Carrot Soufflé

Carrot Soufflé

This is a newer item (last 5 years) to our Thanksgiving Menu, but carrot soufflé has quickly become one of my favorites! It is so light and flavorful and such a great compliment to heavy casseroles.  This is also a lighter version, with a similar taste, to the sweet potato casserole.  This elegant dish pairs really well with ham or turkey and is a great compliment to your holiday menu.


2 pounds carrots, peeled and chopped

1/2 cup melted butter

1 cup sugar

3 tbsp flour

1 tsp baking powder

1 Tbsp pure vanilla extract

Pinch of nutmeg (1/4 tsp)

Pinch of cinnamon (1/4 tsp)

3 eggs, beaten

1 Tbsp powder sugar, for dusting


Preheat oven to 350 degrees.

Bring a large pot of lightly salted water to a boil.

Add carrots and cook 15 min or until tender.

Drain carrots, place in large mixing bowl and mash with an immersion blender I like this Immersion Blender from Target (or you could use a food processor or blender).

Whisk in melted butter, sugar, flour, baking powder, vanilla, nutmeg, cinnamon and eggs until well blended.

Transfer mixture to a 2 quart casserole dish and sprinkle with powdered sugar.

Bake 30 minutes at 350 degrees.

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