A carrot souffle as good as your favorite restaurant makes!

Carol

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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  • 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

271 calories; protein 3.4g 7% DV; carbohydrates 35.9g 12% DV; fat 13.3g 20% DV; cholesterol 69.8mg 23% DV; sodium 306.8mg 12% DV. Full Nutrition
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Reviews (263)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2005
With minor modifications, this is excellent. Only 1/2 cup sugar (1/4 cup brown, 1/4 cup white), a teaspoon of cinnamon and butter rather than margarine. The day before I'm going to serve I boil the carrots and puree them with the butter, sugar and vanilla, then refrigerate. Just before baking, I add the flour, baking powder & eggs (if you add the bp too far in advance, it won't rise as nicely). Read More
(456)

Most helpful critical review

Rating: 2 stars
12/27/2010
I really did not care for this. It reminded me of sweet potato casserole which I am very particular about. I don't like any side dish that taste just like dessert. I realized after mixing the sugar and butter that might be the case. The carrots have to be boiled almost baby food soft to blend easily with the mixer otherwise it is very difficult to blend. I really hoped this would work at our holiday table but it just didn't. Two servings were eaten and the rest got tossed. Carrot souffle might just be one of those things that you have had when you were younger to appreciate. Or maybe I just need to find a recipe that suits me. I don't know. Read More
(11)
311 Ratings
  • 5 star values: 220
  • 4 star values: 68
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
03/26/2005
With minor modifications, this is excellent. Only 1/2 cup sugar (1/4 cup brown, 1/4 cup white), a teaspoon of cinnamon and butter rather than margarine. The day before I'm going to serve I boil the carrots and puree them with the butter, sugar and vanilla, then refrigerate. Just before baking, I add the flour, baking powder & eggs (if you add the bp too far in advance, it won't rise as nicely). Read More
(456)
Rating: 5 stars
12/29/2006
The new hit for the holiday table! When my grandmother was alive, she'd have me go pick up the carrot souffle at Picadilly Restaurant. Now living in Texas, that option doesn't exist so I found this recipe and tried it for Thanksgiving. It was DELICIOUS...just as good as the restaurant...and is now officially part of our holiday menu. By popular demand, I made it again for Christmas. Try it! Weight Watchers...try the Splenda Baking Mix of sugar and Splenda to bring the calories down. Read More
(144)
Rating: 5 stars
10/10/2007
SO GOOD. GREAT, EASY AND DELICIOUS!!! I READ REVIEWS AND IT WAS HELPFUL TO MAKE IT EARLY IN THE MORNING KEEP IT IN THE REFRIGERATOR AND 1 HOUR BEFORE DINNER ADD FLOUR, BP AND EGGS THEN PUT IT ON THE OVEN!! Read More
(88)
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Rating: 5 stars
10/24/2005
Like many other reviewers, I halved the sugar and added cinnamon. It was more like a fluffy version of sweet potato pie filling than a souffle as I think of them, but it was amazing. It does lose its puff as it cools, but it doesn't have the texture of a fallen souffle and I actually think the flavor comes out a bit more when it's slightly cooled. I boiled my carrots until they were super-soft and used a food processor, but still had little carrot chunks; didn't hurt the end result at all though. Would make a great holiday dish! Read More
(52)
Rating: 5 stars
08/17/2004
What a delightful way to prepare carrots. I used about 2 pounds of carrots and a stick of butter instead of margarine. I threw everything into a large baking dish and gave it several good pulses with my hand mixer (hand held blender) until everything was nice and smooth. My mom and grandmother went wild over this stuff and have since made it many, many times using Splenda. I was even able to get my 5 year old to try some with cool-whip on top. Very good recipe Carol. Read More
(39)
Rating: 5 stars
03/28/2006
My 15-year old son and I finished it all in one sitting! Definitely use less than half the sugar (split white and brown 50-50) and half the butter. It would also be nice with a topping of brown sugar and chopped pecans. We topped our servings with whipped cream. This could easily pass for a dessert! Use all three eggs and the correct amount of baking soda and it will puff up nicely in a souffle baking dish. Read More
(32)
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Rating: 5 stars
12/14/2004
This turned out incredible! It melts in your mouth. I did add a few dashes of cinnamon with the carrots and topped with brown sugar before baking. My husband thought it was a bit sweet and should have been dessert, but I thought it made a great side. Just be sure to cook the carrots until they are VERY tender, so they will mix well. Definitely will make again. Read More
(23)
Rating: 5 stars
03/03/2006
This is marvolous. It has a nice light texture excellent flavor and looks beautiful on a plate. I served it up in individual ramikens and that helped it cook faster. Read More
(19)
Rating: 4 stars
12/14/2003
I took the advice of other reviewers and only used half of the white sugar of the recipe. Still turned out very sweet. Got wonderful reviews. Would add cinnamon or maybe nutmeg next time to give it more of a "holiday flavor". Read More
(19)
Rating: 2 stars
12/27/2010
I really did not care for this. It reminded me of sweet potato casserole which I am very particular about. I don't like any side dish that taste just like dessert. I realized after mixing the sugar and butter that might be the case. The carrots have to be boiled almost baby food soft to blend easily with the mixer otherwise it is very difficult to blend. I really hoped this would work at our holiday table but it just didn't. Two servings were eaten and the rest got tossed. Carrot souffle might just be one of those things that you have had when you were younger to appreciate. Or maybe I just need to find a recipe that suits me. I don't know. Read More
(11)
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