Carrot Souffle Recipe -
Carrot Souffle Recipe
  • READY IN 2 hr

Carrot Souffle

Recipe by  

"This recipe follows the paleo diet. If you aren't a carrot person, you can easily substitute with sweet potatoes. Optional: sprinkle cinnamon on top before serving. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray.
  2. Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 45 minutes. Drain and transfer carrots to a food processor. Add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth.
  3. Blend eggs, adding 1 at a time and processing after each addition, into carrot mixture. Spoon carrot mixture into the prepared casserole dish, allowing room to rise.
  4. Bake in the preheated oven until top is golden brown, 45 to 60 minutes.
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Reviews More Reviews

Jul 24, 2014

I wasn't sure if this recipe was a side dish or a that I've made it, I'll call it an elegant side dish! It is definitely worth the time it requires to make it...slightly sweet, but savory would be wonderful for Thanksgiving fare. Will save this one and use often!

Apr 25, 2014

This is such a special recipe. It turned out great and looked beautiful. I found it because i had some coconut flour to use up. It takes a lot of time to make and mine should have cooked longer. I took it out after 45 minutes even though the center looked jiggly because everyone was waiting for it. I think it needed the 60 minutes. It has a sweet taste without a lot of sugar. I will defiantly make this one again and try it with sweet potatoes.


3 Ratings

Apr 07, 2014

This is delicious


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 495 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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