To make a carrot souffle, mash together 1 pound of well-cooked carrots, 1/2 cup of butter, 1 teaspoon of vanilla extract and 3 eggs. Stir in a mixture of 3 tablespoons of flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt and 3/4 cup of granulated sugar. Bake the mixture in a greased casserole dish at 350 degrees Fahrenheit for 45 minutes. One pound of carrots makes a 2-quart souffle.
A souffle is an elegant side dish for any meal or a main course for a brunch or vegetarian luncheon. Boil fresh carrots in salted water for the most flavor, and mash them until few or no lumps are remaining. Using a blender or food processor to mash the carrots creates a very smooth souffle. Preheat the oven up to baking temperature before baking the souffle to achieve the highest rise.
Use less sugar if you want a more savory souffle. Sprinkling a little cinnamon or nutmeg on top adds a spicy note to the dish and a color contrast. Modify the souffle to meet different dietary requirements by substituting a heat-stable sugar substitute for the sugar or applesauce for the butter. Canned carrots mash easily and reduce the preparation time for this recipe, but have a slightly different flavor profile than fresh carrots.