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Carrot Souffle


I can imagine that to many of you cooked carrots may sound bland, but this dish is definitely far from tasteless. For some reason, the sweetness of the carrots paired with vanilla has a certain richness. This is also lower in calories than the standard carrot muffin that many people prepare. When I prepared this for my photo shoot, my kids couldn’t wait until it was over so that they could dig in!


1. Preheat the oven to 350 degrees Fahrenheit.
2. Place carrots in a 4-quart pot. Cover with water and boil until soft. Drain and mash.
3. After mashed carrots have cooled a bit, add eggs, egg whites, oil, brown sugar, potato starch, baking powder, vanilla sugar, and a half teaspoon cinnamon. Mix well.
4. Place in a baking dish. Sprinkle with cinnamon. Bake for 50 minutes.


This freezes well!


A soufflé will always have a considerable number of eggs, making it light and airy.