Fresh carrots are baked along with sugar, spices and orange zest and freshly squeezed orange juice. This creamy carrot & orange soufflé is subtly sweet so I wouldn’t categorize it as a dessert. It’s more like a “dessert appetizer”. It’s the perfect side dish to eat at the end of a big meal for a light, sweet fix (with the added benefit of veggie nutrients) to hold you over until dessert is served. It has the consistency of a sweet potato pie filling with a hint of carrot cake, paired with fresh orange. It’s part side dish, part dessert and 100% delicious.
Customize your carrot & orange soufflé
- Prefer a nutty topping on your carrot soufflé? Combine 1/2 cup walnuts or pecans (or a combination of both), 3 tablespoons of melted butter and 3 tablespoons of brown sugar in a bowl and stir to combine. Spread evenly on top of the soufflé during the last 10 minutes of cook time.
- Cut back on prep time by using orange extract instead of fresh orange zest and juice. Add a teaspoon of orange extract instead of zesting and juicing a fresh orange. Orange extract can be difficult to find in some grocery stores. I typically order it online because I use it in a ton of recipes. You can use the extract in addition to the zest and juice or as a substitute for these ingredients.
- Prefer a sweeter carrot soufflé? This recipe is pretty light on the sugar. You can increase the sugar to 3/4 cup for a sweeter soufflé. If you prefer to use real maple syrup, substitute the sugar for 3/4 cup maple syrup.
- Gluten-free: To make this sweet potato & orange soufflé gluten free, simply swap the regular flour for a gluten-free 1-to-1 flour like my absolute favorite Bob’s Redmill 1-to-1 Baking flour.
- Sweet potato: Adding a sweet potato to this recipe adds extra nutrients and a sweet, nutty flavor to this dish. Plus, extra veggies means extra nutrients so the more the merrier! Here’s a link to the carrot and sweet potato variation of this soufflé.
Looking for more delicious sides?
- Portabella and Green Bean Casserole
- Thanksgiving Mashed Potatoes
- Mom’s Macaroni Salad
- Warm Loaded Baked Potato Salad
Ingredients
- 2 pounds carrots, peeled and cut into 1-inch pieces. Save time by using baby carrots.
- Zest of one navel orange
- 1/2 cup freshly squeezed orange juice (from the orange that was used for the zest)
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 4 eggs
- 1/2 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- Cooking spray
- 2 tablespoons powdered sugar for garnish
Directions
- Preheat the oven to 350 degrees. Lightly spray a 9×13 casserole dish with cooking spray.
- Place the carrots in a large pot or dutch oven and cover with water. Bring to a boil, cover and reduce heat to medium-low. Simmer for about 20 minutes or until the carrots are fork-tender.
- Drain the carrots and place them in a blender or food processor. Add the zest, juice, butter, vanilla extract, cinnamon and eggs. Process until smooth.
- Add the flour, baking powder, salt and sugar to the food processor. Process until smooth.
- Pour the carrot mixture into the casserole dish and bake for 45 minutes or until the soufflé has set.
- Sprinkle the powdered sugar on top of the soufflé.
Carrot & Orange Soufflé
This carrot & orange soufflé is made from fresh carrots baked with sugar, spices and orange zest and freshly squeezed orange juice.
Ingredients
- 2 pounds carrots Peeled and cut into 1-inch pieces. Save time by using baby carrots.
- Zest of one navel orange
- ½ cup freshly squeezed orange juice from the orange that was used for the zest
- ½ cup butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 4 eggs
- ½ cup flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sugar Increase to 3/4 cup if you prefer a sweeter soufflé.
- Cooking spray
- 2 tablespoons powdered sugar for garnish
Instructions
- Preheat the oven to 350 degrees. Lightly spray a 9×13 casserole dish with cooking spray.
- Place the carrots in a large pot or dutch oven and cover with water. Bring to a boil, cover and reduce heat to medium-low. Simmer for about 20 minutes or until the carrots are fork-tender.
- Drain the carrots and place them in a blender or food processor. Add the zest, juice, butter, vanilla extract, cinnamon and eggs. Process until smooth.
- Add the flour, baking powder, salt and sugar to the food processor. Process until smooth.
- Pour the carrot mixture into the casserole dish and bake for 45 minutes or until the soufflé has set.
- Sprinkle the powdered sugar on top of the soufflé.
Tried this recipe?Let us know how it was!
Leave a Reply