Light and Fluffy Carrot Soufflé Recipe
Prep Time:
10 minutes
Cook Time:
55 minutes
Servings:
6 soufflés
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
  1. Preheat the oven to 350 F.
  2. Boil the carrots in a pot of water until soft. Drain and set aside.
  3. Meanwhile, grease 6 ramekins with the soft butter.
  4. Use 2 tablespoons of sugar to coat the bottom and sides of each ramekin.
  5. 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.
  6. Add the cinnamon, nutmeg, clove, vanilla, baking powder, salt, egg yolks, the rest of the sugar, and flour. Puree until smooth.
  7. In a large bowl, add the puree and gently fold in the whipped egg whites.
  8. Fill each ramekin with the carrot and egg white mixture.
  9. Bake on the middle rack for 40–42 minutes. Make sure not to open the oven door during baking.
  10. Remove the soufflés from the oven and let them cool for a few minutes before serving.