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Carrot Souffle

How to make the best simple and easy carrot soufflé - This recipe is sweet and could be used as a side dish or a dessert!

I am the Chief Managing Editor for FoodieMama.com. As such, I read each and every article that is published on the site. I edit them for grammatical problems and publish 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, writes 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 9×9 baking dish.

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

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Carrot Soufflé
How to make the best simple and easy carrot soufflé - This recipe is sweet and could be used as a side dish or a dessert!
Course Dessert, Side Dish
Servings
Ingredients
Course Dessert, Side Dish
Servings
Ingredients
How to make the best simple and easy carrot soufflé - This recipe is sweet and could be used as a side dish or a dessert!
Instructions
  1. Preheat oven to 350.
  2. 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.)
  3. Add 2 eggs, sugar, flour, baking powder, and vanilla. Mix well.
  4. Separate the last egg, adding the yolk into the souffle. Whip the white until it is fluffy and forms stiff peaks.
  5. 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.
  6. Bake at 350 degrees for 40 minutes or until firm. Serve hot.
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How to make the best simple and easy carrot soufflé - This recipe is sweet and could be used as a side dish or a dessert!

 

© 2009 – 2018, Tara Ziegmont. All rights reserved.

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5 thoughts on “Carrot Souffle”

  1. 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

  2. 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

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