Carrots are a staple ingredient in many cuisines, and when they’re combined with the right spices and sweetness, they can become a truly show-stopping dessert. One such delight is the humble carrot soufflé, a recipe that’s both familiar and innovative at the same time. With its light and airy texture, sweet and savory flavors, and bright orange color, it’s no wonder this dish has captured the hearts (and taste buds) of many. In this article, we’ll explore 20 delicious carrot souffle recipes perfect for any occasion – from classic combinations to innovative twists using unique ingredients.
Classic Carrot Souffle with Cinnamon
This timeless dessert recipe combines the natural sweetness of carrots with the warmth of cinnamon, resulting in a light and airy soufflé that’s sure to please.
Ingredients:
– 2 cups grated carrots
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup whole milk, at room temperature
– 3 large egg yolks
– 3 large egg whites
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with granulated sugar.
2. In a medium bowl, whisk together flour, salt, and cinnamon.
3. In a large bowl, combine grated carrots, sugar, and milk. Beat in egg yolks until well combined.
4. Fold the flour mixture into the carrot mixture until just combined.
5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the carrot mixture.
6. Pour batter into prepared soufflé dish and smooth top.
7. Bake for 35-40 minutes or until puffed and set.
Cooking Time: 35-40 minutes
Vegan Carrot Souffle with Almond Flour
A light and airy souffle infused with the natural sweetness of carrots, made with almond flour for a gluten-free twist.
Ingredients:
– 2 cups grated carrots
– 1/2 cup unsweetened almond milk
– 1/4 cup sugar
– 1/4 cup melted vegan butter (such as Earth Balance)
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 cup almond flour
– 2 large egg replacers (such as Ener-G Egg Replacer or flaxseed mixed with water)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) souffle dish.
2. In a blender, puree carrots, almond milk, sugar, melted butter, salt, and baking powder until smooth.
3. In a separate bowl, whisk together almond flour and egg replacers.
4. Add the dry mixture to the carrot mixture and blend until well combined.
5. Pour into prepared souffle dish and bake for 35-40 minutes or until puffed and set.
6. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Gluten-Free Carrot Souffle with Maple Syrup
Elevate your dessert game with this light and airy gluten-free carrot souffle infused with the sweetness of maple syrup.
Ingredients:
– 1 cup grated carrots
– 1/2 cup gluten-free all-purpose flour
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 3 large eggs, separated
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 2 tablespoons pure maple syrup
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart souffle dish and coat with gluten-free flour.
2. In a medium bowl, whisk together carrots, sugar, melted butter, and spices.
3. In a separate bowl, beat egg whites until stiff peaks form.
4. Fold egg yolks into the carrot mixture, then gently fold in whipped egg whites.
5. Pour in maple syrup and heavy cream; mix until combined.
6. Pour batter into prepared souffle dish and smooth top.
7. Bake for 35-40 minutes or until puffed and set.
Cooking Time: 35-40 minutes
Spiced Carrot Souffle with Nutmeg
Experience the warmth of spices and the sweetness of carrots in this delightful soufflé.
Ingredients:
– 2 cups grated carrots
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/2 cup granulated sugar
– 1/2 cup whole milk, at room temperature
– 2 large egg yolks
– 2 large egg whites, at room temperature
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, salt, nutmeg, cinnamon, and ginger.
3. In a separate bowl, combine grated carrots and granulated sugar.
4. In a large mixing bowl, whisk together milk, egg yolks, and melted butter until smooth.
5. Add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in the carrot-sugar mixture and egg whites until no white streaks remain.
7. Pour into buttered soufflé dish and bake for 35-40 minutes or until puffed and golden.
Cooking Time: 35-40 minutes
Cheesy Carrot Souffle with Parmesan
This elegant soufflé is a perfect combination of sweet and savory flavors, featuring tender carrots and melted Parmesan cheese.
Ingredients:
– 2 large carrots, peeled and grated
– 1/2 cup (120g) all-purpose flour
– 1/2 cup (120g) grated Parmesan cheese
– 1/4 cup (60g) unsalted butter, melted
– 2 large egg yolks
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and grated Parmesan cheese.
3. In a separate bowl, combine grated carrots, melted butter, egg yolks, salt, and black pepper. Mix until well combined.
4. Fold the dry ingredients into the carrot mixture until just combined.
5. Pour the mixture into a 1-quart soufflé dish and smooth the top.
6. Bake for 35-40 minutes or until puffed and golden brown.
Cooking Time: 35-40 minutes
Carrot and Sweet Potato Souffle
A delicious and healthy twist on the classic soufflé, this recipe combines the natural sweetness of carrots and sweet potatoes with a hint of spice. Perfect for a comforting side dish or light lunch.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 large carrot, peeled and grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons unsalted butter, melted
– 1/2 cup heavy cream
– 2 large eggs, separated
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and set aside.
2. In a medium saucepan, combine sweet potatoes, carrot, flour, salt, cinnamon, and nutmeg. Add melted butter and stir until the mixture is well coated.
3. Cook over medium heat, stirring frequently, until the vegetables are tender, about 15 minutes.
4. Remove from heat and let cool slightly. Stir in heavy cream and egg yolks.
5. In a separate bowl, beat the egg whites until stiff peaks form. Fold into the sweet potato mixture until no white streaks remain.
6. Pour the mixture into the prepared soufflé dish and bake for 35-40 minutes, or until puffed and golden brown.
Cooking Time: 35-40 minutes
Carrot Souffle with Orange Zest
Brighten up your dinner table with this vibrant and flavorful carrot soufflé infused with the warmth of orange zest.
Ingredients:
– 2 large carrots, peeled and grated
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 2 large egg yolks
– 2 tablespoons unsalted butter, melted
– 1 tablespoon orange zest (from about 1 medium orange)
– Freshly grated carrot tops for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with sugar.
2. In a large bowl, combine carrots, flour, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together heavy cream, egg yolks, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Stir in orange zest and pour mixture into prepared soufflé dish.
6. Bake for 35-40 minutes or until puffed and lightly golden brown.
7. Remove from oven and let cool slightly before serving. Garnish with grated carrot tops.
Cooking Time: 35-40 minutes
Low-Sugar Carrot Souffle with Stevia
Elevate your dessert game with this light and airy carrot souffle, sweetened with stevia for a guilt-free treat.
Ingredients:
– 2 large carrots, peeled and grated
– 1/4 cup granulated sugar substitute (stevia)
– 3 large egg yolks
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart souffle dish and coat with grated carrot.
2. In a medium bowl, whisk together egg yolks, sugar substitute, milk, salt, and vanilla extract.
3. Add flour to the egg yolk mixture and whisk until smooth. Pour in melted butter and stir until combined.
4. Fold in grated carrots. Pour into prepared souffle dish.
5. Bake for 35-40 minutes or until puffed and set.
Cooking Time: 35-40 minutes
Carrot Souffle with Coconut Milk
This Carrot Soufflé with Coconut Milk is a delightful twist on the classic soufflé, combining the natural sweetness of carrots with the creamy richness of coconut milk. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 cups grated carrots
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 3 large egg yolks
– 3 large egg whites
– 1 tablespoon melted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together grated carrots, sugar, flour, and salt.
3. In a separate bowl, whisk together coconut milk, egg yolks, and melted butter.
4. Fold the wet ingredients into the dry ingredients until well combined.
5. Beat egg whites until stiff peaks form, then fold into the carrot mixture.
6. Pour the soufflé mixture into a buttered 1-quart baking dish.
7. Bake for 35-40 minutes or until puffed and set.
Cooking Time: 35-40 minutes
Carrot Souffle with Walnut Topping
A creamy, sweet, and savory carrot soufflé is elevated by a crunchy walnut topping, making it a perfect side dish for any occasion.
Ingredients:
– 2 cups grated carrots
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/4 cup heavy cream
– Salt and pepper to taste
– 1/2 cup chopped walnuts
– 2 tablespoons brown sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add melted butter, eggs, and heavy cream to the bowl; whisk until smooth.
4. Stir in grated carrots; season with salt and pepper to taste.
5. Pour mixture into a 9-inch (23cm) soufflé dish or individual ramekins.
6. Bake for 35-40 minutes or until puffed and golden brown.
7. While the soufflé is baking, prepare the walnut topping: In a small bowl, mix together chopped walnuts and brown sugar.
8. Remove soufflé from oven; top with walnut mixture.
9. Return to oven for an additional 5-7 minutes, or until walnuts are lightly toasted.
Cooking Time: 40-45 minutes
Carrot Souffle with Brown Sugar Glaze
This classic soufflé gets a sweet and indulgent twist with the addition of a caramelized brown sugar glaze, perfect for a special occasion or a cozy night in.
Ingredients:
– 2 cups grated carrots
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon baking powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs, separated
– Unsalted butter, melted
– Brown Sugar Glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with sugar.
2. In a medium bowl, whisk together flour, salt, nutmeg, and baking powder.
3. In a large bowl, combine grated carrots, milk, egg yolks, and melted butter. Whisk until smooth.
4. Fold in the dry ingredients until just combined.
5. Beat egg whites until stiff peaks form. Gently fold into carrot mixture.
6. Pour mixture into prepared soufflé dish and bake for 35-40 minutes or until puffed and golden.
Brown Sugar Glaze:
– 1/2 cup brown sugar
– 2 tablespoons butter
Combine ingredients in a small saucepan over medium heat, stirring until smooth. Brush glaze over soufflé during the last 10 minutes of baking.
Carrot Souffle with Cream Cheese Frosting
A sweet and savory twist on the classic soufflé, this carrot soufflé is perfect for a special occasion or everyday dessert. The creamy cream cheese frosting adds a tangy and rich contrast to the light and airy soufflé.
Ingredients:
– 2 cups grated carrots
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted
– 3 large eggs, separated
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add grated carrots, melted butter, egg yolks, and baking powder. Whisk until smooth.
4. Beat egg whites until stiff peaks form. Fold into the carrot mixture.
5. Pour into a greased 1-quart soufflé dish. Bake for 35-40 minutes or until puffed and set.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sugar, to taste
Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar to taste.
Carrot Souffle with Ginger and Honey
Experience the warmth of ginger and the sweetness of honey in this delightful carrot soufflé, perfect for a comforting dessert or brunch option.
Ingredients:
– 2 large carrots, peeled and grated
– 1/4 cup (60g) unsalted butter, softened
– 1/2 cup (120g) granulated sugar
– 1/2 cup (120ml) whole milk
– 1/4 cup (30g) all-purpose flour
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– 2 large eggs, separated
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and set aside.
2. In a medium saucepan, combine butter, sugar, milk, flour, ginger, and salt. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
3. Remove from heat and stir in grated carrots. Let cool slightly.
4. Beat egg yolks until smooth. Stir in the carrot mixture and honey.
5. In a separate bowl, beat egg whites until stiff peaks form. Fold gently into the carrot mixture.
6. Pour into prepared soufflé dish and bake for 35-40 minutes or until puffed and golden.
Cooking Time: 35-40 minutes
Carrot Souffle with Cardamom
A sweet and savory twist on the classic soufflé, this Cardamom-Infused Carrot Soufflé combines the natural sweetness of carrots with the warm, aromatic spice of cardamom.
Ingredients:
– 2 cups grated carrots
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 3 large egg yolks
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter, melted
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with granulated sugar.
2. In a medium saucepan, combine grated carrots, sugar, cardamom, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the mixture is tender and the liquid has evaporated (about 10-12 minutes).
3. Remove from heat and stir in egg yolks, heavy cream, and melted butter. Season with salt to taste.
4. In a separate bowl, beat egg whites until stiff peaks form. Fold the egg whites into the carrot mixture until no white streaks remain.
5. Pour the soufflé mixture into the prepared dish and smooth the top.
6. Bake for 35-40 minutes or until puffed and golden brown.
Carrot Souffle with Pineapple Chunks
A sweet and savory twist on traditional souffles, this Carrot Souffle with Pineapple Chunks combines the natural sweetness of carrots and pineapple chunks for a delightful dessert.
Ingredients:
– 2 cups grated carrots
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup pineapple chunks (fresh or canned)
– 1 tablespoon grated orange zest
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add melted butter, eggs, and pineapple chunks to the dry mixture. Whisk until smooth.
4. Stir in grated orange zest.
5. Pour mixture into prepared baking dish.
6. Bake for 40-45 minutes or until puffed and golden brown.
Cooking Time: 40-45 minutes
Carrot Souffle with Pecan Crumble
Transform your dinner party with this elegant and delicious Carrot Souffle, topped with a crunchy Pecan Crumble. This recipe is perfect for any occasion.
Ingredients:
– 2 cups grated carrots
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup heavy cream
– 1/4 cup chopped pecans
– 2 tablespoons brown sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, salt, and baking powder.
3. In a separate large bowl, combine grated carrots, granulated sugar, melted butter, eggs, and heavy cream.
4. Add the flour mixture to the carrot mixture and mix until smooth.
5. Pour into a 1-quart souffle dish and top with Pecan Crumble (see below).
6. Bake for 35-40 minutes or until puffed and golden brown.
Pecan Crumble:
1. Mix together chopped pecans, brown sugar, and a pinch of salt.
2. Sprinkle evenly over the souffle before baking.
Carrot Souffle with Vanilla Bean
A classic dessert gets a sweet twist with the addition of vanilla bean, creating a delightful and creamy carrot soufflé.
Ingredients:
• 2 cups grated carrots
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 1/2 vanilla bean, split lengthwise
• 3 large egg whites
• Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add grated carrots, melted butter, vanilla extract, and split vanilla bean to the bowl. Whisk until well combined.
4. Beat egg yolks in a separate bowl until light and fluffy. Fold into carrot mixture until smooth.
5. Beat egg whites in a separate bowl until stiff peaks form. Fold gently into carrot mixture.
6. Pour mixture into prepared baking dish and smooth top.
7. Bake for 35-40 minutes, or until puffed and golden brown.
Cooking Time: 35-40 minutes
Carrot Souffle with Raisins and Cinnamon
Transform carrots into a sweet and savory soufflé, infused with the warmth of cinnamon and the sweetness of raisins.
Ingredients:
– 2 cups grated carrots
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 3 large egg yolks
– 1/4 cup chopped raisins
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with granulated sugar.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
3. In a large bowl, combine grated carrots, milk, egg yolks, and raisins. Stir until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Pour the mixture into the prepared soufflé dish and smooth the top.
6. Bake for 35-40 minutes or until puffed and golden brown.
Cooking Time: 35-40 minutes
Carrot Souffle with Lemon Glaze
Elevate your dessert game with this light and airy carrot soufflé, topped with a tangy lemon glaze.
Ingredients:
– 2 cups grated carrots
– 1 cup granulated sugar
– 3 large eggs, separated
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 tablespoon lemon juice
– Lemon glaze (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 9-inch soufflé dish and coat with sugar.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine grated carrots, melted butter, and lemon juice.
4. Beat in egg yolks until smooth, then beat in egg whites until stiff peaks form.
5. Fold egg mixture into carrot mixture until no white streaks remain.
6. Pour batter into prepared soufflé dish and bake for 35-40 minutes or until puffed.
7. Remove from oven and let cool slightly.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons lemon juice
Combine powdered sugar and lemon juice in a bowl, whisking until smooth. Drizzle over soufflé while still warm. Serve immediately.
Carrot Souffle with Rosemary Infusion
A light and airy soufflé infused with the subtle flavors of rosemary, perfect for a springtime dessert.
Ingredients:
– 2 cups grated carrots
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup whole milk
– 2 large egg yolks
– 1/4 cup unsalted butter, melted
– 2 tablespoons rosemary leaves
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, sugar, salt, and baking powder.
3. In a separate bowl, whisk together milk, egg yolks, melted butter, rosemary leaves, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in grated carrots.
6. Pour mixture into 1-quart soufflé dish and smooth top.
7. Bake for 35-40 minutes or until puffed and golden brown.
Cooking Time: 35-40 minutes
Summary
Indulge in the sweet and savory world of carrot soufflés! This collection of 20 delicious recipes offers something for every occasion. From classic flavors with cinnamon and nutmeg to innovative twists with almond flour, coconut milk, and brown sugar glaze, these soufflés are sure to impress. Whether you’re a vegan, gluten-free, or just looking for a new dessert idea, this roundup has got you covered. So go ahead, get souffléing, and treat your taste buds to a world of carroty delights!
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