Carrot Soufflé


  • 1 lb baby carrots
  • 3 Tbs flour
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/2 cup butter (1 stick)
  • cinnamon to sprinkle


Preheat over to 400°.

Bring a large pot of salted water to boil and cook carrots about 6-7 minutes until tender. Drain and mash.

In a large bowl combine mashed carrots, flour, salt, sugar, baking powder and eggs.

Melt butter and stir into carrot mixture, combining slowly and thoroughly.

Pour into baking dish and sprinkle with cinnamon. bake for 30 minutes and serve.

Note: I’ve used a flat oval dish, a high-sided 8”circular and individual ramekins over the years. My fave is the circular because it looks like more of a traditional soufflé.