Easy Carrot Soufflé

Updated: October, 2020

Don't run away! Yes, this is a soufflé, but a very easy one that's not dependent on tip-toeing around the oven.

Do you remember Piccadilly Cafeteria? They went out of business, oh, twenty years or so ago, but they had really very good homemade cafeteria food. We used to get this Easy Carrot Soufflé as a side and scrape every bit from the little bowl.

We were sad to see them go out of business and I scoured the universe, yes the universe, to find this or a similar recipe. I finally found a kind of similar recipe and changed it so that it was almost an exact match to theirs. Now we're happy.

I don't know why they call it a soufflé because it's actually almost a dense, textured custard. It's hard to describe - you would use it like you would a sweet potato casserole as a side. It's sweet and oh so very flavorful.

This is one of our favorite sides, although I only make it occasionally when there's time to cook the carrots thoroughly and then let the soufflé cook for 45-50 minutes. Although it's easy to throw together, it's not a last minute side dish.

As for the soufflé part, it does puff up a bit, but isn't as airy and light as a regular soufflé. Like I said, it's hard to describe, but so delicious!

The Easy Carrot Soufflé recipe below is probably good for four people, but Bret and I almost finish it up at one meal when served with a nicely grilled steak or pork chop. Just double the recipe if you're taking it to a family/friend get together.

I think you'll really love this one. People will want the recipe and won't believe it's made with carrots!

Another great holiday side dish is the incredible Dutch Oven Potatoes. It's amazing!

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Easy Carrot Soufflé

Yield: 4 -6

Prep Time: 35 minutes

Cook Time: 50 minutes

Total Time: 1 hour 25 minutes

Sweet, fairly healthy carrot side for any meal.

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Ingredients

• 1 ½ lb. baby carrots
• ½ C. sugar
• ½ tbsp. baking powder
• 5 tsp. vanilla extract
• ⅛ C. flour
• 3 eggs
• 1 stick butter, softened to room temp.
• Powdered sugar

Instructions

1. Preheat oven to 350 degrees. Grease or spray an 8" round (almost 2 qt.) casserole dish.
2. Steam or boil carrots until extra extra soft - drain very well. Transfer carrots to large mixing bowl. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well.
3. Whip the eggs in a small bowl and add to the flour mixture, blending well. Add softened butter to the mixture and blend well. Batter will be fairly thin. Pour the mixture into the baking dish and bake for about 45-50 minutes or until top is a light golden brown. Sprinkle lightly with powdered sugar over the top before serving.

Notes

Tips and Stuff:

The ingredient measurements are a little odd because I halved the original recipe - it made a huge pan full that was too big for just us two.

This time I used a small bag (1 lb.) of baby carrots and it worked OK. Original recipe calls for 1 ½ lb. Either will work.

Be sure the carrots are very very soft. As you can see in my lower photo, I got impatient and they were only very soft ; thus, the texture. I kind of like the texture, but if you want a perfectly smooth dish, wait until they are almost mushy soft to take off the stove.

I highly recommend this. You can double it for a covered dish gathering (use a 13x9" baking dish and cook 5 to 10 min. longer). I promise people will ask for the recipe.

Nutrition Information:

Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 133mgSodium: 368mgCarbohydrates: 49gFiber: 3gSugar: 42gProtein: 4g

Nutrition Values are Approximate