Carrot Souffle Recipe but Lighter - Thanksgiving side dish
This carrot souffle recipe is my Thanksgiving staple. Most requested side dish every year! Carrot souffle is sweet, smooth, creamy with crunchy pecan layer on top - heavenly!
PRINTABLE RECIPE:
Ingredients
- 3 lbs carrots (boiled and cooled)
- 1 stick of unsalted butter (4 oz/113 g)
- 6 large eggs
- 1 cup of brown sugar
- 1/2 cup All purpose flour
- 1/2 cup milk
- 1/2 tbs coconut oil
- 1/4 cup juice from one orange
- 1 tbs orange zest
- 1 and 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- dash of freshly grated nutmeg (or powder if you dont have it)
Crispy Pecan Top
- 1/2 cup All purpose flour
- 1/2 brown sugar
- 4 tbs unsalted butter (2 oz/56 g)
- 2.5 oz finely chopped pecans
Blend all ingredients for souffle until smooth. Butter 9x13 baking dish and flour it. Preheat oven to 350F degrees and bake souffle for 55 minutes.
Items used in video:
Ninja Mega Kitchen System Blender/Food Processor – you can buy here:
NutriBullet Pro Plus - buy it here:
Miyabi Kaizen Chef's Knife - you can buy here:
Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13 – you can buy here:
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Nutritional Facts
16 servings per recipe
Calories per Serving: 274
Total fat: 14 g
Total Carbohydrates: 33 g
Protein: 5 g
***This is only an approximation***
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Carrot Souffle
Fluffy carrot cake meets creamy sweet potato casserole in this unforgettable Carrot Souffle. It’s a holiday-worthy side dish that’ll have everybody begging for the recipe! Recipe:
How To Make Carrot Souffle! Piccadilly Inspired~PiecesofNika
Hey loves! Checkout How To Make Carrot Soufflé Picadilly Inspired. Try making this carrot souffle for Thanksgiving! I hope you all enjoy this video. Please Comment, Like, Share, & Subscribe!!! Thanks so much for watching! xoxo
If you have any questions or any other videos you would like me to do....please leave them in the comment section below. Thanks!
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#cooking #food #carrotsouffle
Easy Meal Recipe | Carrots Souffle, Asparagus, and Drumettes | Mattie's Kitchen
#MattiesKitchen, in this video Mattie will be making Carrot Souffle, Asparagus, and Drumettes. This carrot souffle is made with carrots, sugar, butter and eggs, all baked together to golden brown perfection. A light and fluffy side dish option that pairs well with chicken and beef, but can also be served as a dessert offering! I am pairing this with some spicy drumettes. These drumettes are perfect for parties, tailgating, picnics, or everyday meals. So, sit back and relax as you enjoy this cooking show from start to finish! If you have a question, feel free to leave a comment. Mattie's Kitchen ????????
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Piccadilly Carrot Souffle recipe
The Piccadilly Carrot Souffle recipe transforms carrots into a sweet casserole that even skeptics will love, making it a popular choice for Thanksgiving and Christmas side dishes. This renowned dish from Piccadilly Cafeteria is a creamy blend of carrots, sugar, eggs, and butter, baked until golden and finished with a dusting of powdered sugar.
Find the full recipe here:
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Episode 316: Southern Candied Carrot Soufflé ????
#ellenshomemadedelights #sidedish #carrotsouffle #thanksgiving #southernfood
Hello and Happy Thanksgiving my Friends!
Today I am making the Classic Sweet Potato Soufflé but with a Twist, I am using Carrots in place of Sweet Potatoes. It is so light, airy, fluffy, flavorful, and topped with Mini Marshmallows! Everyone will enjoy this Side Dish and it’s a great new addition to your Thanksgiving Dinner. It will be a crowd pleaser.
I did a 1/2 a recipe in the video but you may do the full recipe.
Cook’s Note: You may also top the Soufflé with Pecans, walnuts,crushed corn flakes, or crushed cherrios. You may also use a food processor instead of hand mixer.
Ellen’s Thanksgiving Recipes Playlist:
Ellen’s Homemade Self Rising Flour Recipe:
Ellen’s Homemade Pumpkin Pie Spice:
Full Recipe
2 pounds frozen crinkle cut carrots
1 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup white sugar
1 cup self rising flour
1 tsp pure vanilla extract
1 tsp pure orange extract
1/2 tsp pumpkin pie spice
4 large eggs, beaten
1/4 cup evaporated milk
3/4 cup all purpose flour
Mini Marshmallows, for garnish
Half Recipe
1 pound frozen crinkle cut carrots
1/2 tsp salt
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup white sugar
1/2 cup self rising flour
1/2 tsp pure vanilla extract
1/2 tsp pure orange extract
1/4 tsp pumpkin pie spice
2 large eggs, beaten
2 tbsp evaporated milk
6 tbsp all purpose flour
Mini Marshmallows, for garnish
Preheat Oven to 350 Degrees
Half Recipe: Grease a Square Pan with Cooking Spray or Butter and set aside.
Full Recipe: Grease a 9x13 inch long baking pan with Cooking Spray or Butter and set aside.
In a large pot of 4 cups of water (for full recipe) 2 cups of water (for half recipe), add salt and bring to a boil. Add the carrots and cook according to the package in the back. Drain and cool slightly in a large bowl then mash them using a potato masher. Then using a hand mixer, mix until well combined (scrape the bowl occasionally). Add butter to the carrots and mix until incorporated then add sugar, self rising flour, vanilla and orange extract, and pumpkin pie spice and mix again until well combined. Add in eggs and evaporated milk to the carrot mixture and mix again until well combined. Stir in all purpose flour then continue mixing until well incorporated. Pour Carrot mixture into the greased pan and spread evenly. Garnish with marshmallows on top. Bake for 1 hour until it puffs up high and doesn’t jiggle when you shake the pan. (Don’t shake pan to hard, the soufflé will fall). Remove from oven and enjoy.
Previous Video
Sweet Potato Gooey Butter Cake:
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