Best 3 Sweet Carrot Souffle Recipes

Are you craving a sweet and savory side dish to elevate your next meal? Look no further than the delectable sweet carrot souffle. This classic French dish combines the natural sweetness of carrots with a fluffy, airy texture that will tantalize your taste buds. With its vibrant orange color and irresistible aroma, sweet carrot souffle is sure to be a showstopper at any gathering. In this article, we will guide you through the process of creating the perfect sweet carrot souffle, providing step-by-step instructions, ingredient suggestions, and expert tips to ensure a successful outcome. Get ready to embark on a culinary journey that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

PICCADILLY'S SWEET CARROT SOUFFLE

Piccadilly's Sweet Carrot Souffle image

First had this at a restaurant down south. So yummy! Great way to use carrots in a meal. This is such a nice side dish that I've used it for dinner parties. Everyone thinks it's a sweet potato dish!

Provided by susan

Categories Low Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 lbs peeled & chopped carrots
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons flour
3 eggs, well-beaten
1/2-1 cup margarine, at room temperature
powdered sugar

Steps:

Preheat oven to 350 degrees.
Steam or boil carrots; drain well and transfer to a large mixing bowl.
While carrots are still warm, add sugar, baking powder, and vanilla.
Beat with mixer until smooth.
Add flour and mix well; add beaten eggs and mix well.
Add margarine and beat well.
Pour mixture into a lightly greased 2-quart baking dish.
Bake at 350 degrees for 1 hour or until the top is light golden brown.
Sprinkle lightly over the top with powdered sugar before serving.

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

Ingredients

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

PICADILLY AND/OR MORRISON'S SWEET CARROT SOUFFLé

Picadilly And/Or Morrison's Sweet Carrot Soufflé image

You have to try this for the holidays. Such a sweet & creamy way to eat your carrots. The top is my favorite part--just a tad crunchy brown.

Provided by Pechsth

Categories Vegetable

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 lbs baby carrots
1 1/2 lbs sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
1/4 cup all-purpose flour
6 large eggs
1/2 lb margarine
sifted powdered sugar

Steps:

Steam or boil carrots until extra soft. Drain well.
Add sugar, baking powder, and vanilla.
Whip with mixer until smooth.
Add flour and mix well.
Whip eggs and add to flour mixture, blend well.
Add softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the soufflé will rise.
Bake in 400°F degree oven about 45 minutes or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.

Tips:

For a creamier soufflé, use full-fat milk and heavy cream.
Grate the carrots finely so that they cook evenly.
Be sure to whisk the egg whites until they are stiff peaks, this will help the soufflé rise.
Fold the egg whites into the carrot mixture gently, over-mixing will deflate the soufflé.
Bake the soufflé immediately after assembling, this will help it rise properly.
Serve the soufflé immediately, it will start to deflate after a few minutes.

Conclusion:

Carrot soufflé is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, there is a carrot soufflé recipe out there for you. So next time you are looking for a unique and impressive dish to serve, give carrot soufflé a try.