"This is a variation of my other recipe, Easy Chocolate Souffle, that I experimented with today. The recipe is very easy and the flavor is surprisingly complex - the baby carrots add sweetness and the garlic and cheese add a savory kick."
Grease bottoms and sides of each ramekin with 1 teaspoon butter.
Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter; mix thoroughly. Stir in Parmesan cheese and garlic powder; mix well to combine.
Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.
Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.