April 1st, 2015

Carrot Souffle

Carrot Souffle 001


Hopefully you still have room on your Easter Menu for this Carrot Souffle.  It’s a simple dish that has a warm, custard flavor to really make the carrots pop!  It’s a little sweet, so it could go perfectly with your brunch or dinner menu.  I love it warm out of the oven, but the leftovers are great right from the frig, so serve it hot or cold.


Carrot Souffle



Carrot Souffle


1 pound carrots, peeled, steamed until soft, mashed
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1/2 cup butter, softened
3 eggs, lightly beaten
1 teaspoon vanilla

For the Topping
1 tablespoon sugar
1/2 teaspoon cinnamon


Preheat oven to 350 degrees.  Grease or spray an 8×8 baking dish.

Mix the mashed carrots with your electric mixer until smooth.  Stir together the sugar, flour, and backing powder in a separate bowl.  Combine with the carrots.  Add the butter, eggs and vanilla.  Mix completely. Pour into prepared dish.  Combine the sugar and cinnamon and sprinkle over the top.

Bake 45 minutes or until a toothpick comes out clean.  Refrigerate leftovers.


Want More Carrot Inspiration for this Week?  Here are a few other Recipes for your Easter Celebration:

Carrot Cake Cheesecake Recipe

 Carrot Cake Cheesecake



Carrot Cake Sheet Cake


carrot salad 079

Carrot Cake Salad


Carrot Zucchini  Bars 181

Carrot Zucchini Bars


Carrot Lemonade 154Carrot Lemonade






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