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Food & Home

Soufflé aux Carottes (Carrot Soufflé)

“This is an easy recipe that has a soft and fluffy texture that you will not mess up! A surprisingly fast dish to make that is part carrot cake, part soufflé.”

Serves 6

1 pound carrots, cooked and mashed

½ cup of granulated sugar (substitute with coconut sugar, date sugar, or maple syrup)

1 teaspoon baking powder

½ cup butter, softened but not warm or melted

3 eggs, beaten

3 tablespoons flour

1 teaspoon vanilla

1 teaspoon cinnamon (to taste)

½ teaspoon nutmeg (to taste)

1. Preheat the oven to 350°F and grease one large baking dish (you can also put them in individual dishes to make a nice presentation).

2. Mix all ingredients in a bowl with a mixer. It can be prepped earlier and put in the fridge until ready to bake.

3. Bake 40-50 minutes, until knife comes clean. You can eat these hot or cold.