Carrot Souffle Recipes

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CARROT SOUFFLE

This is an absolute favorite! I usually make this around thanksgiving, but also for other special occasions. Everyone always loves it, and they always beg for the recipe! I hope you enjoy it as much as I do! (prep time does not include time for steaming and cooling carrots, as this can vary).

Provided by love4culinary

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9



Carrot Souffle image

Steps:

  • Preheat oven to 350 degrees and grease the baking dish.
  • Mix all ingredients in bowl with a mixer.
  • Pour into an 8x8 inch glass baking dish.
  • Bake 45-50 minutes, until knife comes clean.
  • Can be served hot or cold.
  • Refrigerate after finishing serving/cooling.
  • Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
  • Servings really depend on how much you choose to serve.

1 lb carrot (steamed soft, then mashed)
1/2 cup sugar
1 teaspoon baking powder
1/2 cup butter, softened but not warm or melted
3 eggs, beaten
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon (to taste)
1/2 teaspoon nutmeg (to taste)

PICADILLY'S CARROT SOUFFLE

One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!

Provided by Margaret3

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8



Picadilly's Carrot Souffle image

Steps:

  • Steam or boil carrots til extra soft& drain well.
  • While carrots are warm, add sugar, baking powder and vanilla.
  • Whip with mixer til smooth.
  • Add flour and mix well.
  • Whip eggs separately and add to mixture, blending well.
  • Add margarine and blend well.
  • Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
  • Bake@ 350 about 1 hour or until top is light brown.
  • Sprinkle lightly with powdered sugar before serving.

1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
powdered sugar

CARROT SOUFFLE

An excellent side dish, or have it for brunch.

Provided by LOUETTA

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 6

Number Of Ingredients 8



Carrot Souffle image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
  • Bake for 45 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

FRESH CARROT SOUFFLE

A carrot souffle as good as your favorite restaurant makes!

Provided by Carol

Categories     Desserts

Time 1h30m

Yield 8

Number Of Ingredients 8



Fresh Carrot Souffle image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
  • While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
  • Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g

1 ¾ pounds carrots, peeled and chopped
1 cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
½ cup margarine, softened
2 teaspoons confectioners' sugar

CARROT SOUFFLE

Every Thanksgiving my ex's mom makes this. I'm not even sure I would know it's carrots, except for the color and that I was told, lol. It is sweet and delish!

Provided by laurala78

Categories     Dessert

Time 1h20m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 10



Carrot Souffle image

Steps:

  • Boil carrots until soft.
  • Melt butter.
  • Combine all Souflee ingredients.
  • In batches, puree in a blender.
  • Pour into a buttered ovensafe dish.
  • Bake for 40 minutes at 350 degrees.
  • While baking, soften butter and combine all topping ingredients well, making a crumle.
  • Sprinkle topping on souflee and bake for 5 minutes.

Nutrition Facts : Calories 347.9, Fat 23.8, SaturatedFat 14.2, Cholesterol 161.7, Sodium 272, Carbohydrate 30.4, Fiber 1.6, Sugar 22, Protein 4.5

1 lb baby carrots
3 eggs
1/3 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1/2 cup butter
1/8 teaspoon nutmeg
3/4 cup crushed corn flakes
3 tablespoons brown sugar
3 tablespoons butter

DELICIOUS CARROT SOUFFLE

This recipe is delicious! I make it for every holiday and sometimes just for a colorful and delicious side dish during the week, just because we love it! Even those who don't normally like carrots really liked this souffle, and kids love it, too. It's a great alternate to sweet potato casserole; plus, it's super easy to prepare! I strongly suggest not adding any of type of "pumpkin pie" spices, etc. to this dish as it will really alter the outcome. This comes straight from Cooking Light with no alterations - it doesn't need any!

Provided by hepcat1

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11



Delicious Carrot Souffle image

Steps:

  • Preheat oven to 350.
  • Cook carrots until tender and drain.
  • Process carrot in food processor until nice and smooth.
  • Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine.
  • Coat a 2-quart baking dish with cooking spray and spoon in mixture.
  • Bake for 40 minutes or until puffed and set.
  • Sprinkle with powdered sugar, and serve immediately.

Nutrition Facts : Calories 177.6, Fat 5.1, SaturatedFat 2.5, Cholesterol 87.7, Sodium 237, Carbohydrate 29.9, Fiber 2.8, Sugar 22.1, Protein 4

7 cups chopped carrots (about 2 pounds)
2/3 cup granulated sugar
1/4 cup nonfat sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
cooking spray
1 teaspoon powdered sugar

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