Paula Deen Carrot Souffle

Paula Deen carrot souffle is a sweet, fluffy Southern side dish made with 3 pounds of carrots, 6 eggs and a little cinnamon, ready in 1 hour 15 minutes. It's an easy make-ahead side dish for the holiday table, Sunday dinner or a church supper, and it bakes right in individual ramekins.

Cook the carrots until they are completely tender, because anything firm will leave little stringy bits in the souffle. Then pulse them in the food processor until the batter is smooth, since that is what keeps the texture light and custardy.

Paula's version blends everything in a food processor instead of mashing by hand, which gives you a silky, even batter with no lumps. The baking powder lifts it like a souffle, so you can serve it in a pretty ramekin right out of the oven.

Paula Deen Carrot Souffle

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

480

kcal

Smooth carrot puree gets lifted by eggs and baking powder, then bakes into a golden, spoonable souffle that is soft in the middle. It tastes closer to a sweet dessert than a vegetable side, so it fits right in on a holiday plate.

Ingredients

• 1 1/2 cups plus more for baking dishes Butter
  

• 3 lbs peeled and sliced carrots
  

• 1 1/2 cups sugar
  

• salt
  

• 6 large eggs
  

• 1/2 cup all purpose flour
  

• 1 tablespoon baking powder
  

• 1/4 teaspoon ground cinnamon
  

Directions

• Preheat and butter dishes: Preheat the oven to 350°F. Lightly butter 2 (1 1/2-quart) baking dishes so the souffle releases easily and the edges brown nicely.
• Boil the carrots: Bring a large pot of salted water to a boil over medium heat. Add the 3 pounds of peeled, sliced carrots and cook until tender, then drain and set aside.
• Blend the batter: Add 1 1/2 cups sugar and 6 large eggs to the food processor and pulse to combine. Then add 1/2 cup flour, 1 tablespoon baking powder, 1/4 teaspoon cinnamon and 1 1/2 cups butter, and pulse until smooth.
• Add the carrots: Add the cooked carrots to the processor and pulse to combine. Keep going until the mixture looks even and creamy, so no chunks of carrot are left.
• Fill and bake: Spoon the mixture into the prepared dishes and bake for about 1 hour. It's done when the top is set and golden.
• Serve right away: Remove the souffle from the oven and serve immediately. The top starts to settle as it cools, so bring it to the table while it is still puffed.

Tools for this recipe

• Cuisinart 14-cup food processor, Sweese 8-ounce porcelain ramekins, set of 6, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why did my carrot souffle fall after baking?

A little settling is normal, since carrot souffle puffs in the oven and relaxes as it cools. Serve it right out of the oven for the best height, and make sure it is fully set before you pull it out.

Can I make carrot souffle ahead of time?

You can make the batter earlier in the day and keep it covered in the fridge, then bake it just before dinner. Fully baked souffle also reheats at 350°F, though it will not be as tall as when it first comes out.

How do I store leftover carrot souffle?

Cover it and keep it in the fridge for up to 3 days. Reheat it in a 350°F oven until warm, since the microwave can make the texture rubbery.

Can I make this without a food processor?

A blender or an immersion blender works if you do it in batches, and the goal is the same smooth batter. Mashing by hand will leave you with a chunkier texture and a less souffle-like result.

Is carrot souffle a side dish or a dessert?

It's usually served as a side dish, but with 1 1/2 cups of sugar and a hint of cinnamon, it tastes sweet enough to pass for dessert. Many Southern cooks put it on the holiday table next to the turkey or ham.