Carrot Soufflé
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.
Yield: servings
Equipment
- Large pot
- Large bowl
- Hand mixer or stand mixer
- 9x13 baking dish
Ingredients
- 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
Instructions
- 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.
Notes
- Make it Added-Sugar Free: Use your favorite sugar-free substitute such as granular Swerve.
Nutrition
Serving Size: 1serving | Calories: 259cal | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 285mg | Potassium: 403mg | Total Carbs: 33g | Fiber: 3g | Sugar: 25g | Net Carbs: 30g | Vitamin A: 19388IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg