This tasty carrot soufflé is perfect for any holiday dessert. For more carrot recipes try Carrot Cake Cupcakes, and Carrot Cake with Cream Cheese Frosting.
The Perfect Holiday Dessert
Now, I know what you’re thinking… CARROT soufflé? But trust me on this one- it’s incredible! A family friend of ours kept insisting that we try this recipe. It did not sound appealing at all to me. I was hesitant but we tried it anyway and now we are OBSESSED. It’s my new favorite dessert I didn’t even know I needed in my life. And look at that beautiful orange color. It’s might not sound like much, but it’s gorgeous and delicious! You can enjoy this wonderful carrot soufflé either warm or cold. Doesn’t matter because either way you’re gonna love it. So will everyone else you make it for. Keep reading to see how simple this dessert is to make! I’m so excited for you to try!
Recipe for Carrot Soufflé
CARROTS. Slice up about 3 pounds of carrots. Bring a pot of water to boil and boil the carrots for about 15 minutes or until they are tender. Drain the carrots and set aside. PREP. Preheat your oven to 350 degrees. PUREE. In a food processor with a knife blade, add all of the ingredients (except the sugar!) and process until smooth. Pour this mixture into a large bowl and fold in the sugar. BAKE. Lightly grease two 8×8 baking pans. Pour in the souffle mixture and bake them both for 1 hour. Take out and enjoy! We love to enjoy this recipe warm, but you better believe enjoying it nice and cool is great too!
SToring Tips
To make carrot soufflé ahead of time, cook the carrots and refrigerate up to 24 hours in advance. Let them come to room temp before adding them to the food processor. STORE the soufflé in an airtight container for up to 4-5 days. FREEZE in an airtight container for up to 1 week. Let thaw overnight in fridge before reheating. REHEAT in the microwave, or we prefer to stick them back in a low temp over for the best texture.
For more great holiday desserts:
Pecan Pie Dirt Cake Turtle Cheesecake M&M Chocolate Oat Bars
