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Carrot Puff

Photo Credit
Elzbieta Sekowska/Shutterstock
Sarah Perreault
Yield
Makes 6 servings.
Category
Vegetables
Course
Side Dishes
Special Considerations
Vegetarian
Preparation Method
Bake
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This colorful Carrot Puff—also called Carrot Soufflé—is a popular side dish. Even kids and adults who aren’t fans of cooked carrots like its smooth, light consistency.

You can reduce the sugar to half if you wish; carrots are naturally sweet.

Note: Carrot Puff may be made a day ahead and refrigerated. I usually double the recipe as well, using a 9x13 pan.

Ingredients
1 pound carrots, peeled and cut into 1-inch pieces
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F. Grease an 8x8-inch baking dish.
  2. Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain and set aside.
  3. In a blender or food processor, combine butter, sugar, eggs, flour, baking powder, and vanilla. Add carrots a little at a time and puree.
  4. Pour the mixture into the prepared baking dish. Bake for 45 minutes, or until firm.
  5. Let stand for 5 minutes before serving.

Note: This may be made a day ahead and refrigerated. Bring to room temperature before cooking.

About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault
 

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Comments

P. Dyer (not verified)

2 years 8 months ago

I've made this Carrot Puff (Souffle) recipe quite a few times. So easy and so delicious. It will become a family favorite if you give it a try. It is great to serve with Turkey or even Roast Beef !

Many thanks for sharing your positive experience! We agree. It’s a keeper! Everyone loves it, even folks who don’t normally eat cooked carrots.

Nancy Gordon (not verified)

4 years 1 month ago

Can I use corn starch in place of the all purpose flour in this recipe to make it gluten free?