Carrot Soufflé


4.4 of 5 (18)
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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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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)

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Recipe Copyright © Cooking Light Magazine



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  • 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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