Carrot Souffle {like sweet potato casseroles are to Thanksgiving...this carrot casserole is to Easter!}

Carrot Souffle, the perfect dish to make at Easter.  It's reminisce of the sweet potato dish that is a favorite at our house at Thanksgiving and Christmas.

During the Christmas Holidays, Jim and I had dinner with some of our dear friends, and this was one of the side dishes she served.  Immediately, I wanted the recipe. With that, several more recipes came that night.  Don't you just love sitting and visiting with friends and sharing recipes?  Of course, the guys were in the other room talking about their hunting extravaganzas they encounter and us girls kept on talking recipes.  ha ha!

I must say at first when she said, "Carrot Souffle," I was a little intimidated. Because this dish contains no beaten egg whites, it is not a true souffle. The name, Carrot Souffle, is only describing it's light, airy texture.  To get that light, airy texture, I use a food processor and whip all the ingredients intensely until it is very fluffy. Similar in color and flavor to sweet potatoes, it paired well with the Pork Roast we had for Easter.



Carrot Souffle
Recipe Source: Lynda Phillips
  • 1 1/2 lbs. carrots, peeled and sliced
  • 1/2 cup oleo (I used butter)
  • 3 large eggs
  • 1/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cup sugar
  • 1/4 t. cinnamon (I used 1 1/2 teaspoon)
  • powdered sugar for dusting
Preheat oven to 350 degrees F.  Cook carrots 20-25 minutes.  Drain and place carrots in the food processor with the remaining ingredients except the powdered sugar.  Process until fluffy and smooth.  Spoon in greased 1 1/2 quart dish.  Baked for 1 hour and 10 minutes or until set.  Dust top with powdered sugar.





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17 comments :

  1. this looks tasty and very gourmet

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  2. Rebecca ~ thank you...it was pretty tasty!

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  3. Looks delicious. Could this be served as a dessert or would you just recommend it as a side dish?

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  4. I am always happy to see carrot recipes, I have a carrot pie recipe that is like pumpkin. The spices are set for the carrots and not the same as for a pumpkin pie, it is delicious.

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  5. What a yummy and pretty way to enjoy carrots.

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  6. What a delicious way to use carrots! Miriam@Meatless Meals For Meat Eaters

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  7. I just had carrot souffle on Easter for the first time....absolutely wonderful! The one I had was a bit more dense. I'm going to try your recipe soon!

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  8. This looks elegant and delicious! Thanks for linking up to A Well-Seasoned Life's Sweet Indulgences Sunday!

    Kim

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  9. Oh how different, sounds good!

    I would like to invite you to join in on "Made it on Monday"..A WEEKLY RECIPE LINK PARTY I host on my blog.

    http://larkscountryheart.blogspot.com

    *Link ups are every week WED.-SAT.*

    I hope to see you & your recipes soon.

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  10. Hi K,
    WoW, your Carrot Souffle is just beautiful. What a special treat, it is a great recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

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  11. Now this sounds so different from anything I have made. I love sweet potatoes in anything or really best just baked. Looks like a fun dish to try!

    A joy stopping by to visit with you!
    Kindly, Lorraine

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  12. oh this looks interesting! thanks for sharing it! did you mean you used butter instead of oil? or is there something called ole?

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  13. This comment has been removed by the author.

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  14. Eating in Winnipeg ~ oleo is an ingredient similar to margarine...you might say it is a solid form of oil. Hope this helps.

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  15. Kay - I know I would LOVE this yummy dish - such a great way to serve carrots! Be sure to check out my blog on Monday...YOU have an award! =) Blessings on your week!

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  16. This sounds delicious! Perfect for easter!

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  17. Very intriguing for sure...sounds awesome. And maybe easier than some souffles that actually use the egg whites? Pinning!

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