Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit!

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.

  • Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.

  • Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.

  • Bake, uncovered, in the preheated oven for 1 hour, or until firm.

Nutrition Facts

240 calories; protein 4g 8% DV; carbohydrates 27.6g 9% DV; fat 13.4g 21% DV; cholesterol 69.8mg 23% DV; sodium 425.3mg 17% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2004
I made this for the 1st time for a pot luck lunch and it was a big hit. I used a blender, instead of a food processor, with excellent results. Read More
(42)

Most helpful critical review

Rating: 1 stars
08/23/2004
No offense intended to the author but I will certainly never attempt this again...maybe not even any more souffles! Read More
(9)
44 Ratings
  • 5 star values: 34
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/19/2004
I made this for the 1st time for a pot luck lunch and it was a big hit. I used a blender, instead of a food processor, with excellent results. Read More
(42)
Rating: 5 stars
02/07/2008
This recipe was easy fast and tasted great. My son who does not eat carrots loved it!! I am a vegetarian and I LOVED it:-) We all know that Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision especially night vision. I can't think of a tastier way to include carrots' in our diet!Thanks for sharing this recipe! Read More
(29)
Rating: 5 stars
11/07/2007
After going to a restaurant serving carrot souffle in Lakeland Florida I found this receipe and decided to give it a try. Gave some to our neighbor who went with us and we all agreed that it was better than the souffle served at the restaurant. Read More
(25)
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Rating: 5 stars
08/12/2010
I really enjoyed this souffle. I made it for two people instead of eight and served it in two small souffle dishes. I added vanilla because of the description. I'm glad I did. I also added a dash of nutmeg and the two together were perfect. This is a great tasty way to get some veggies in. Read More
(12)
Rating: 5 stars
07/15/2009
Absolutely stellar! I used only 1/2 cup of brown sugar but otherwise did not change anything. I cannot thank Deanna enough for submitting this recipe. If you're looking for a fluffy delicate wholesome side dish look no further. This is it! Read More
(11)
Rating: 5 stars
05/01/2009
It was a bit sweet. I might consider cutting down on the sugar some next time. Read More
(9)
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Rating: 1 stars
08/23/2004
No offense intended to the author but I will certainly never attempt this again...maybe not even any more souffles! Read More
(9)
Rating: 5 stars
06/02/2004
I've never cooked anything other then boiling some noodles for some mac 'n cheese. Made this for my girlfriend because it's her favorite dessert. She said it's exactly how she liked it. Very good recipe!! Read More
(9)
Rating: 5 stars
02/19/2008
I really liked this recipe but as always I had to make it my own. To personalize it by adding 3 parsnips and 1 red beet (I was sure to stick with root veggies). The beet added a great new dimention to the color while the parsnip replaced some of the carrots. It was a great success! Thanks Read More
(8)