Carrot Souffle

Rene Palmer


My husband loves this recipe for the holidays


★★★★★ 1 vote

35 Min
1 Hr 15 Min


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1/2 Tbsp
vegetable oil
3 lb
carrots, chopped
large eggs
2 c
packed light brown sugar
1/2 lb
unsalted butter, at room temperature
1/2 c
all-purpose flour
1/2 c
1/4 c
fresh orange juice
1 Tbsp
orange zest
1-1/2 tsp
baking powder
3/4 tsp
ground cinnamon
1/2 tsp
pinch of salt


1 c
packed light brown sugar
1 c
chopped pecans
1/2 c
all-purpose flour
4 Tbsp
unsalted butter, at room temperature

How to Make Carrot Souffle


  • 1Preheat the oven to 350. Grease a 9x13 casserole dish with oil and set aside.
  • 2Bring a large pot of water to a boil, add the carrots, and cook until tender about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to do this in batches.
  • 3Spoon the mixture into the prepared casserole dish.
  • 4Combine the brown sugar, pecans, flour and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to an hour.

Printable Recipe Card

About Carrot Souffle

Course/Dish: Vegetables
Other Tag: Quick & Easy

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