Sweet Carrot Soufflé

Okay, before you skip over this post because soufflés sound hard or because carrot soufflé sounds weird let me tell you two things.

One, this is not a real soufflé.  There’s no beating egg whites into oblivion and worrying about the rise and fall of your end product.  There are eggs in this carrot soufflé, but they’re mixed into the filling using a blender – no fussiness here.

Two, carrot soufflé does sound weird – I’ll give you that.  But it doesn’t TASTE weird, which is what ultimately matters.  It tastes like a softly sweet little cloud.  If your only association with cooked carrots is as an accompaniment to beef stew, stop thinking about that.  These carrots are nothing like those carrots.

In fact, you can’t really tell that the base of this dish is carrots at all.  They provide sweetness, that electric orange color, and a smooth earthy texture, but they combine with the sugar and maple and orange to create something that’s almost reminiscent of dessert.

This sweet soufflé could easily take the place of something like candied sweet potatoes at your Thanksgiving dinner table, but don’t hoard this recipe for one time of year only.  This one deserves to be in your cold weather Sunday night rotation.  Trust me, it’s that good.

Oh yea, and did I mention that this is really easy too?  Like throw all of your ingredients into a blender and mix easy.  And it reheats really well while still maintaining the fluffy soufflé texture.

Sweet Carrot Soufflé

Here’s what you’ll need:

  • 32 oz baby carrots
  • 1 cup white sugar
  • Zest of 1 large orange
  • 3 tbsp fresh squeezed orange juice
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, melted
  • 6 large eggs, added two at a time
  • 1 ½ tsp baking powder
  • 6 tbsp all purpose flour
  • ⅓ cup pomegranate seeds, for garnish

 

Sweet Carrot Soufflé with Orange and Maple - perfect for holiday entertaining!

Preheat your oven to 350, and bring a large pot of water to a boil.  Add a heaping tablespoon of salt plus the carrots and stir.  Cover and boil for 30 minutes or until the carrots are soft all the way through.  Drain the carrots, and let them cool slightly before adding them to a large blender.

Puree the carrots until smooth, adding just a tiny bit of water if necessary to loosen things up.

Sweet Carrot Soufflé with Orange and Maple - perfect for holiday entertaining!  Add the sugar, orange zest, orange juice, maple syrup, vanilla extract, kosher salt, and melted butter to the pureed carrots in the blender, and blend again until smooth.

Next, add the eggs two at a time until fully combined.  The puree should be much thinner now than when you started, almost to the consistency of thick soup.

Sweet Carrot Soufflé with Orange and Maple - perfect for holiday entertaining!

Finally, add the baking powder and flour to the blender and puree again until thoroughly combined.  Pour the mixture into a 2 quart, greased baking dish and smooth the top with a spatula.  The picture above shows what not to do 🙂 I totally forgot to smooth those ripples in the middle.

Bake at 350 for about an hour or until the middle of the carrot soufflé is set (meaning it no longer wiggles when you shake the pan).  If you’re cooking this on a day when you’ve got lots of other things going in and out of your oven (cough, cough – Thanksgiving), then you’ll probably need a little longer cooking time.

Sweet Carrot Soufflé with Orange and Maple - perfect for holiday entertaining!

Let cool 10 minutes prior to serving so that the carrot soufflé can set.  I like to garnish with some orange zest and individual pats of butter.  Pomegranate seeds add a tangy crunch as well.

Since this isn’t a real souffle, it reheats remarkably well.  Store in the refrigerator for 3-4 days.

Sweet Carrot Soufflé with Orange and Maple - perfect for holiday entertaining!

   Bon appétit!

Sweet Carrot Souffle

This sweet carrot souffle is light and airy but without any of the difficulty of a real souffle - it's a stunning side dish for any winter meal!

Course Side Dish
Cuisine American, French
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 6

Ingredients

  • 32 oz baby carrots
  • 1 cup white sugar
  • Zest of 1 large orange
  • 3 tbsp fresh squeezed orange juice
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • ¼ tsp kosher salt
  • ½ cup unsalted butter melted
  • 6 large eggs
  • 1 ½ tsp baking powder
  • 6 tbsp all purpose flour
  • cup pomegranate seeds for garnish

Instructions

  1. Preheat your oven to 350, and bring a large pot of water to a boil. Add a heaping tablespoon of salt plus the carrots to the boiling water and stir. Cover and boil for 30 minutes or until the carrots are soft all the way through. Drain the carrots, and let them cool slightly before adding them to a large blender.
  2. Puree the carrots until smooth, adding just a tiny bit of water if necessary to loosen things up.
  3. Add the sugar, orange zest, orange juice, maple syrup, vanilla extract, kosher salt, and melted butter to the pureed carrots in the blender, and blend again until smooth.
  4. Next, add the eggs two at a time until fully combined.
  5. Finally, add the baking powder and flour to the blender and puree again until thoroughly combined. Pour the mixture into a 2 quart, greased baking dish and smooth the top with a spatula.
  6. Bake at 350 for about an hour or until the middle of the carrot soufflé is set.
  7. Let cool 10 minutes prior to serving so that the carrot soufflé can set. I like to garnish with some orange zest and individual pats of butter. Pomegranate seeds add a tangy crunch as well.



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