Carrot Souffle with Brown Sugar Recipe -
Carrot Souffle with Brown Sugar Recipe
  • READY IN hrs

Carrot Souffle with Brown Sugar

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"Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
  3. Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
  4. Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
  5. Bake, uncovered, in the preheated oven for 1 hour, or until firm.
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2004

I made this for the 1st time for a pot luck lunch and it was a big hit. I used a blender, instead of a food processor, with excellent results.

Most Helpful Critical Review
Aug 23, 2004

No offense intended to the author but I will certainly never attempt this again...maybe not even any more souffles!


30 Ratings

Feb 07, 2008

This recipe was easy, fast and tasted great. My son who does not eat carrots loved it!! I am a vegetarian and I LOVED it :-) We all know that Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision. I can't think of a tastier way to include carrots' in our diet!Thanks for sharing this recipe!

Nov 07, 2007

After going to a restaurant serving carrot souffle in Lakeland, Florida, I found this receipe and decided to give it a try. Gave some to our neighbor who went with us and we all agreed that it was better than the souffle served at the restaurant.

Jul 15, 2009

Absolutely stellar! I used only 1/2 cup of brown sugar, but otherwise did not change anything. I cannot thank Deanna enough for submitting this recipe. If you're looking for a fluffy, delicate, wholesome side dish, look no further. This is it!

Aug 12, 2010

I really enjoyed this souffle. I made it for two people instead of eight and served it in two small souffle dishes. I added vanilla because of the description. I'm glad I did. I also added a dash of nutmeg and the two together were perfect. This is a great tasty way to get some veggies in.

May 01, 2009

It was a bit sweet. I might consider cutting down on the sugar some next time.

Feb 19, 2008

I really liked this recipe, but as always I had to make it my own. To personalize it by adding 3 parsnips and 1 red beet (I was sure to stick with root veggies). The beet added a great new dimention to the color, while the parsnip replaced some of the carrots. It was a great success! Thanks


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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 425 mg
  • 17%

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

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