Carrot Souffle

Carrot Souffle

"A carrot souffle as good as your favorite restaurant makes!"
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Ingredients

1 h 30 m servings 271 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

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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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
  3. While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
  4. Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Reviews

Read all reviews 244
  1. 280 Ratings

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Most helpful positive review

With minor modifications, this is excellent. Only 1/2 cup sugar (1/4 cup brown, 1/4 cup white), a teaspoon of cinnamon and butter rather than margarine. The day before I'm going to serve I boi...

Most helpful critical review

I really did not care for this. It reminded me of sweet potato casserole, which I am very particular about. I don't like any side dish that taste just like dessert. I realized after mixing the s...

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With minor modifications, this is excellent. Only 1/2 cup sugar (1/4 cup brown, 1/4 cup white), a teaspoon of cinnamon and butter rather than margarine. The day before I'm going to serve I boi...

The new hit for the holiday table! When my grandmother was alive, she'd have me go pick up the carrot souffle at Picadilly Restaurant. Now living in Texas, that option doesn't exist so I found ...

SO GOOD. GREAT, EASY AND DELICIOUS!!! I READ REVIEWS AND IT WAS HELPFUL TO MAKE IT EARLY IN THE MORNING KEEP IT IN THE REFRIGERATOR AND 1 HOUR BEFORE DINNER ADD FLOUR, BP AND EGGS THEN PUT IT O...

Like many other reviewers, I halved the sugar and added cinnamon. It was more like a fluffy version of sweet potato pie filling than a souffle as I think of them, but it was amazing. It does l...

What a delightful way to prepare carrots. I used about 2 pounds of carrots and a stick of butter instead of margarine. I threw everything into a large baking dish and gave it several good pulse...

My 15-year old son and I finished it all in one sitting! Definitely use less than half the sugar (split white and brown 50-50) and half the butter. It would also be nice with a topping of brow...

This turned out incredible! It melts in your mouth. I did add a few dashes of cinnamon with the carrots and topped with brown sugar before baking. My husband thought it was a bit sweet and sh...

This is marvolous. It has a nice light texture, excellent flavor and looks beautiful on a plate. I served it up in individual ramikens and that helped it cook faster.

I took the advice of other reviewers and only used half of the white sugar of the recipe. Still turned out very sweet. Got wonderful reviews. Would add cinnamon or maybe nutmeg next time to g...

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