Monthly Archives: March 2016

Carrot Soufflé

It seems that Easter is early this year.  While it is a religious holiday that has special significance for a lot of  people all over the world, it is also a time for family gatherings and special family dinners with lots of good food.

We nearly always have ham for Easter dinner and I like searching out new sides to serve with it.  I first had this carrot dish several years ago when I was on vacation in Biloxi, Mississippi and I really loved the sweet flavor of the carrots cooked this way.  Even though it is called carrot soufflé, it is not a true soufflé since it does not  have the whipped egg whites to create volume and height which are characteristic of a soufflé. This dish is simply cooked carrots puréed with all the ingredients and baked to a sweet finish.

The recipe for Carrot Soufflé is adapted from a classic side dish from the Southern based Piccadilly Cafeteria.  That is a restaurant chain founded during World War 2 by Tandy Hamilton in Baton Rouge, Louisiana.  By 1984 there were 80 cafeterias in the restaurant chain.  Today there are still 50 locations in seven Southern states.  If you check their menu, Carrot Soufflé is still included.

Carrot Soufflé is an easy yet rich side dish to include for Easter dinner.  It compliments the flavor of both ham and turkey.  An added bonus, the kids just may like this dish also because of the sweetness.

Carrot Souffle

Carrot Soufflé

  • Servings: 6
  • Difficulty: easy
  • Print

2 pounds peeled and chopped carrots
2/3 cup white sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
dash of cinnamon
1 teaspoon vanilla extract
4 eggs
1/2 cup melted butter

Steam or boil carrots until extra soft.  Drain well.  In a food processor or blender, combine the carrots, sugar, flour, baking powder, cinnamon, and vanilla.  Add the eggs, one at a time, blending well after each addition.  Add the melted butter and blend well and then pour into 1 1/2 quart casserole dish.  Bake about an hour in preheated 325° oven.  

1.  To make this dish even easier, use baby carrots.
2.  A topping of 3 tablespoons brown sugar and 2 tablespoons melted butter can be sprinkled on top of the soufflé before baking, if desired.

Carrot Souffle 1

Easter Card


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