Easy Carrot Souffle Recipe

From carrot cake to zucchini bread, from pumpkin pie to avocado mousse, when you really think about it, foods that are generally savory can make amazing sweet treats. And recipe developer and registered dietitian Kristen Carli is about to add another one to your culinary repertoire: carrot soufflé. This puffy baked dessert combines carrots, brown sugar, eggs, and spices for a cake-like concoction that's tender, sweet, and a real crowd-pleaser. 

"I love the fact that dessert can include veggies," says Carli. "As a registered dietitian, I'm always promoting new and fun ways to eat your veggies."

This dessert, in particular, is "great for kiddos!" according to Carli, particularly picky ones. The carrots in the soufflé fully disappear when it's baked, so the fact that the dessert boasts a heaping helping of good-for-you beta carotene and fiber is totally hidden behind all that sweetness and spice. Served warm and sprinkled with powdered sugar, this easy carrot soufflé is sure to conquer all hearts.

To make this easy carrot soufflé, you will, of course, need carrots. Unlike in a carrot cake, these carrots are roughly chopped and cooked in boiling water before being blended with brown sugar, flour, salt, and baking powder to make a thick, moist batter. Eggs lend structure, while milk and butter add moisture. The batter for the soufflé is then seasoned with vanilla and cinnamon for aroma and spice. A sprinkling of powdered sugar over the top is the perfect finishing touch to make this soufflé truly special.

The carrots for this easy carrot soufflé aren't shredded but boiled, which helps them become even more seamlessly integrated into the batter. But before we get to that, take a moment to preheat the oven to 350 degrees Fahrenheit. While it heats, roughly chop the carrots and place them into a large pot of water. Bring to a boil and cook for 15 minutes or until tender. Drain them and place them in the bowl of a stand mixer, in which you'll prepare the rest of the batter for this easy carrot soufflé.

To make the batter for this easy carrot soufflé, add the brown sugar, flour, salt, baking powder, vanilla, and cinnamon to the carrots in the bowl of the stand mixer. Beat until the carrots are soft and all of the ingredients are combined and smooth, at which point you can add the wet ingredients: the eggs, milk, and melted butter. Continue mixing until all of the ingredients have been well combined and you have a nice, even batter.

The time has come to bake the easy carrot soufflé! First, spray an 8x8-inch baking dish with cooking spray, and then pour the batter into the dish. Bake the soufflé for 30 minutes or until it's golden brown and slightly puffy. "It does not puff up like a traditional soufflé would," says Carli of this dessert, "but it does get some volume."

As soon as the soufflé emerges from the oven, don't delay! It's best eaten warm. To serve, nothing could be simpler: Dust it with powdered sugar, slice into rectangles, and dig right in.