Easy Carrot Soufflé
The best carrot soufflé is light, fluffy, and just the right amount of sweet! Made with fresh shredded carrots, steamed carrots, or canned carrots, it’s an easy souffle recipe that tastes like a Piccadilly Cafeteria copycat in gluten-free form. This carrot casserole is one of the best easy holiday side dishes for Thanksgiving, Christmas, or Easter, pairing perfectly with any meal.
Ingredients
- 1 pounds carrots peeled
- ¼ cup butter melted
- 3 eggs separated
- ¼ cup sugar
- 2 tablespoons all-purpose flour or a gluten-free baking mix
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla bean paste or equal amount 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.
Video
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
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