Carrot Souffle

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This holiday side dish is pretty much as sweet as dessert, Carrot Souffle is a gorgeous and tasty addition to your holiday spread!

This is my husband’s favorite holiday side dish. One that we were introduced to while we were going to college in the south. We would stop at a cafeteria style restaurant called Piccadilly every now and then. Carrot Souffle was one of options in their line of sides. He always chose it. It’s a lot like candied sweet potatoes, just as sweet and not really what you would consider a healthy choice. That’s why I’ve only ever made it on holidays. I had actually kind of forgotten about it recently until we were chatting about what to serve for Thanksgiving. He requested carrot souffle. I dug out the recipe and decided it was worthy of sharing with you.

Really simple to make, you start by steaming or boiling carrots until they’re really soft. Then you mix in sugar, vanilla, baking powder, flour, beaten eggs and a whole lot of butter. Bake for about an hour and serve warm dusted with powdered sugar. It is a beautiful partner for your holiday turkey or ham.

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Carrot Souffle

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Serves: 12

Ingredients

3½ lbs. CARROTS, peeling and cut into 3 inch pieces
2½ cups SUGAR
1 Tablespoon BAKING POWDER
1 Tablespoon VANILLA EXTRACT
¼ cup FLOUR
6 EGGS
1 cup BUTTER, room temperature
POWDERED SUGAR

Instructions

Preheat oven to 350 degrees.
In a large saucepan, steam or boil carrots until very soft. Drain well.
Place in a large bowl. While still warm, add sugar, baking powder and vanilla.
Use a mixer to whip until smooth. Add flour and mix well.
Whisk eggs in a separate bowl and add to carrot mixture. Mix well.
Lastly, add butter and mix until thoroughly combined.
Put into a 9x13 baking dish. Bake for about an hour until the top is a light golden brown.
Sprinkle lightly with powdered sugar before serving.

Notes

You can easily halve this recipe to serve 6 and put into a 2 quart baking dish. Change baking time to 45 minutes.