Perfectly sweet carrot soufflé will take your holiday table up a notch! With some very simple ingredients, you'll have a light and fluffy crowd-pleasing side dish.
Servings 8 servings
- 2 pounds carrots peeled and chopped
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup butter melted
- 3 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- powdered sugar for topping
Preheat oven to 350° Fahrenheit.
Cook carrots in a large pot of boiling water until very soft, about 15 minutes.
Drain carrots and add them to a large bowl along with the sugar, brown sugar, butter, eggs, and vanilla extract. Beat mixture with either a hand or stand mixer until light and fluffy.
Add in the flour, baking powder, and cinnamon then beat until combined.
Transfer to a lightly greased baking dish and bake for 45 minutes or until lightly golden brown.
- Make it Added-Sugar Free: Use your favorite sugar-free substitute such as granular Swerve.
Serving: 1serving | Calories: 259kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 285mg | Potassium: 403mg | Fiber: 3g | Sugar: 25g | Vitamin A: 19388IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg | Net Carbs: 30g