Carrot Souffle
A Creamy Carrot Pudding Reminiscent of Cafeteria Carrot Souffles
A perfect side dish to complement virtually any meal, this carrot recipe is guaranteed to be a hit with the kids.
Unlike most souffle recipes, this carrot souffle does not puff up. So there is no need to separate the eggs or worry about folding the ingredients properly. This souffle is more similar to a traditional sweet potato casserole or sweet potato souffle.
This carrot souffle recipe is an ideal side dish for Thanksgiving, Christmas or any family or holiday meal. Attractive, tasty and sweet enough to appeal to the kids as well as the adults at the table, this carrot souffle is one of those versatile recipes everyone loves. It is also a great take-along pot-luck dish for holidays or family reunions.
Serve this carrot souffle with stuffed turkey meatloaf and broccoli with garlic and pine nuts for a warm winter or fall meal that everyone is sure to enjoy.
It is best to use fresh whole carrots for this recipe. However, if you are in a time-crunch, feel free to use the pre-washed baby carrots. They tend to be firmer and may take a bit longer to cook.
If you can't find Neufchatel cheese, you can use non-fat cream cheese or whipped cream cheese. Any of those options will work fine in this recipe.
If you like this carrot souffle recipe, be sure to check out these other healthy recipes, too: broccoli and cheese souffle and butternut squash souffle.
Carrot Souffle Recipe
Ingredients:
- 1-1/2 pounds carrots
- 1/4 cup granulated white sugar
- 1/4 cup orange juice
- 3 Tbsp. butter, at room temperature
- 5 Tbsp. low-fat cream cheese (Neufchatel cheese)
- 3/4 cup liquid egg substitute (such as Egg Beaters)
- 3 Tbsp. white whole wheat flour
- 1 tsp. baking powder
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
Directions:
- Preheat oven to 350 degrees F. Spray a one-quart baking dish or gratin dish with nonstick cooking spray.
- Bring a large pot of water to a boil. Add carrots and cook until tender, between 15 and 20 minutes.
- Drain and transfer carrots to a large mixing bowl. Mash.Stir in the sugar, orange juice, butter, cream cheese and eggs until smooth.
- Add the flour, baking powder, vanilla and cinnamon.
- Transfer the mixture to the prepared baking dish and bake for 45 to 50 minutes until firm.
- Serve immediately.
Makes 8 servings.
Per serving: 167 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 20 g carbohydrate, 3 g fiber, 5 g protein, 289% vitamin A, 13% vitamin C, 10% calcium, 6% iron
