Carrot Souffle

( 4 out of 5 )
Save Recipe 300-CarrotSouflle-150x150
  • -8Servings+
  • 20 mPrep Time
  • 60 mCook Time
  • 1:20 hReady In
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“Life is what you bake of it.”

Recipe inspired by a dish prepared by my sister, Jennifer Taylor Dimmitt, at a Christmas dinner. This soufflé is so soft and sweet that you might want to serve it as a dessert instead of a side dish.




  • Boil the carrots until soft. Drain well and transfer to the food processor. While the carrots are still warm, add the next three ingredients and mix until smooth. Note - 1 T of Dry Sherry can be substituted for the vanilla. Next, add the flour, eggs (already whipped), butter, and mix well. Pour mixture into a greased, 2-qt baking dish or pan. Bake at 350-degrees for about an hour or until top is light golden brown. After cooling a little, dust lightly with confectioner’s sugar before serving.

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