This Carrot Souffle is a great way to get kids (or adults!) to eat more veggies. It’s light as air, slightly sweet, and incredibly delicious!
This is a favorite side dish in our house, and everyone loves it.
Most recipes for Carrot Souffle use a large amount of sugar. Here I have reduced the sweetness and substituted honey for the sugar.
And yet another reason to make this Carrot Souffle…look at some of the incredible health benefits of carrots:
- One serving of carrots gives you 400% of your daily vitamin A! Vitamin A protects your vision, and can protect you from night blindness and cataracts.
- The beta-carotene in carrots can reduce the risk of cancers of the lung, liver, ovaries, and prostrate.
- Carrots have been shown to lower cholesterol levels and decrease the risk of cardiovascular disease.
- Beta-carotene also supports healthy skin and aids in the healing of wounds.
Carrot Souffle
| Servings | Prep Time |
| 8people | 10minutes |
| Cook Time |
| 1hour |
|
|
Ingredients
- 2lbs (about 1 kg) carrotspeeled and chopped
- 1/4cup sweetener of choicehoney, maple syrup, sugar, etc
- 1/2cup buttermelted
- 3 eggs
- 1teaspoon baking powder
- 3tablespoons whole wheat flour*or almond flour
- 1teaspoon vanilla
- 1teaspoon cinnamon
Instructions
- Steam the carrots until very soft, and then puree until smooth. I do this in a food processor.
- Add the remaining ingredients and mix well.
- Pour into a buttered dish. Cook at 350 degree F (175 F) for about 45 minutes, until a knife inserted comes out clean.
Recipe Notes
*I use freshly ground whole wheat flour.
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