Delicious Carrot Souffle Recipes

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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

DELICIOUS CARROT SOUFFLE



Delicious Carrot Souffle image

This recipe is delicious! I make it for every holiday and sometimes just for a colorful and delicious side dish during the week, just because we love it! Even those who don't normally like carrots really liked this souffle, and kids love it, too. It's a great alternate to sweet potato casserole; plus, it's super easy to prepare! I strongly suggest not adding any of type of "pumpkin pie" spices, etc. to this dish as it will really alter the outcome. This comes straight from Cooking Light with no alterations - it doesn't need any!

Provided by hepcat1

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

7 cups chopped carrots (about 2 pounds)
2/3 cup granulated sugar
1/4 cup nonfat sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
cooking spray
1 teaspoon powdered sugar

Steps:

  • Preheat oven to 350.
  • Cook carrots until tender and drain.
  • Process carrot in food processor until nice and smooth.
  • Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine.
  • Coat a 2-quart baking dish with cooking spray and spoon in mixture.
  • Bake for 40 minutes or until puffed and set.
  • Sprinkle with powdered sugar, and serve immediately.

Nutrition Facts : Calories 177.6, Fat 5.1, SaturatedFat 2.5, Cholesterol 87.7, Sodium 237, Carbohydrate 29.9, Fiber 2.8, Sugar 22.1, Protein 4

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

FLUFFY CARROT SOUFFLE



Fluffy Carrot Souffle image

This is a delicious easy side to serve at a Thanksgiving or Christmas dinner, it may be doubled if desired and may be made well in advance and refrigerated until ready to bake -- the first time I made this I used 3/4 cup sugar, that was too sweet for our tastes, start with 1/2 cup and add in more until desired sweetness is achieved, white sugar may be used in place of brown but I find that brown is better, Splenda may also be used if desired :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs carrots, peeled and chopped
1/2 cup melted butter
1 1/2 teaspoons vanilla
1/2 cup brown sugar (adjust the amount of sugar to suit taste)
3 tablespoons flour
1 teaspoon baking powder
1/2-1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch salt
2 large eggs, beaten
2 teaspoons confectioners' sugar (or to taste)

Steps:

  • Set oven to 350°F.
  • Butter a 2-quart casserole dish.
  • Cook the carrots in boiling water until tender (about 12-15 minutes) drain very well then transfer to a bowl or you may steam the carrots until tender.
  • Mash the carrots very well using a fork.
  • Add in all remaining ingredients except the confectioners sugar (start with 1/2 cup brown sugar adding in more until desired sweetness is achieved) mix well to combine.
  • Transfer to casserole dish.
  • Sprinkle with confectioners' sugar.
  • Bake uncovered for about 30 minutes.

EMERIL'S CARROT SOUFFLE



Emeril's Carrot Souffle image

Make and share this Emeril's Carrot Souffle recipe from Food.com.

Provided by Juenessa

Categories     Vegetable

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 17

1/2 tablespoon vegetable oil
3 lbs carrots, chopped
6 large eggs
2 cups packed light brown sugar
1/2 lb unsalted butter, at room temperature
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup fresh orange juice
1 tablespoon orange zest
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 pinch salt
1 cup packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
4 tablespoons unsalted butter, at room temperature

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9 by 13-inch casserole with the oil and set aside.
  • Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain.
  • Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
  • Depending on the size of your processor, you may need to so this in batches.
  • Spoon the mixture into the prepared casserole.
  • Combine the brown sugar, pecans, flour, and butter in a medium bowl.
  • Stir to blend.
  • Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.

Nutrition Facts : Calories 691.8, Fat 35.5, SaturatedFat 16.6, Cholesterol 189.6, Sodium 241.4, Carbohydrate 90.3, Fiber 5.4, Sugar 71, Protein 8

HOLIDAY CARROT SOUFFLE



Holiday Carrot Souffle image

Tasty substitute for sweet potato pie. Rich, light, sweet souffle. Great for holidays.

Provided by LV2EAT

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 8

Number Of Ingredients 10

2 pounds carrots, peeled and cut into chunks
6 eggs
1 cup butter, melted
⅔ cup white sugar
6 tablespoons matzo meal
2 teaspoons vanilla extract
1 pinch ground cinnamon
1 cup chopped walnuts
6 tablespoons brown sugar
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
  • Place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. Pour carrot mixture into prepared baking dish.
  • Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
  • Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 45.1 g, Cholesterol 215.8 mg, Fat 42.4 g, Fiber 4.4 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 338.8 mg, Sugar 32.8 g

CARROT SOUFFLE



Carrot Souffle image

Provided by Bryan Miller

Categories     dinner, main course

Time 40m

Yield Serves 8

Number Of Ingredients 6

2 pounds carrots (about 4 1/2 cups), chopped
1/2 cup ricotta cheese
1/4 teaspoon powdered cumin
3 tablespoons fresh dill, minced
Salt and freshly ground pepper to taste
8 eggs, separated

Steps:

  • Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • Boil carrots in salted water until soft. Drain well.
  • Place carrots in food processor or blender with ricotta, cumin, dill, salt and pepper. Puree well. You should have about 3 cups. Transfer to mixing bowl.
  • Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into carrot mixture, then remainder. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams

SAM'S CARROT SOUFFLE



Sam's Carrot Souffle image

This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

1 tablespoon unsalted butter, room temperature, plus more for baking dish
2 pounds carrots, peeled and cut into 1/4-inch-thick rounds
Coarse salt
1 cup whole milk
1 cup saltine cracker crumbs
3/4 cup grated sharp white cheddar cheese
1/3 cup very finely chopped onion
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 large eggs

Steps:

  • Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside.
  • Place carrots in a large pot and add enough water to cover by 1 inch. Generously salt water and bring to a boil over high heat. Reduce heat and simmer until carrots are tender and easily pierced with the tip of a sharp knife, about 10 minutes.
  • Strain carrots and transfer to the bowl of a food processor; process until pureed. Transfer carrot puree to a large bowl; stir in milk, cracker crumbs, cheese, onion, butter, salt, black pepper, and cayenne pepper.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until foamy. Whisk eggs into carrot mixture until just combined.
  • Transfer carrot mixture to prepared baking dish and bake until puffed and light golden brown on top, 40 to 45 minutes; serve warm.

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

FANCY-SCHMANCY CARROT SOUFFLE



Fancy-Schmancy Carrot Souffle image

Make and share this Fancy-Schmancy Carrot Souffle recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs carrots, sliced
1/2 cup butter
3 eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon ground cinnamon (or to taste)

Steps:

  • Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
  • Add carrots, butter, and the rest of the ingredients to a food processor.
  • Process until mixture is smooth.
  • Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
  • Bake at 350 degrees for 1 hour and 10 minutes or until set.

CARROT SOUFFLE



Carrot Souffle image

This recipe is rooted in my backyard garden. It's an excellent way to dress up veggies. My six grandchildren are happy to eat their carrots when they're dished up like this.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

1-1/2 cups soft bread crumbs
1 cup milk
3 eggs, separated
2 cups finely grated carrots
1/2 cup finely chopped celery
3 tablespoons minced fresh parsley
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cream of tartar

Steps:

  • In a bowl, soak bread crumbs in milk. Lightly beat egg yolks; add to crumbs with carrots, celery, parsley, onion, salt and pepper. Mix well. In a bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 84mg cholesterol, Sodium 396mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

CARROT ONION CHEESE SOUFFLE



Carrot Onion Cheese Souffle image

This is a variation of my other recipe, Easy Chocolate Souffle, that I experimented with today. The recipe is very easy and the flavor is surprisingly complex - the baby carrots add sweetness and the garlic and cheese add a savory kick.

Provided by Peg

Categories     Side Dish     Vegetables     Onion

Time 1h55m

Yield 4

Number Of Ingredients 11

4 teaspoons butter, softened
2 large onion, shredded
2 cups baby carrots, shredded
½ cup butter, melted
½ cup grated Parmesan cheese
2 teaspoons garlic powder, or more to taste
3 eggs
4 egg yolks
½ cup white sugar
1 ½ cups all-purpose flour, or as needed
1 cup shredded mozzarella cheese

Steps:

  • Grease bottoms and sides of each ramekin with 1 teaspoon butter.
  • Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter; mix thoroughly. Stir in Parmesan cheese and garlic powder; mix well to combine.
  • Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.
  • Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.

Nutrition Facts : Calories 785.8 calories, Carbohydrate 76.4 g, Cholesterol 443 mg, Fat 43.2 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 24.6 g, Sodium 637 mg, Sugar 32.6 g

CAFETERIA CARROT SOUFFLE



Cafeteria Carrot Souffle image

Carrot casserole.

Provided by Tammy

Categories     Side Dish     Casseroles

Time 50m

Yield 8

Number Of Ingredients 8

2 pounds carrots, chopped
½ cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g

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From familyfocusblog.com


GINGERED CARROT SOUFFLé - ONCE UPON A CHEF
Gingered Carrot Soufflé. Carrots, butter, brown sugar and eggs create a side with a delicate soufflé-like texture and seductively sweet taste. This is one of those seductively sweet, orange-hued side dishes that often appear around the holidays. Technically, it’s not really a soufflé, but rather a baked purée of carrots, butter, brown ...
From onceuponachef.com


PICCADILLY CAFETERIA CARROT SOUFFLE RECIPE - COPYKAT RECIPES
2009-05-03 Drain well. While carrots are warm, add sugar, baking powder, and vanilla. Whip carrots with mixer until smooth. Add flour and mix well. Whip eggs and add to flour mixture, blend well. Add softened butter to the mixture and blend well. Pour mixture into 13 X 9-inch baking dish about half full as the souffle will rise.
From copykat.com


CARROT SOUFFLé - 40 APRONS
2021-11-23 Instructions. Preheat oven to 350° Fahrenheit. Cook carrots in a large pot of boiling water until very soft, about 15 minutes. Drain carrots and add them to a large bowl along with the sugar, brown sugar, butter, eggs, and vanilla extract. Beat mixture with either a hand or stand mixer until light and fluffy.
From 40aprons.com


EASY, DELICIOUS, CARROT SOUFFLE | QUICK AND EASY - YOUTUBE
When you think of a delicious sweet desert you probably never think of carrots, right? This amazing dish will change that forever. It is quick, easy and deli...
From youtube.com


CARROT SOUFFLE – CAN'T STAY OUT OF THE KITCHEN
2012-06-18 Rate this recipe! Instructions. Preheat oven to 350°. 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, mash down with potato mixer, then use an electric mixer to beat with sugar, baking powder, vanilla and cinnamon until smooth.
From cantstayoutofthekitchen.com


CARROT SOUFFLE - AND THEY COOKED HAPPILY EVER AFTER
2012-11-20 1 cup chopped pecans. 1)Preheat oven to 350 degrees. Prepare your baking dish by greasing the bottom and sides with butter or non-stick cooking spray. 2) Cook the carrots in boiling water until fully cooked through. Puree them with an electric mixer or food processor and allow to cool completely. In the mean time while they’re cooling, you ...
From andtheycookedhappilyeverafter.com


EASY CARROT SOUFFLE | TWO PINK PEONIES
2019-11-10 Next, let the carrots cool and then run them through a food processor or blender. Add them along with the remaining ingredients into a large mixing bowl and mix thoroughly for at least five minutes on high. Pour into a souffle or 1.5 quart casserole dish. Bake for about 55 minutes or until the souffle is the consistency of a quiche.
From twopinkpeonies.com


DELICIOUS CARROT SOUFFLE RECIPE - FOOD.COM | RECIPE | RECIPES, …
Apr 8, 2016 - This recipe is delicious! I make it for every holiday and sometimes just for a colorful and delicious side dish during the week, just because we love it! Even those who don't normally like carrots really liked this souffle, and kids love it, too. It's a great alternate to sweet potato casserole; plus, it's super easy …
From pinterest.com


CARROT SOUFFLE RECIPE SOUTHERN LIVING - THERESCIPES.INFO
Peel, clean and dice the carrots into 1″ pieces. Bring water to a boil in a large pot. Add the carrots and cook for about 30 minutes until very soft. While still hot place the carrots in your food processor or blender. Add the granulated sugar, brown sugar, flour, baking powder, vanilla extract, and mix.
From therecipes.info


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