Light And Fluffy Carrot Soufflé Recipe

This carrot soufflé is a dessert in and of itself, with its beautiful orange color and rich, fluffy texture. The warming spices make the taste even better.  


– 1 pound peeled and chopped carrot – 1 tablespoon soft + 5 tablespoons melted unsalted butter – 2 + 3 + 7 tablespoons granulated sugar, divided – 3 eggs, yolks and whites separated – ½ teaspoon ground cinnamon – ⅛ teaspoon ground nutmeg – ⅛ teaspoon ground clove – 1 teaspoon vanilla extract – 1 teaspoon baking powder – ¼ teaspoon salt – ¼ cup all-purpose flour

Step 1

Warm the oven up to 350 F. In a pot of water, cook the carrots until they are soft. Remove the water and set it aside.  


Step 2

At the same time, use the soft butter to grease 6 ramekins. Cover the bottom and sides of each dish with 2 tablespoons of sugar.  

Step 3

Add the sugar to the egg whites and beat them with a hand mixer or a stand mixer with a whisk tool until stiff peaks form. Put away.  

Step 4

Butter, vanilla, baking powder, salt, egg whites, the rest of the sugar, and flour should all be added. Blend until smooth.  

Step 5

Add the puree to a big bowl, and then slowly fold in the whipped egg whites. Put some of the carrot and egg white mixture into each dish.  

Step 6

Bake center rack for 40–42 minutes. Don't open the oven door while baking. Remove the soufflés from the oven and cool to room temperature.  

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