Carrot Souffle’

Carrot Souffle’

  • Prep Time: 30 mins
  • Total Time: 50 mins
  • Servings: 10-12

    • About This Recipe

    “If you’re not a carrot lover, not to worry, it tastes like the filling in a squash pie. If you don’t like squash pie, well, I guess it tastes like carrots.”

    Ingredients

  • 2 (10ounce) packagesfrozen carrots or 1 (16ounce) bags fresh carrots, peeled and sliced
  • salt
  • 1cup milk or 1cuplight cream
  • 3tablespoonsflour
  • 1/2 cupsugar
  • 3 -5eggs
  • 1/2 teaspooncinnamon
  • 1dashginger
  • 1dashallspice
  • 1/4 lbbutter

    • Directions

  • Cook carrots till’very’ tender in salted water.
  • Drain and mash.
  • Combine all ingredients and mix with w/elctric mixer till smooth.
  • Bake at 350 degrees for 45 minutes or till set.
  • Can be made a day ahead and re-heated in a 350 degree over.

    • Reviews

  • “Simply amazing!!! It tastes like the filling in a pumpkin pie and my husband agreed.This is so good and for a gluten-free dessert, here is how I adapted the recipe:Only use 1/4 cup of light brown sugar.Just use 3 eggs.I omitted the butter. I dumped all of the ingredients into my food processor and blended till smooth.I just used butter to grease the pie plate where I put the mixture and baked for 50 minutes.If you are an ex-pat living overseas and cannot get pumpkin pie, this recipe is the pie filling for you.Seriously yummy!”

  • “I used 1 two pound bag & 1/4c sugar because these often come out too sweet for me.I used 4 eggs.It was perfect.We could taste the spices, it wasn’t too sweet, it was a bit custardy (YEAH!!) and just YUMMY.We had guests whose dd doesn’t eat much but liked this.:)Thank you!”

  • “Very good!My 9 year old son happily ate it and then went back for seconds and thirds when usually he won’t touch cooked carrots=)”

  • “I enjoyed the Carrot Souffle.It was different, yet good.I had a few problems, but they were my fault, not the recipe’s.I didn’t get the carrots cooked enough, despite the fact that the recipe emphasizes that the carrots should be ‘very’ tender.As a result, I had lumps, but that did not affect the taste.I will definitely make this recipe again and I recommend it to anyone who really likes carrots.”

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