Go Back

Carrot Souffle

5 from 1 vote
Print Recipe
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 1 minute
Total Time 15 minutes

Ingredients  

  • 1 lb or 1 Bag Baby Carrots
  • 1/2 Cup unsalted butter, melted
  • 3 eggs
  • 1/4 Cup granulated sugar
  • 3 Tbsp all purpose flour
  • 1 Tsp baking powder
  • 1 Tsp vanilla
  • 1/4 teaspoon kosher salt

Instructions 

  • Place carrots in a steamer pot and steam for 5 minutes or until fork tender then remove and cool.
  • Preheat oven to 300 F.
  • Place all ingredients in a blender and blend till smooth.
  • Pour batter into greased ramekins about 2/3 up or an 8×8 glass baking dish.
  • Place ramekins or baking dish into a water bath with the water half way up the ramekin or dish.
  • Bake for 1 hour. (You can test the center with a toothpick to see if it comes out clean)
  • Cool, flip over the ramekins to remove the soufflé or cut into bars from the baking dish.
  • Serve.

Nutrition

Calories: 210kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Cholesterol: 40mg | Sodium: 270mg | Fiber: 2g | Sugar: 10g
Did you make this recipe?Mention @Weelicious or tag #weelicious!