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This carrot & orange soufflé is made from fresh carrots baked with sugar, spices and orange zest and freshly squeezed orange juice.

Carrot & Orange Soufflé

This carrot & orange soufflé is made from fresh carrots baked with sugar, spices and orange zest and freshly squeezed orange juice.
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Course Side Dish, sides
Cuisine American

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 9x13 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.
Keyword carrot and orange souffle, carrot orange souffle, carrot souffle, carrot souffle with pecan topping, gluten free carrot souffle, sweet potato and carrot casserole
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