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+ servings
a collage of a soufflé and carrots

Easy Carrot Soufflé

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert, Side Dish
Cuisine French
Servings 6 people
Calories 174 kcal

Ingredients
  

  • 1 lb carrots peeled
  • 1/4 cup butter melted
  • 3 eggs separated
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 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
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