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    See More:   Comfort Food Gluten-Free Holiday Meals Raising Foodie Kids Recipes for Beginners Side Dishes Vegetarian

    Last Modified: Oct 11, 2022 by Tara Ziegmont 5 Comments

    How to Make Carrot Soufflé

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    Simple & easy healthy carrot soufflé recipe - This low carb souffle is sweet and gluten-free. Best side dish for Thanksgiving or Easter dinner.

    PIN IT FOR LATER!

    three carrot soufflés stacked in a pyramid

    I used to be the Chief Managing Editor for FoodieMama.com. As such, I read each and every article that was published on the site. I edited them for grammatical problems and published them on our network.

    I read a lot of neat articles, but one on a carrot soufflé recently caught my attention. The author, Ilena Ewen, wrote a column on raising foodie kids, and she presented the recipe for carrot soufflé as a way to encourage children to eat and love vegetables.

    She's not into the hiding veggies to get them into bellies trickery that pops up from time to time, and this soufflé is clearly carrots with a few things added in.

    Some of my Easter guests were dubious about trying the carrot soufflé, but it won them over.

    It's so sweet that it could easily be served for dessert with a scoop of ice cream.

    In fact, I halved the sugar in my version below because it was even a little too sweet for my taste. (I thought that was impossible, but apparently, it isn't.)

    One more note: this recipe fills only a small pan. You would have to double it to fill a 9x9 baking dish.

    I would recommend doubling it; it's that good. Everyone will want seconds.

    How to make easy carrot soufflé

    1. Preheat oven to 350º. Spritz a one quart casserole dish or soufflé dish with butter flavored cooking spray.
    2. Cook the carrots using your preferred method. I microwaved mine. Add the melted butter and mash with a potato masher or fork until nearly smooth. I personally liked the texture the finished dish had when I left some chunks of slightly larger carrots, but then I also like lumpy mashed potatoes, so go with what you like.
    3. Add 2 eggs, sugar, flour, baking powder, and vanilla. Mix well.
    4. Separate the last egg, adding the yolk to the carrot mixture. Whip the white until it is fluffy and forms stiff peaks.
    5. Carefully and gently fold the frothy whites into the carrot mixture. Spoon into the prepared casserole dish.
    6. Bake for 40 minutes or until firm. Serve hot.

    Try these other fruit and vegetable side dishes while you're here:

    • Baked Pineapple Casserole
    • Zucchini Noodles with Garlic, Lemon, & Parmesan
    • Garlic Parmesan Roasted Carrots
    • Oven Roasted Sweet Potato Fries
    • Egg and Asparagus Salad with Mimosa Vinaigrette Dressing
    three carrot soufflés stacked in a pyramid

    Easy Carrot Soufflé

    Simple & easy healthy carrot soufflé recipe - This low carb souffle is sweet and gluten-free. Best side dish for Thanksgiving or Easter dinner.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dessert, Side Dish
    Cuisine French
    Servings 6 people
    Calories 174 kcal

    Equipment

    • Egg separator
    • Potato masher

    Ingredients
      

    • 1 pounds carrots peeled
    • ¼ cup butter melted
    • 3 eggs separated
    • ¼ cup sugar
    • 2 tablespoons all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat oven to 350º.
    • Cook the carrots using your desired method. I microwaved mine. Add the melted butter and mash with a potato masher or fork until nearly smooth. (I liked the texture it had when I left chunks of slightly unmashed carrot in the mix.)
    • Add 2 eggs, sugar, flour, baking powder, and vanilla. Mix well.
    • Separate the last egg, adding the yolk into the souffle. Whip the white until it is fluffy and forms stiff peaks.
    • Gently and carefully fold the egg white into the carrot mixture. Spoon into a 1 quart casserole or souffle dish that has been lightly greased or sprayed with butter-flavor cooking spray.
    • Bake at 350 degrees for 40 minutes or until firm. Serve hot.

    Nutrition

    Calories: 174kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 257mg | Potassium: 272mg | Fiber: 2g | Sugar: 12g | Vitamin A: 12985IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
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    More Side Dishes

    • How to Make Frozen Pierogies with Butter and Onions
    • Crockpot Sweet Potatoes with Marshmallows
    • Cilantro Lime Rice with Black Beans, Corn, & Tomatoes
    • Simple Instant Pot Potato Salad Recipe

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      Recipe Rating




    1. Wendy says

      April 14, 2009 at 8:14 pm

      This looks good. I believe each child is different and if a child needs to have their veggies hidden in their dishes for a period of time before they learn they've been eating the veggies- for them to realize that yes, they DO "like" them, then so be it.

      My mom used to smother veggies in sugar and butter, or fry things up in fatback, so she was counterproductive in the veggie quest because she made them unhealthy. I've tried to stay away from that and as a result, I have one of two that "doesn't like" veggies- and it's all in her head cause she eats veggies quite a bit when she's not thinking about it. :o)

      Wendy's last blog post..I Heart Faces: Easter

      Reply
    2. Wendy says

      April 14, 2009 at 3:14 pm

      This looks good. I believe each child is different and if a child needs to have their veggies hidden in their dishes for a period of time before they learn they've been eating the veggies- for them to realize that yes, they DO "like" them, then so be it.

      My mom used to smother veggies in sugar and butter, or fry things up in fatback, so she was counterproductive in the veggie quest because she made them unhealthy. I've tried to stay away from that and as a result, I have one of two that "doesn't like" veggies- and it's all in her head cause she eats veggies quite a bit when she's not thinking about it. :o)

      Wendy's last blog post..I Heart Faces: Easter

      Reply

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    I am passionate about helping women to care for themselves and their families physically, emotionally, and spiritually by making time for what matters most through a combination of delectable recipes, Christian inspiration, and family fun. If you're tired of feeling so weary and uninspired, you're in the right place. I'm so glad you're here!
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