How To Make Carrot Soufflé

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while adding creaminess.

Chop the ends off the carrots on both ends.

Peel the carrots and rinse them well.

Boil the carrots in a pot of boiling water until tender enough to cut with a fork, about 30 minutes.

Drain the carrots and add them to a bowl.

Chop the boiled carrots with a plastic spatula before using a mixer to avoid splattering.

Using a hand mixer, mix the carrots on medium speed for about 3 minutes.

Add sugar to the mixed carrots.

Add salted butter to the mixture (unsalted butter can be used with a pinch of salt).

Add baking powder and vanilla extract.

Add cinnamon and nutmeg.

Add flour to the mixture after mixing the previous ingredients.

Taste the batter to adjust spices or sugar before adding eggs.

Whip the eggs and then add them to the batter.

Preheat the oven to 350°F (175°C).

Spray an 8x8 glass baking dish with Baker's Joy before adding the mixture.

Pour the mixture into the prepared baking dish.

Bake in the oven for approximately 1 hour, checking for firmness in the middle.

Allow the carrot soufflé to cool for about 35 minutes before serving.

Optionally, sprinkle powdered sugar on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens