Gingered Carrot Soufflé
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Sweet, fluffy, and balanced with a kick of fresh ginger, this carrot soufflé is a perfect addition to your holiday table.
This is one of those sweet, orange-hued side dishes you often see around the holidays. It’s not technically a soufflé, but rather a baked purée of carrots, butter, brown sugar, and eggs that achieves a fluffy, soufflé-like texture. Similar to a sweet potato casserole, it skirts the edge of being a dessert, yet the fresh ginger adds a kick and balances the sweetness. It’s best served right out of the oven, steaming hot and puffed up, but it’s just as delicious even after it settles. Plus, it reheats wonderfully and makes for fabulous leftovers.
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Gingered Carrot Soufflé
Sweet, fluffy, and balanced with a kick of fresh ginger, this carrot soufflé is a perfect addition to your holiday table.
Ingredients
- 2 pounds carrots, peeled and cut into ½-inch pieces
- 1 stick (½ cup) unsalted butter, cut into ½-inch pieces
- 1¼ teaspoons salt
- Pinch cayenne pepper
- ¼ cup milk
- ½ cup light brown sugar, packed
- ⅓ cup plain bread crumbs
- 1 teaspoon baking powder
- 1¼ teaspoon finely grated fresh ginger (see note)
- ½ teaspoon ground cinnamon
- 5 large eggs
Instructions
- Preheat the oven to 350 degrees and grease a 2-quart baking dish with non-stick cooking spray.
- Bring a large pot of water to a boil. Cook the carrots until soft, 10-15 minutes. Drain the carrots and transfer while still hot to a food processor. Add the butter and puree until the butter is melted and the carrots are very finely chopped.
- Add the remaining ingredients to the carrot mixture and purée for several minutes until completely smooth, stopping to scrape the sides of bowl as necessary; the mixture should have consistency of a thick milkshake with no bits of carrots within. Pour the mixture into the prepared baking dish, smooth the top and bake for 50-60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Nutrition Information
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- Per serving (6 servings)
- Calories: 393
- Fat: 20g
- Saturated fat: 11g
- Carbohydrates: 47g
- Sugar: 35g
- Fiber: 5g
- Protein: 8g
- Sodium: 670mg
- Cholesterol: 197mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made a half recipe but doubled the ginger, using up our fresh ginger. My mother, 93, absolutely loved it. As soon as I get more ginger I’ll make it for her again.
So delicious!!! Even the young kids at our holiday family dinner gobbled it up!! After the first time, I used half the sugar and a LOT more ginger, and it was even better to me!! It’s in our regular holiday/dinner party rotation.
I’ve made this several times and it’s always a hit. This last time I substituted sweet potatoes for the carrots and it was perfect. The final result wasn’t as sweet but we still loved it.
Hello!
Would this recipe be freezable prior to baking? For holidays, I love to prepare everything ahead of time and just pop them in the oven on the day of the event.
Thank you!
Trudy
I can’t say from experience as I’ve never done it, but I think it should work. 🙂
Another one added to “my recipe box”!!! Delish 😋. I would like to make it again for Easter and bake in individual ramekins. How should I adjust the baking time?
So glad you enjoyed this! For individual ramekins, I’d start checking them at around 30 minutes. Keep in mind that this is a guesstimate, so keep a close eye on them. I’d love to hear how they turn out as single servings!