Easy Carrot Soufflé

This easy carrot soufflé has the consistency of a sweet potato pie but the flavors of a delicious carrot cake. It's part side dish, part dessert and 100% delicious!

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Course sides

Cuisine American

Ingredients

Soufflé Ingredients

2 lbs carrots peeled and cut into 1-inch pieces. Save time by using baby carrots.
½ cup butter melted
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
4 eggs
½ cup all-purpose flour I use a gluten free 1-to-1 baking flour to make this recipe gluten free.
1 ½ tsp baking powder
½ tsp salt
½ cup brown sugar
Cooking spray

Nut Topping Ingredients

½ cup chopped nuts I recommend walnuts and/or pecans.
2 tbsps butter melted
3 tbsps brown sugar

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 allow them to cool while you prepare the other ingredients. Add the carrots, butter, vanilla extract, spices and eggs to the blender. Process until smooth.
Add the flour, baking powder, salt and sugar to the food processor. Blend until smooth.
Pour the carrot mixture into the prepared casserole dish and bake for 40 minutes or until the soufflé has set.
To prepare the topping, add the nut topping ingredients to a small bowl and stir to combine. Pour the topping mixture over the top of the soufflé and continue to bake for 5 minutes (for a total bake time of 45 minutes).

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