Best 5 Carrot Souffle With Pecan Topping Recipes

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Carrot soufflé with pecan topping is a delightful dish that combines the sweetness of carrots with the crunchy texture of pecans. It is a versatile dish that can be served as an appetizer, side dish, or even a main course. The soufflé is light and airy, while the pecan topping adds a delightful crunch and nutty flavor. This dish is sure to impress your guests and is a great way to enjoy the delicious flavors of carrots and pecans.

Let's cook with our recipes!

FRESH CARROT SOUFFLE



Fresh Carrot Souffle image

A carrot souffle as good as your favorite restaurant makes!

Provided by Carol

Categories     Desserts

Time 1h30m

Yield 8

Number Of Ingredients 8

1 ¾ pounds carrots, peeled and chopped
1 cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
½ cup margarine, softened
2 teaspoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
  • While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
  • Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g

SWEET CARROT SOUFFLE



Sweet Carrot Souffle image

Make and share this Sweet Carrot Souffle recipe from Food.com.

Provided by Food.com

Categories     Low Protein

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11

1 3/4 lbs carrots, with tops (weight of carrots minus the greens)
6 tablespoons butter, softened
3/4 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
1/2 cup grated carrot
1/2 cup chopped pecans
3/4 cup light brown sugar

Steps:

  • Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly.
  • Preheat oven to 350°F. Line a 9" x 13" baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray.
  • In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil.
  • [Alternatively, bake soufflé in a greased 2-quart casserole.].
  • Pecan Topping:.
  • In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture.
  • Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean.
  • Remove from oven and unmold soufflé onto serving platter. Insert reserved carrot tops in to the top of the carrot shape.
  • Serve warm.

Nutrition Facts : Calories 299.9, Fat 12.5, SaturatedFat 5.2, Cholesterol 74.1, Sodium 317, Carbohydrate 45.2, Fiber 3.1, Sugar 35.4, Protein 3.9

CARROT SOUFFLE



Carrot Souffle image

An excellent side dish, or have it for brunch.

Provided by LOUETTA

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • 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 together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
  • Bake for 45 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g

CARROT SOUFFLE WITH CORNFLKE TOPPING RECIPE



Carrot Souffle with cornflke topping Recipe image

Provided by klodge76

Number Of Ingredients 14

Souffle:
1 lb. carrots cooked
3 eggs
1/3 cup white sugar
1/2 cup butter melted
2 Tbsp flour
1 tsp baking powder
Dash of nutmeg
Dash of cinnamon
Topping:
1/2 cup cornflakes crushed
3 Tbsp brown sugar
2 Tbsp butter melted
1/4 cup chopped nuts (walnuts or pecans)

Steps:

  • Pre-heat oven to 350 degrees Pre-cook carrots. Put carrots and eggs in a blender and blend well on puree setting. Add sugar, butter, flour, baking powder, nutmeg and cinnamon. Blend until smooth. Pour into a 1 1/2 quart souffle dish. Combine the topping ingredients in a separate bowl and sprinkle over the souffle. Bake for 1 hour.

CARROT SOUFFLE WITH CRUNCHY TOPPING



Carrot Souffle With Crunchy Topping image

Make and share this Carrot Souffle With Crunchy Topping recipe from Food.com.

Provided by Geca1170

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs carrots (peeled and sliced)
1/2 cup butter, melted
3 eggs
3/4 cup sugar
1 tablespoon flour
1 teaspoon baking powder
1 teaspoon almond extract or 1 teaspoon vanilla extract
1 dash cinnamon
1 dash clove
1 dash nutmeg
4 graham crackers (or graham cracker crumbs)
3 tablespoons brown sugar
3/4 cup walnuts
1/3 cup butter, not melted

Steps:

  • Boil carrots until they are very soft and can easily be mashed.
  • Process carrots in food processor or blender with butter, eggs, and sugar.Blend well until smooth.
  • Separate a small amount of this mixture in a bowl and add flour and baking powder. Stir this.
  • Add this mixture to the carrot blend and mix well.
  • Add spices and almond or vanilla extract.
  • Pour into lightly greased casserole or souffle dish.
  • Crush graham crackers or use graham cracker crumbs and chop walnuts. Mix together.
  • Add brown sugar.
  • Add small bits of butter, rolling it around with your fingers in the crumbly mix to make small lumps of crumble.
  • Add crumble topping to the casserole dish.
  • Bake in the oven at 350 degrees for 45 minutes.

Nutrition Facts : Calories 855.6, Fat 57.7, SaturatedFat 27, Cholesterol 260.3, Sodium 619.6, Carbohydrate 80, Fiber 8.1, Sugar 61, Protein 11.3

Tips:

  • For the smoothest soufflé, make sure to sift the flour and sugar together before adding them to the egg mixture.
  • Be careful not to overbeat the egg whites, as this can make the soufflé tough.
  • Bake the soufflé immediately after assembling it, as it will start to deflate if it sits for too long.
  • Serve the soufflé as soon as it comes out of the oven, as it will start to fall after a few minutes.
  • If you don't have a soufflé dish, you can use a 9-inch round cake pan instead.
  • For a vegan version of this recipe, you can use aquafaba (the liquid from a can of chickpeas) instead of the egg whites.
  • You can also add other ingredients to the soufflé, such as cheese, herbs, or vegetables.

Conclusion:

Carrot soufflé with pecan topping is a delicious and elegant dessert that is perfect for any special occasion. It is light and airy, with a delicate carrot flavor and a crunchy pecan topping. This recipe is easy to follow and can be made with just a few simple ingredients. So next time you are looking for a special dessert to impress your friends and family, give carrot soufflé with pecan topping a try.

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