Thursday, October 29, 2009

Carrot Souffle

I based my recipe on this recipe from Recipezaar.  Then I started making modifications to it.  So here's my version.

Carrot Souffle (Serves 4)
1.5 lb carrots, peeled & cut into a few pieces
1/2 c coconut milk
2 egg yolks or egg replacer
1/2 t vanilla
1/4 c brown sugar
1 t baking powder
1/4 c non-dairy milk alternative (I used So Delicious Coconut Milk Beverage)
  1. Steam or boil your carrots til soft.  Then roughly mash them with a fork or potato masher.
  2. Preheat oven to 350F.
  3. Place coconut milk, vanilla, carrots, eggs, and bron sugar in a blender.  Blend til very smooth.  This is going to take a bit.  I usually have to stop and move things around a bit.  It works best too if the liquids are on the bottom.
  4. Pour your carrot puree into a glass casserole dish (I use an 8x8 square or smaller with this amount).  
  5. Mix in the baking powder.  You can also add in a couple of tablespoons of flour at this point to make a stiffer souffle if you like. 
  6. Bake at 350 for about 30 minutes.  
My younger child loves this.  My husbands says it tastes like pie! 

You can vary the seasoning -- ginger or nutmeg would be a natural fit with carrot.  I was also thinking that some orange flavor would go nicely, so maybe using some orange juice (and less sugar, I bet) or orange extract instead of vanilla.  This is a great holiday recipe too.

Posted to  Our Krazy Kitchen's Fall Recipe Roundup


  1. Visiting from The Krazy Kitchen, this sounds delicious and perfect for the holidays. Thank you!

  2. GREAT!!! recipe. Sounds wonderful.

  3. Thanks for visiting & commenting. I thought the holiday food meme was a fun one....

  4. Different and delicious! Thanks for adding it to the party at the Krazy Kitchen :-)


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