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December 14, 2021

Carrot Souffle

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Carrot souffle has been served at our dinner table every holiday for as long as I can remember. It’s sweet, smooth, creamy, and incredibly easy to make.

Carrot SouffleCarrot soufflé is similar to a sweet potato casserole, but it’s creamier and smoother. And, while it’s called a “soufflé,” there’s no having to be afraid that it won’t rise. You basically put everything in the blender, pour into a baking dish, and bake!

I always make a double batch since because everyone always goes back for seconds! If you’ve been looking for a new recipe to add to your dinner table this holiday, I am happy to say that your search is over.

Carrot Souffle

Carrie Vitt

Serves: Serves 4-6

Carrot Souffle

10 minPrep Time

1 hr, 12 Cook Time

1 hr, 22 Total Time

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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
  • 1 tablespoon arrowroot flour (or 2 tablespoons sprouted whole wheat flour)
  • 1 stick unsalted butter, melted and cooled for 5 minutes
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Place the carrots in a medium saucepan and cover with water. Bring to a simmer and cook until tender. Drain the carrots in a colander. Place the hot carrots and remaining ingredients into a food processor or blender 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 make sure to let it completely thaw before baking.
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https://deliciouslyorganic.net/carrot-souffle/
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Filed Under: Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Paleo Recipes, Thanksgiving, Thyroid Support and Health Recipes (Days 31+), Uncategorized, Vegetables | 23 Comments

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23 Comments

  1. Catherine Jagers

    December 4, 2008 at 4:08 am

    carrie! i am so glad to find your blog, and i can't wait to try this carrot souffle!!!
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  2. Kristen

    December 31, 2008 at 4:57 pm

    Yummmmmm! We made this for Christmas Eve Lunch. A dear friend made a surprise visit, and we happened to have the ingredients on hand. We're pretty sure we served dessert as a side dish! Thanks for sharing.
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  3. Ginger

    October 26, 2012 at 12:44 pm

    We LOVE this recipe!!!! My sister shared it with me, and I have shared it others. Yummy!!
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  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!
    to Angie" aria-label='Reply to this comment to Angie'>Reply to this comment
    • Deliciously Organic

      November 14, 2012 at 11:36 am

      It's one of our favorites too! :) You can substitute the whole wheat flour with 1 tablespoon arrowroot flour. Enjoy!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Angie

        November 14, 2012 at 12:28 pm

        YAY! Thank you SO much, and have a blessed Thanksgiving!
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  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! :)
    to Kristen Wootten" aria-label='Reply to this comment to Kristen Wootten'>Reply to this comment
    • Deliciously Organic

      September 23, 2013 at 3:33 pm

      Thank you for the feedback! I'm so glad you all enjoyed this dish and that the site has been helpful in your pantry makeover! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. gina

    October 23, 2013 at 9:20 am

    How many large eggs?
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  7. Andrea manor

    November 2, 2013 at 5:19 am

    I'd like to try this recipe. How many eggs? Also, about how many carrots makes a pound?
    to Andrea manor" aria-label='Reply to this comment to Andrea manor'>Reply to this comment
    • Deliciously Organic

      November 3, 2013 at 5:14 am

      2 eggs are needed. Thanks for pointing this out. I made the edit. I'm not sure how many carrots are in a pound, but they are usually sold by the pound in most grocery stores.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Andrea manor

    November 7, 2013 at 3:38 am

    Made this last night, it was very good! I'm sampling more of your recipes in order to prep for holiday company. Last night I also made the roasted butterflied chicken, delicious!!!
    to Andrea manor" aria-label='Reply to this comment to Andrea manor'>Reply to this comment
    • Deliciously Organic

      November 7, 2013 at 7:45 am

      Yay! I'm glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>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!
    to Lynette Wilson" aria-label='Reply to this comment to Lynette Wilson'>Reply to this comment
  10. Kristi

    November 25, 2014 at 11:01 am

    Do you think regular all purpose whole wheat flour will work?
    to Kristi" aria-label='Reply to this comment to Kristi'>Reply to this comment
    • Deliciously Organic

      November 25, 2014 at 11:13 am

      Yes, that will work just fine. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>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?
    to Ashley" aria-label='Reply to this comment to Ashley'>Reply to this comment
    • Deliciously Organic

      March 16, 2017 at 11:35 am

      You can double the recipe for a large group. It also freezes very well! It's a little bit too soft of a dish to cut into squares, so baking in muffin cups would be a good idea. I've never tested it that way, so I can't say how long to bake it, but it's worth a try!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Norah

    December 15, 2021 at 8:49 pm

    Can you substitute ‘chia eggs’ for the eggs?
    to Norah" aria-label='Reply to this comment to Norah'>Reply to this comment
    • Deliciously Organic

      December 17, 2021 at 11:32 am

      I don't test my recipes with substitutions, so I don't know what would lend the exact same flavor and texture.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Gloria

    December 17, 2021 at 9:44 am

    Does it have to be baked just before serving like a regular souffle? Can I bake it in the morning or previous day and warm it for dinner?
    to Gloria" aria-label='Reply to this comment to Gloria'>Reply to this comment
    • Deliciously Organic

      December 17, 2021 at 11:32 am

      Yes. You can use the methods I mentioned in the post!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Thanksgiving Round-Up says:
    November 21, 2012 at 7:05 am
    [...] our menu for Thanksgiving: Smoked Turkey (my husband’s specialty) Carrot Souffle Stuffing Green Bean Casserole Mashed Cauliflower Brussels Sprout and Bacon Hash Pumpkin Pie Pecan [...]
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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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