tbsp
    unsalted butter, at room temperature

How To Make carrot souffle

  • 1
    Preheat the oven to 350. Grease a 9x13 casserole dish with oil and set aside.
  • 2
    Bring a large pot of water to a boil, add the carrots, and cook until tender about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to do this in batches.
  • 3
    Spoon the mixture into the prepared casserole dish.
  • 4
    Combine the brown sugar, pecans, flour and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to an hour.

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