Imagine a dish that transforms humble carrots into a cloud-like, mouthwatering sensation that will have your dinner guests begging for the recipe. This Carrot Souffle from Donna is not just another side dish – it's a culinary revelation that bridges the gap between comfort food and gourmet elegance. Light, airy, and bursting with sweet carrot goodness, this recipe will revolutionize the way you think about vegetables, turning even the pickiest eaters into carrot enthusiasts!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups grated carrots
- 1/2 cup sugar
- 1/4 cup butter, melted
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish with butter or cooking spray to prevent sticking.
- Wash and peel fresh carrots. Using a box grater or food processor, grate the carrots into fine, uniform shreds until you have 2 cups of grated carrots.
- In a large mixing bowl, combine the melted butter and sugar. Whisk together until the mixture is smooth and well incorporated.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to create a smooth, homogeneous mixture.
- Pour in the milk and vanilla extract, stirring to combine all wet ingredients thoroughly.
- In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to create a smooth batter.
- Add the grated carrots to the batter, mixing carefully to distribute them evenly throughout the mixture.
- Transfer the entire mixture to the prepared baking dish, spreading it evenly with a spatula.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the souffle is puffed, golden brown on top, and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the souffle rest for 5-10 minutes before serving. The souffle will slightly deflate, which is normal.
- Serve warm as a side dish or light dessert, optionally dusting with powdered sugar or adding a dollop of whipped cream.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature before mixing to help create a smooth, well-incorporated batter.
- Grating Technique: Use fresh carrots and grate them finely for the best texture. A food processor can help achieve uniform, delicate shreds.
- Gentle Folding: When combining wet and dry ingredients, fold gently to maintain the souffle's potential for maximum rise and airiness.
- Avoid Overmixing: Mix just until ingredients are combined to prevent a dense, heavy texture.
- Oven Positioning: Place the souffle in the center of the oven for even baking and optimal rising.
- Serving Tip: Serve immediately after resting to enjoy the souffle at its peak texture and temperature.
- Make-Ahead Option: You can prepare the batter in advance and refrigerate, but let it come to room temperature before baking for best results.
- Customization: Experiment with adding a pinch of cinnamon or nutmeg for extra warmth and depth of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 120mg
