Emeril Legasse offers a professional, highly-rated recipe for carrot souffle. Food Network ranks this recipe as an intermediate-level recipe, and it requires two hours of preparation time.
To make this carrot souffle, preheat the oven to 350 degrees Fahrenheit, and grease a 9-by-13-inch casserole dish with oil. Bring a large pot of water to a boil, and cook 3 pounds of chopped carrots for 15 minutes or until tender. Drain the carrots.
Add 6 large eggs, 2 cups of light brown sugar, 2 sticks of unsalted butter and 1/2 cup of all-purpose flour to the carrots. Add 1/2 cup of milk, 1/4 cup of orange juice and 1 1/2 teaspoons of baking powder. Season the mixture with 1 tablespoon of orange zest, 3/4 teaspoon of ground cinnamon, 1/2 teaspoon of grated nutmeg and a pinch of salt.
Blend the mixture in a food processor until smooth. If the food processor is not large enough to process the entire mixture at once, do it in multiple batches. When the carrot mixture is fully processed, spoon it into the greased casserole dish.
Combine 1 cup of light brown sugar, 1 cup of chopped pecans, 1/2 cup of all-purpose flour and 1/2 stick of unsalted butter in a mixing bowl. Stir until well-blended. Scatter this topping on top of the carrot mixture, then bake the souffle for one hour. The souffle is fully cooked when the topping is lightly browned.