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Delicious Carrot Souffle Side Dish Recipe

Servings: 6
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Course: Side Dish
Cuisine: American
It's as good as dessert. Taken from Carrie Vitt's Deliciously Organic cookbook. Feel free to double the recipe!


  • 1 pound carrots, peeld and cut into 1-inch pieces
  • 3/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 2 Tbs. plus 1 tsp. whole wheat pastry flour
  • 1/2 tsp. ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • Nutmeg


  • Preheat oven to 350 and adjust rack to middle position. Butter an 8x8 baking dish.
  • Bring an inch of water to a simmer on medium-low heat in a medium saucepan. Add carrots, cover, and simmer for 15 minutes until tender. Drain well.
  • Pour cooked carrots into a food processor. Add maple syrup, vanilla, baking powder, flour, cinnamon, and melted butter, and puree. While the machine is running, add eggs, one at a time through the tube. Process until smooth. Pour carrots into the pan.
  • Dust with nutmeg; bake for 1 hour or until set and edges are golden brown.
  • Easy tip: This dish freezes well. After pureeing, pour into a covered container and freeze. Thaw, pour into pan, and bake as stated above, when ready to use.
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