Easy Carrot Souffle Recipe
This easy carrot souffle recipe makes for the perfect healthy side dish to impress your guests for any gathering or holiday event!
Equipment
- 1 2-2.5 Quart Ceramic Baking Dish
Ingredients
- 2 Pounds Carrots, Boiled Baby Carrots Preferred
- 4 Large Eggs Room Temperature
- ½ Cup Coconut Oil Melted
- 1 Teaspoon Vanilla Extract
- ¾ Cup Coconut Sugar
- ⅓ Cup Almond Flour
- 1 & ¼ Teaspoons Baking Powder
- ½ Teaspoon Cinnamon
- ⅛ Teaspoon Nutmeg
- ¾ Teaspoon Salt
- 1 Tablespoon Powdered Sugar To Garnish, Optional
Instructions
- Place your rack in the middle position and pre-heat your oven to 350 F.
- If you are using whole carrots, peel them first and then roughly chop them into ½ inch pieces. If you are using baby carrots, skip the first part of this step and just remove them from the bag. Next, place the carrots in a medium sized pot on high heat and boil for 20-25 minutes or until your carrots are extremely tender and cooked through.
- In a food processor, add in your carrots and pulse until they are very smooth (about 1 minute). Then add in your eggs, coconut oil, and vanilla extract. Pulse again until everything is incorporated (about 15 seconds).
- Next, add in your dry ingredients (the coconut sugar, almond flour, baking powder, salt, cinnamon, and nutmeg). Pulse again until everything is just incorporated (about 10 seconds) .
- Pour your batter into a 2 to 2-½ quart round or squared ceramic baking dish and bake for 40-45 minutes or until your toothpick comes out clean when poked through the center.*
- Let sit for about 10 minutes. Garnish with powdered sugar (optional) and serve!
Video
Notes
Hint: Make sure to allow the souffle to cool before adding your powdered sugar or the sugar will melt right in. If you are serving this at a holiday event, add the powdered sugar right before you are ready to serve.
Substitutions
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- Coconut Sugar- If you don't have or like coconut sugar, feel free to substitute for brown sugar or even maple syrup.
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- Almond Flour- If you don't have almond flour and you are not gluten-free, feel free to substitute the almond flour with all purpose flour.
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- Coconut oil- If you don't have, don't like or don't need this recipe to be dairy-free, feel free to substitute the coconut oil for melted butter instead.
Variations
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- Toddler Friendly- Cut the sugar to ¼ cup to make this recipe toddler friendly.
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- Deluxe- serve with coconut cream topping and crushed candied nuts to add an extra layer of richness.
Equipment
All you need to make this easy carrot souffle recipe is a 2-2.5 quart ceramic baking dish. Make sure if you bake this in any other non-ceramic baking dish, you keep a close eye on the dish because this will impact the cooking times and how the recipe turns out! If you are in the market for a ceramic baking dish, this is the dish I used in this recipe. Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.Storage
Store any leftover carrot souffle in an air tight container in the refrigerator. This helps maintain its freshness and prevents it from drying out. Consume within 2-3 days for best taste and texture. When reheating, use an oven or a toaster to help restore the souffle's light and airy consistency. Avoid microwaving, as it can compromise the texture. If you've opted for the powdered sugar topping, consider dusting it just before serving each portion for a fresh and appealing presentation.Nutrition
Calories: 270kcalCarbohydrates: 25gProtein: 5gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 93mgSodium: 438mgPotassium: 305mgFiber: 4gSugar: 16gVitamin A: 15773IUVitamin C: 3mgCalcium: 98mgIron: 2mg
Tried this recipe?Let us know how it was!