Steam carrots until almost fall apart tender and puree until completely smooth. Add in butter, sugar, baking powder, egg and vanilla. Add in the flour last. Continue to puree until completely combined.
Put about 1/4 cup of mixute into muffin cups. I used a straight silicone mold, but any shape will do.
Cook at 350 degrees for 1 hour.
Allow to cool for about 10 minutes to make removal easier.
Individual Carrot Souffles
These Individual Carrot Souffles are sturdier than most souffles but are creamy and soft. Slightly sweetened they make a delicious side dish to anything from BBQ dishes to Crusted Pork Loins.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 9
Calories 182 kcal
Ingredients
- 2 lbs peeled carrots
- 1 stick butter , room temperature
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoons vanilla
- 2 tablespoons flour
- 3 eggs
Instructions
- Steam carrots until almost fall apart tender and puree until completely smooth.
- Add in butter, sugar, baking powder, egg and vanilla.
- Add in the flour last.
- Continue to puree until completely combined.
- Put about 1/4 cup of mixute into muffin cups. I used a straight silicone mold, but any shape will do.
Cook at 350 degrees for 1 hour.
Allow to cool for about 10 minutes to make removal easier.
Excellent and very easy to make. I’ve never made soufflé ever!! These were lovely!
Thanks
can you use different veggies other than carrots??
Unfortunately this recipe isn’t able to swap out using a different vegetable. Carrots have a different water content than other vegetables. Sorry
Made these tonight to go with BBQ ribs. Cut three recipe in half cause there’s just two of us, making six servings. My husband, so despises carrots, ate three and wanted more!! Delicious!!
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Thanks for the 5 star rating!
Can u make ahead of time n warm up? Also can u use papercups in cupcake mold ?
No, you can’t make it ahead of time – it would be denser than you would like. But I don’t see why you wouldn’t be able to use a cupcake mold! I hope you enjoy them!
Looks good! What do you do with the butter? Is it added in with the other ingredients, or is it on the side to add upon serving?
Good catch! Thank you! It goes in with the other ingredients before the flour. I updated the recipe! 🙂
Thank you! I made these tonight (and opted to put the butter in before baking… I asked while I was prepping so I had to make a decision on the fly), and it turned out really good! It was a great way to use up some carrots. I topped with a bit of honey and ate it right out of a little ramekin (it also filled a 12-muffin tin). Definitely a keeper.
This makes me so happy to see!! Thank you for coming back and telling me how they went!
I have never tried making a carrot souffle before. You make it sound so easy!
This sounds wonderful. I am going to have to make these and not tell the family what they are. Then watch them be thrilled at how good they are! I know they will love them.
Interesting! I never heard of carrot souffle butit looks interesting!
Sounds like an innovative way to get people to eat carrots! Haha, it certainly looks tempting!
These look tasty. I have never seen carrots used like this in a dish before. Can’t wait to try this recipe out.
Ohh, these carrot souffles look delicious! I can’t wait to try these out!
I have not heard of this. It looks awesome.
Everything is tastier when it’s tiny! I would gobble these up!
These look perfect for a get together with some of my girlfriends. We love to eat yummy food, and plenty of dessert. It’s nice to have some lighter options also.
You made something tasty that is good for you and that is simple to make? You go souffle girl!
These look really good! The fact that they are simple to make makes them perfect for me!
Thanks! They really are quite easy and so delicious!
Oh my goodness! These sound so good and it is something I haven’t ever seen before. I can’t wait to give them a try!
I hope you love them!