An incredibly delicious, sweet, and buttery carrot soufflé that's light and fluffy and pairs well with just about any main dish. Baked in a small baking dish, this mini soufflé is perfect for serving one or two people.
Add the carrots to a medium-sized saucepan and cover the carrots with water. The water should cover the carrots by at least an inch. Bring water to a boil and cook the carrots until they're soft, about 7-10 minutes.
Drain water from the carrots and place the cooked carrots in a medium-sized bowl. Puree the carrots using an immersion blender, a food processor, or a stand blender.
While the carrots are warm, add the sugar, baking powder, and vanilla and mix with the blender or food processor until smooth.
Next, add the flour and mix well.
Finally, mix in the egg and butter.
Pour the mixture into a generously buttered 5x5-inch baking dish or a dish of similar size and bake for 50-55 minutes.
Remove from the oven. Sprinkle lightly with powdered sugar, if using.
Enjoy warm.
Notes
What Is The Best Baking Dish To Use? The success of this recipe depends on the size of the baking dish you use. I use a 5-inch baking dish that measures 5-inches x 5-inches and is 1 ¾-inches deep. This dish holds about 1.5 cups and has a base area of 25 square inches. A 4×6-inch dish has an area of 24 square inches and will work as well. For best results, use a dish of similar size. Two 10-ounce ramekins or two mini loaf pans would work well with this recipe too.
Before You Start Cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your carrot soufflé turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Adjust Sugar for Course Preference: This carrot soufflé recipe is balanced to have a moderate sweetness, making it versatile as either a side dish or dessert. If you're leaning more towards serving it as a dessert, consider bumping up the sugar to 4 tablespoons for that extra sweetness.
Carrot Options: Whether you use fresh or frozen and thawed carrots, the end result will still be delicious. The key is to ensure the carrots are well-cooked to achieve the perfect texture.
Storing Leftovers: Leftover carrot soufflé can be safely stored in an airtight container in the fridge for up to 5 days. This makes it a fantastic make-ahead option for busy weeks.
Freezing and Reheating: You can also freeze the baked soufflé for long-term storage. Place it in a freezer-safe airtight container and it will keep for up to 2 months. For best results, thaw it in the refrigerator before reheating.