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Nutritional Info
  • Amount Per Serving
  • Calories: 181.4
  • Total Fat: 5.2 g
  • Cholesterol: 89.1 mg
  • Sodium: 261.1 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Carrot Soufflé calories by ingredient
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Carrot Soufflé


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Introduction

Because this dish contains no beaten egg whites, it is not a true soufflé the name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey. Because this dish contains no beaten egg whites, it is not a true soufflé the name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

Ingredients

    7 cups chopped carrot (about 2 pounds)2/3 cup granulated sugar1/4 cup fat-free sour cream3 tablespoons all-purpose flour2 tablespoons butter, melted1 teaspoon baking powder1 teaspoon vanilla extract1/4 teaspoon salt3 large eggs, lightly beatenCooking spray1 teaspoon powdered sugar

Directions

Preheat oven to 350°.

Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
Yield: 8 servings (serving size: 1/2 cup)

Enjoy the season’s best dishes at Cooking Light.

Recipe Copyright © Cooking Light Magazine







TAGS:  Desserts |

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Member Ratings For This Recipe



  • 6 of 9 people found this review helpful
    would prefer it without the sugar, which isn't really needed: carrots are quite sweet anyway. How about some nutmeg for extra taste? - 3/3/10

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  • 4 of 4 people found this review helpful
    I agree with some of the earlier posts...could do without sugar. I would think substituting with either Splenda or Stevia would be a good option but how would it affect texture. Also, instead of regular white flour, could either wheat, soy or almond Flour be used? would this affect texture/baking? - 3/3/10

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  • Very Good
    2 of 2 people found this review helpful
    Way too much sugar! 1/4 c. should be enough. For variety, particularly with Easter lamb, I add chopped or dried mint to the carrots. Delish! - 3/3/10

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  • 2 of 5 people found this review helpful
    I'm going to try it, taking into consideration the comments already posted. - 3/3/10

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  • Very Good
    2 of 2 people found this review helpful
    Very good, a bit sweet. Took longer to bake, will put into a larger dish next time. - 12/4/07

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  • 1 of 1 people found this review helpful
    It does amaze me to see this & some of the recipes on a website for loosing weight & eating healthful foods! how about replacing several of the ingredients to make this better: no sugar, use molasses or honey. Whole wheat flour, greek yogurt instead of the sour cream. And coconut oil not butter. - 10/16/11

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  • Very Good
    1 of 1 people found this review helpful
    This recipe makes quite a bit. I used only 1/4 cup of sugar and baked it for 65 minutes, which was not too much. I meant to add a dash of nutmeg but forgot, so I sprinkled a bit on top in lieu of the powdered sugar. It came out great, so I'm glad we have leftovers. - 3/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    I liked this! Will try to cut it down to a smaller batch, though. ;-D Like the description says, is comparable to sweet potato casserole but really light, especially with whipping up the eggs! - 3/3/10

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  • 1 of 3 people found this review helpful
    will try - 3/3/10

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  • 1 of 1 people found this review helpful
    Very good! My family enjoyed it! - 3/3/10

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  • Very Good
    1 of 4 people found this review helpful
    Love carrots so will make this but in a much smaller quantity - 3/3/10

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  • 1 of 4 people found this review helpful
    I think I would do this without the sugar and with an egg substitute. I don't like carrots, but I know they are really good for you, so I will give this a try... - 3/3/10

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  • This recipe is really delicious. The grandkids love it. - 2/5/12

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  • Made this yesterday and this is REALLY REALLY GOOD !! will be using this very oftern. - 10/23/11

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  • I might like to try this as a savory rather than a sweet dish: Skip the sugars and vanilla in favor of herbs and/or spices that complement carrots. - 10/16/11

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  • I make this as a vegetable not a dessert. I cook it in a ring and put green peas in the center it always goes over well. I too think many of these recipes use too much sugar or artifiical sweeteners. If people reduce their need for sugar or sweetener they will find foods have wonderful flavors. - 10/16/11

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  • will try this. I like carrots. - 6/4/11

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  • yummy - 6/1/11

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  • My Mother loves to make this and corn souffle, it is delicious and tasty - 5/31/11

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  • This sounds wonderful.......will try soon. - 5/31/11

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  • love carrots and this is a real winner . make it and surpirse yourself. will make this again . - 5/31/11

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  • I make one similar to this with brown sugar,cinnamon and nutmeg and baked longer. My daughter loves it. I will try this version also. - 5/31/11

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  • Looks good. I printed it to try this week. I might add some chopped walnuts to the top instead of powdered sugar. - 5/31/11

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  • not made yet - 5/31/11

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  • Excellent------ - 5/31/11

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