Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Carrot Souffle


Now that Thanksgiving is almost upon us I have to share with you an old family favorite. Carrot souffle has been served at our dinner table every Thanksgiving since as long as I can remember. It is sweet, smooth, creamy and incredibly easy to make.

You will love it and if you have kids, be prepared for them to ask for seconds. I always make a double batch since one recipe because everyone always goes back for seconds! If you have been looking for a new recipe to add to your dinner table this holiday I am happy to say that your search is over.

Serves 4-6

Carrot Souffle
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Ingredients

  • 1 pound carrots, cut into 1 inch pieces
  • 3/4 cup maple syrup (or honey)
  • 2 tablespoons organic whole cane sugar or sucanat
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 tablespoons whole wheat pastry flour (or 1 tablespoon arrowroot flour)
  • 1 stick unsalted butter, melted and cooled for 5 minutes
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon

Instructions

  1. In a medium saucepan simmer carrots in 1/2 cup of water until tender. Drain well. In a food processor or blender add carrots and remaining ingredients and blend until smooth. Pour into a 1 1/2 qt. baking dish. Bake at 350 degrees for 1 hr. until golden around the edges.
  2. *This recipes freezes beautifully. Freeze the souffle before baking and just make sure to let it completely thaw before baking.
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https://deliciouslyorganic.net/carrot-souffle/

Photo credit: Helene Dujardin – used with permission

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19 Comments

  4. Angie

    November 14, 2012 at 11:13 am

    This was one of our FAVORITE recipes until we found out we are gluten intolerant. :-( Have you ever tried making this with a GF flour in place of the whole wheat pastry flour?I would LOVE to be able to make this again for Thanksgiving this year!
    Reply to this comment

  5. Kristen Wootten

    September 23, 2013 at 1:47 pm

    This is so amazing! I made it last year so many times and my 9 year old son loves it, too!! Thank you for your DELICIOUS and healthy recipes!!! You were a big help when I did a complete pantry makeover! I feel so much better now and love cooking tasty dishes with wholesome ingredients! :)
    Reply to this comment

  9. Lynette Wilson

    October 17, 2014 at 8:00 am

    I love this recipe and it has become a staple in our house. In order to be able to still fit through the door after eating it regularly, I began experimenting with cutting back on the sugar. I have found that what works best for me is to omit the cane sugar and I cut the amount of butter and liquid sugar (I use half honey and half maple syrup) in half. So for a single batch, I'd use 3 Tbsp honey, 3 Tbsp maple syrup, no cane sugar, and 1/2 a stick of butter (and I add a good dose of nutmeg). The original is fabulous, but way too sweet/rich for everyday eating for us. I scaled it back to be able to eat it more often, and to be honest I think we all like it better this way. My favorite way to eat it is with fresh blueberries for breakfast. Thank you so much for posting!
    Reply to this comment

  11. Ashley

    March 11, 2017 at 8:48 pm

    Has anyone ever made this for a large crowd? I'm wondering how messy it would be to cut out squares of it and put them on a platter. I'm considering possibly baking it in a muffin tin to make it easier to serve. Has anyone ever tried that?
    Reply to this comment

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