We love carrot soufflé, plain and simple. It has become a staple in my cooking repertoire, a go-to dish for guests (especially very young guests), the fall holidays and anytime I have an abundance of carrots. And it is perfect to serve on Halloween before heading out to trick-or-treat!
The original recipe was given to me many years ago by our dear friend, Salima. She knew we would devour it and be in carrot heaven. I still have the original piece of paper I scribbled the recipe on as Salima shared it, carefully taped into my recipe binder. Over the years, I’ve served carrot soufflé to those who claim to not like carrots. After hearing the promise that this is like no other carrot dish they’ve tried, they try bites and became carrot converts.
Of course, I haven’t mentioned yet that this is almost a dessert. Enter the magic of butter and sugar! The carrots are cooked until soft, pureed with eggs, butter, vanilla, sugar, a smidgen of flour and then baked. What emerges from the oven is a bright orange pan of carrot bliss.
It can be prepped ahead and baked just before serving. The soufflé has a smooth, creamy texture and it is wonderful served warm, room temperature or even chilled (leftovers enjoyed straight from the fridge!). Always a crowd pleaser, it is autumn comfort on a plate.
Carrot Soufflé
Adapted from Salima’s recipe
Serves 8-9 (in a 9x9 inch dish - the recipe doubles easily to fit a 9x13 baking dish)
1 1/2 pound carrots, sliced and steamed or boiled until very soft (I do not peel)
1/2 cup unsalted butter, melted
3 eggs
1/2 - 3/4 cup sugar (depending upon how sweet your carrots taste)
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
Preheat oven to 350. Butter a 9x9 inch square baking dish. If doubling the recipe, prepare a 9x13 inch dish.
Combine all the ingredients in a food processor and process until smooth, scraping side the down as needed. Pour batter into baking dish.
At this point, you can refrigerate the dish overnight and bake just before serving, or you can bake ahead and warm in the oven before serving.
Bake for 40 minutes. If making in a 9x13 inch dish, bake for 45 minutes. The soufflé should be fairly firm when pressed on top. Cool and cut into squares to serve.
