Carrot Soufflé (Souffle)

12 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Beginner
5.0/5 (2)
Carrot Soufflé (Souffle)
This is a must at the Thanksgiving and Christmas holiday table with carrots, sugar, and warm spices. It complements the fried turkey, pork roast and rice dressing because of the slightly sweet taste and still leaves room for dessert. Ever wonder if your baking powder or baking soda is still good? From www.kitchen.com - All you have to do is drop a little bit of the baking soda or baking powder into hot water (and vinegar if testing baking soda) and look for a bubbling reaction — if there’s fizzing, it’s still good to use.

Ingredients

12 servings
  • 2 pounds carrots peeled and chopped
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 3 eggs beaten
  • 1/2 cup softened margarine
  • 6 tsp confectioner (powdered) sugar
  • dash of cinnamon

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. In a large pot of boiling water, cook carrots until very tender, about 15-20 minutes. Drain and transfer to large mixing bowl.
  2. While carrots are warm, use electric mixer to beat with sugar, baking powder, and vanilla until smooth. Mix in the flour, eggs, and margarine. Pour into a greased two quart baking dish.
  3. Bake for one hour until set and lightly golden. Sprinkle with confectioner’s sugar and a dash of cinnamon before serving.

Common Problems and Solutions

Q: Why is my soufflé watery?

A: Make sure to drain the cooked carrots thoroughly and let excess moisture evaporate before beating. The carrots need to be very tender but not waterlogged.

Q: Can I make this ahead of time?

A: Yes, you can prepare the mixture up to a day ahead and refrigerate. Bring to room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the baking time.

Tips and Techniques

Beat the warm carrots until completely smooth for the best texture. Any lumps will remain after baking. You can substitute butter for margarine for richer flavor.

Ingredient Substitutions

  • margarine: butter
  • granulated sugar: light brown sugar

Equipment Needed

  • electric mixer
  • large pot
  • two quart baking dish
  • mixing bowl

Historical Context

Despite the French name, carrot soufflé is a beloved Southern holiday side dish that’s more of a sweet casserole than a true soufflé. It became popular at Louisiana holiday tables for balancing rich main dishes.