Carrot Soufflé is a simple, yet elegant side dish that brings out the natural sweetness of carrots, with a hint of cinnamon and a creamy texture. It's perfect for any occasion!
Peel the carrots and slice into ½ inch wide rounds.
Preheat oven to 350
Cook carrots in a small amount of water until tender but not falling apart.
Add the lemon juice and puree.
In the bowl of a stand mixer, or large bowl with an electric mixer, beat the remaining recipe ingredients together until smooth.
Stir in the carrot puree until well combined.
Pour mixture into greased 2-quart oven safe dish. I used a 9X9 casserole dish.
Bake uncovered for 45-55 minutes, until center is firm.
Allow to cool slightly before serving.
Notes
Nutrition information is an estimate only.Prep Tips
Pureeing the Carrots - I used an immersion blender to mash the cooked carrots. They are so soft you could also use a potato masher or just use your hand mixer.
Lemon Juice - Fresh lemon juice always tastes best. 2 TB is about half a lemon. I buy mine fresh squeezed from the store and freeze in 1 TB cubes so I can always have some available to use.
Storage - Keep leftovers in an airtight container in the refrigerator for 3-5 days.