Easy Homemade Carrot Soufflé Recipe
This super easy homemade carrot soufflé recipe is sure to please your holiday dinner guests. Even my own teenage son begs me to make this carrot soufflé every Thanksgiving and Easter dinner. Which is great since every mom loves it when their kids want to eat more vegetables.
Equipment
- 7 x 11 in Baking Dish
- Aluminum Foil
- Blender
Ingredients
- ⅓ Cup Orange Juice
- ½ Tbsp. Orange Zest
- ¾ Tsp. Cinnamon
- ½ Tsp. Nutmeg
- Pinch Salt
- 2 lbs. Carrots cut into chunks 8 medium-large or 2 small bags of baby carrots
- ½ Cup Sugar
- 1 ½ Tsp. Baking Powder
- 1 ½ Tsp. Vanilla Extract
- ⅓ Cup All-Purpose Flour
- 4 Eggs
- ½ Cup Butter
Instructions
- Preheat your oven to 375 degrees F.
- Cut your carrots into 1/2 inch chunks and put them in a large pot. (If using baby carrots, you can cut them in half.)
- Boil the carrots in a pot with water until tender.
- Drain the soften carrots.
- Put the soften carrots in the fridge to cool for 15 minutes.
- Note: Don't skip this step is important, unless you want scrabbled eggs in your soufflé.
- In the blender combine the butter, eggs, spices, sugar, baking powder, vanilla, and flour.
- Mix until thoroughly combine.
- Add the cooled carrots to the blender.
- Mix until thoroughly combine and you no long have carrot chunks in the mixture.
- Pour mixture into a greased 7 x 11 inch baking dish or foil pan.
- Bake at 375 degrees F for about an hour, or until the center of the carrot soufflé is firm.
- Allow the soufflé to cool for 15 minutes before serving, this will help the soufflé to finish firming up.
- This side dish goes well with beef, pork, chicken, and turkey. Enjoy!