Light And Fluffy Carrot Soufflé Recipe
This carrot soufflé recipe might not be as popular as the chocolate soufflé you are familiar with, but believe us — once you give it a try, you won't be able to resist making it again and again! The combination of sweet carrots, a creamy texture, and a hint of warm spices creates a comforting, light, and delicious flavor profile.
Recipe developer Milena Manolova says, "The soufflé rises beautifully in the oven, creating a light and airy interior with a golden crust on top. Each spoonful melts in your mouth and leaves behind an explosion of flavors that will leave you craving more. Not only is this recipe incredibly tasty, but it's also surprisingly easy to make. With just a handful of ingredients and some simple steps, you can make it in no time." The combination of carrots, cinnamon, nutmeg, clove, and a touch of vanilla creates a beautiful flavor bomb. Not only does this carrot soufflé taste amazing on its own, but it also pairs perfectly with a scoop of vanilla ice cream, some whipped cream (try making your own!), or even a drizzle of warm caramel sauce.
Gather all of the ingredients for the light and fluffy carrot soufflé recipe
The ingredients needed for this light and fluffy carrot soufflé are carrots, unsalted butter, granulated sugar, 3 eggs, ground cinnamon, ground nutmeg, ground clove, vanilla extract, baking powder, salt, and all-purpose flour.
Step 1: Preheat the oven
Preheat the oven to 350 F.
Step 2: Boil the carrots
Boil the carrots in a pot of water until soft. Drain and set aside.
Step 3: Grease ramekins
Meanwhile, grease 6 ramekins with the soft butter.
Step 4: Coat the ramekins with sugar
Use 2 tablespoons of sugar to coat the bottom and sides of each ramekin.
Step 5: Beat the egg whites and sugar
Using a stand mixer with the whisk attachment or a hand mixer, beat the egg whites with 3 tablespoon sugar until stiff peaks form. Set aside.
Step 6: Puree the other ingredients
Add the cinnamon, nutmeg, clove, vanilla, baking powder, salt, egg yolks, the rest of the sugar, and flour. Puree until smooth.
Step 7: Fold in the whipped egg whites
In a large bowl, add the puree and gently fold in the whipped egg whites.
Step 8: Fill the ramekins
Fill each ramekin with the carrot and egg white mixture.
Step 9: Bake the soufflés
Bake on the middle rack for 40–42 minutes. Make sure not to open the oven door during baking.
Step 10: Serve
Remove the soufflés from the oven and let them cool for a few minutes before serving.
How should you serve this light and fluffy carrot soufflé?
When it comes to serving this light and fluffy carrot soufflé, there are a few key tips to keep in mind. First and foremost, presentation is everything. One option is to serve individual portions in ramekins. This not only adds an elegant touch but also allows each person to have their own portion. Dust the tops with a sprinkle of powdered sugar for an extra touch of sweetness. Another idea is to serve the soufflé family-style in a large baking dish. This creates a more rustic and communal feel that's perfect for gatherings or casual dinners. Simply scoop out generous portions onto plates or bowls, making sure to include some of that golden crust on top.
To enhance the flavors of the carrot soufflé, consider pairing it with complementary ingredients. A scoop of vanilla ice cream or crème fraîche on top adds a creamy contrast. Alternatively, a drizzle of honey or maple syrup can bring out the natural sweetness of the carrots. For added texture and crunch, sprinkle some toasted nuts, such as almonds or walnuts, over the soufflé before serving. Remember that timing is crucial when serving a soufflé; it's at its best when served immediately after baking, while it's still puffed up and airy.
How do you store carrot soufflé?
Storing carrot soufflé can be a bit tricky, but with the right approach, you can ensure that it stays fresh and delicious for as long as possible. One option is to store carrot soufflé in the refrigerator. Once it has cooled down completely, cover it tightly with plastic wrap or transfer it to an airtight container. This will help prevent any moisture loss and keep the soufflé moist. However, keep in mind that refrigeration can cause the soufflé to deflate slightly, so be prepared for some minor changes in texture.
If you prefer to enjoy your carrot soufflé at room temperature, you can also store it on the countertop for a short period — a few hours to 1 day. Make sure to cover it with a clean kitchen towel or place it in a cake dome to protect it from drying out. Remember that while storing carrot soufflé can help prolong its shelf life, the texture won't be the same as it is when freshly baked. So, try not to keep leftovers for too long and savor this dish while its flavors and textures are at their peak.
What can I use instead of carrots in a carrot soufflé?
If you're craving a delicious carrot soufflé but find yourself without any carrots on hand, don't worry! There are plenty of alternatives that can still give you a flavor similar to carrots. One option is to substitute sweet potatoes for the carrots. Sweet potatoes have a similar texture and natural sweetness, making them a great replacement. Simply cook and mash the sweet potatoes before incorporating them into your soufflé mixture.
Another alternative is butternut squash. Like carrots, butternut squash has a slightly sweet taste and can be easily pureed to create a smooth consistency. Roast or steam the squash until tender, then blend it until smooth before adding it to your soufflé mixture. For those who want a unique twist on traditional carrot soufflé, try using pumpkin puree instead. Pumpkin adds a rich flavor and creamy texture that pairs well with the warming spices in this dish. While these alternatives will give the soufflé a distinct taste, they can still provide that satisfyingly fluffy texture when made correctly.
Light And Fluffy Carrot Soufflé Recipe
With its stunning orange color and rich, fluffy texture, this carrot soufflé is a dessert all its own, and warming spices only elevate the final flavor.
Ingredients
- 1 pound peeled and chopped carrots
- 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
Directions
- Preheat the oven to 350 F.
- Boil the carrots in a pot of water until soft. Drain and set aside.
- Meanwhile, grease 6 ramekins with the soft butter.
- Use 2 tablespoons of sugar to coat the bottom and sides of each ramekin.
- Using a stand mixer with the whisk attachment or a hand mixer, beat the egg whites with 3 tablespoon sugar until stiff peaks form. Set aside.
- Add the cinnamon, nutmeg, clove, vanilla, baking powder, salt, egg yolks, the rest of the sugar, and flour. Puree until smooth.
- In a large bowl, add the puree and gently fold in the whipped egg whites.
- Fill each ramekin with the carrot and egg white mixture.
- Bake on the middle rack for 40–42 minutes. Make sure not to open the oven door during baking.
- Remove the soufflés from the oven and let them cool for a few minutes before serving.
Nutrition
| Calories per Serving | 225 |
| Total Fat | 11.9 g |
| Saturated Fat | 6.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 105.4 mg |
| Total Carbohydrates | 26.5 g |
| Dietary Fiber | 2.4 g |
| Total Sugars | 18.3 g |
| Sodium | 241.9 mg |
| Protein | 4.1 g |
