Holiday Carrot Souffle

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"Tasty substitute for sweet potato pie. Rich, light, sweet souffle. Great for holidays."
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1 h 5 m servings 578 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
  2. Place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. Pour carrot mixture into prepared baking dish.
  3. Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
  4. Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.



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