Carrot Soufflé

Carrot Souffle Recipe

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

7 cups chopped carrots (about 2 lbs)
1/3 cup honey
1/4 cup sour cream
3 tablespoons flour
2 tablespoon coconut oil
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten

1. Preheat oven to 350 ºF.

2. Oil/butter a 2 quart baking dish.

3. Cook carrots in boiling water for 10-15 minutes until very tender; drain.

4. Place cooked carrots in food processor (be careful, carrots will be hot) and process until smooth. Can also use a potato ricer.

5. Add remaining ingredients and process until mixed.

6. Spoon into prepared pan.

7. Bake for 40 minutes. Souffle should be puffed and set.

Recipe submitted by Katei, Cincinnati, OH

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Published on December 2, 2013

(13 votes, average: 3.38 out of 5)

4 Comments

Monica December 22, 2013 at 2:02 pm - Reply

I made this as is and it was delicious! I think I will be able to modify to make it into a pie filling as well.

Ann December 5, 2013 at 11:16 am - Reply

Thank you so much, Sarah.  I figured I might need to add another egg or two.  

Wishing you a Blessed, Merry Christmas.

Sarah S. December 5, 2013 at 9:13 am - Reply

Ann – try about 1 1/2 tablespoons coconut flour. It should work okay and you won’t have to change anything else.

Ann December 5, 2013 at 8:44 am - Reply

This sounds good, but I’d like to use coconut flour, as I’m gluten-free, and know it absorbs differently than regular flour.  Would I use more eggs or should I try using a mixture of other flours?  I have just purchased (and am experimenting with) sorghum, brown rice, and a couple others.  

Mostly, I’ve just avoided any type flour except coconut, as I have a pretty clean food plan without any processed foods, but there have been a few times where coconut flour isn’t able to be used.

Thanks for any suggestions.