Carrot souffle is a decadent yet light dish perfect for the holidays. It’s not technically a souffle, but a baked casserole made primarily of pureed carrots. Think sweet potato casserole, but lighter, fluffier, and more delicate. And because it’s not a real souffle, you don’t have to worry about the recipe being super complicated.
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract, and eggs; mix well. Sift flour, baking powder, salt, and sugar together. Stir into the carrot mixture and blend until smooth. Transfer to the prepared casserole dish. Bake for 45 minutes.
Don’t let the word soufflé deter you—it’s far more like a comforting casserole. Don’t let the word soufflé deter you—it’s far more like a comforting casserole. Skip to content Southern Living SearchSearch Please fill out this field.
Adjust the amount of sugar accordingly. Brown Sugar – I like to use a combination of granulated and brown sugar for this recipe because it creates the perfect balance of flavor and texture. The brown sugar has a deeper flavor that pairs wonderfully with fall spices. It also contains molasses which helps moisten the souffle.