Carrot Puff may become your new favorite holiday side dish recipe! The souffle-like side dish that will capture your heart!
Carrots are often on our holiday table. Bill loves them with butter and a touch of brown sugar, but sometimes I even add bourbon and maple syrup. For a delectable twist, why not make this Carrot Souffle?
Why You’ll Love this Carrot Souffle Recipe
- This particular recipe for “Carrot Puff” was made famous around Indianapolis by a certain caterer. With eggs and baking powder to leaven, the carrot batter rises then sinks like a souffle.
- Since the egg whites aren’t separately whipped, the texture is denser than a typical dessert souffle, but it’s still a lovely addition to any meal. And it’s easier to make than a traditional souffle.
- It’s wonderful for holidays when salads can have marshmallows and vegetable dishes can have sugar!
From Amy: I make this all of the time for family get-togethers. So delicious and the kids who are very picky like it so we get veggies in. A huge win in my book.
The healthy dose of sugar makes it almost like a dessert, but it’s truly a side dish. You may want to save it for a special occasion—though I served this carrot casserole on a weeknight when my 90-pound mother-in-law was visiting and she went back for seconds!
Frequently Asked Questions
What Ingredients are Used for a Carrot Souffle?
This carrot souffle calls for the following ingredients: carrots, butter, eggs, sugar, flour, baking powder, vanilla, and a touch of salt.
The addition of both eggs and baking powder ensures it “puffs” like a souffle.
How Do You Reheat a Carrot Souffle?
It’s easy to gently microwave this carrot puff to warm up leftovers. Or cover the casserole dish with foil and reheat in a 300° oven until heated through.
Is this Carrot Dish a True Souffle?
Although it puffs up like a souffle when it bakes, it doesn’t meet the criteria for being a true souffle. According to my Food Lover’s Companion, a souffle is a “light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites.”
Tips for a Healthy, Colorful Plate
My mother taught me that a table (and a plate) should be full of color, texture, and pattern. Ever stylish and artistic, I took her word as gold. She never owned busy dishes—they were either glass, white or black so as not to compete with the beauty of the food she prepared. As a bonus, colorful foods are typically healthy foods. Adding fruits, vegetables, and salads to a meal provides color and nutrition.
We wouldn’t have mashed potatoes and cauliflower in the same meal. There needed to be a pop of color. That’s what this carrot puff provides. The gorgeous orange of this carrot recipe makes for a happy plate, don’t you think?
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- 1 pound carrots, peeled and sliced
- 4 ounces butter (1 stick), melted
- 3 eggs
- ½ cup sugar
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- Salt to taste
- Preheat oven to 275º.
- Cook carrots in salted water till well done. Drain well.
- Melt butter. In a blender, combine eggs, melted butter, sugar, flour, baking powder and vanilla. Blend well. Add carrots. Blend till combined.
- Bake in a greased 8 x 8-inch glass dish for 45 minutes, or until just firm. I used 3 smaller ceramic baking dishes and reduced the time.
Reheat gently in the microwave.
Amount Per Serving: Calories: 279Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 134mgSodium: 379mgCarbohydrates: 26gFiber: 2gSugar: 19gProtein: 4g