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READY IN 1½ hrs

Carrot Souffle with Brown Sugar

Read Reviews (24)

"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!" — Deanna

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Original recipe makes 8 servings Change Servings

2 pounds carrots, peeled and chopped
1/2 cup margarine
3 eggs
3/4 cup brown sugar

1/4 cup flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
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.
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.
Bake, uncovered, in the preheated oven for 1 hour, or until firm.

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PREP 15 mins
COOK 1 hr 15 mins
READY IN 1 hr 30 mins

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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.

—441XMAS

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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!

—Samantha Stinson

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28 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!

—LowCountryGirl

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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.

—Judy

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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!

—Beth123

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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.

—NSP

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May 01, 2009

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

—jodie4245

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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

—AtRaO

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Nutrition

Calories
240 kcal
12%

Carbohydrates
27.6 g
9%

Cholesterol
79 mg
26%

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.

Nutritional Information

Carrot Souffle with Brown Sugar

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 240
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 2.6g 13 %
Cholesterol 79mg 26 %
Sodium 425mg 17 %
Potassium 417mg 12 %
Total Carbohydrates 27.6g 9 %
Dietary Fiber 3.3g 13 %
Protein 4g 8 %
Sugars 18.8g
Vitamin A 391 %
Vitamin C 11 %
Calcium 13 %
Iron 10 %
** Thiamin 15 %
Niacin 16 %
Vitamin B6 12 %
Magnesium 7 %
Folate 21 %

* 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.