September 8, 2022

Carrot Souffle but Lighter

Name: Carrot Souffle but Lighter
Prep time: 30 min
Cook time: 55 min
Total time: 80 min
Ingredients: 3 lbs carrots (boiled and cooled); 1 stick room temperature butter (4 oz/113 g); 6 large eggs; 1 cup brown sugar; ½ cup all purpose flour; ½ cup milk; ½ tbs coconut oil; ¼ cup orange juice (freshly squeezed); 1 tbs orange zest; 1 ½ tsp baking powder; 1 tsp cinnamon; ½ tsp salt; dash freshly grated nutmeg; ½ cup all purpose flour; ½ cup brown sugar; 4 tbs unsalted room temperature butter (2 oz/ 56 g); 2½ oz finely chopped pecans

Carrot souffle is a staple on my Thanksgiving table every year. However, my recipe is much lighter than a standard recipe and you won’t even know. If you have never tried a carrot souffle, you must give it a try at least once. I am sure you will fall in love with it. It is such a great side to a turkey. In my house everyone always asks for this side dish. It is by far, favorite on our table.

And why waste your calories on extra sugar and butter that won’t enhance the flavor. I put together a recipe that has the perfect amount of both ingredients to be delicious and lighter.

For step by step instructions, visit this Carrot Souffle Recipe:

How many calories are in a carrot souffle?

There are 274 calories per serving in this recipe, with 16 servings in a 9 by 13 inch baking dish.

What is carrot souffle made of?

Carrots are the main ingredients – peeled, boiled and cooled
Butter – softened at room temperature. I reduced the amount of butter from the original recipe that called for double the amount. There is no change in flavor and 800 calories saved!

Eggs
Sugar – I also reduced the amount of sugar by half. I encourage you to find your perfect level of sweetness. I find recipes call for too much sugar that is a waste of calories. At some point it is just too sweet and extra sugar doesn’t add any additional flavor that you can taste.
All purpose flour

Milk – I use 2%
Coconut oil
Orange – zest and juice

Baking powder
Spices: cinnamon, nutmeg
Salt

Can I use brown sugar instead of white sugar in souffle?

Yes, this recipe uses only brown sugar. Lots of recipes ask for either white or a mix of white and brown sugar. I have always made this recipe with brown sugar and it comes out great.

How to make a Carrot Souffle and make it lighter

There are two main components of a great Carrot Souffle:

Light and smooth carrot batter

Sweet and crunchy pecan topping

Both are incredibly important to make the best you ever had Carrot Souffle.

Carrot batter

Using a vegetable peeler, peel carrots and cut in smaller pieces (cubes).

In a large pot, boil the carrots until tender. Drain and set aside to cool.

Zest and juice an orange. We will need one tablespoon of zest and quarter of a cup of juice.

zest and juice orange for carrot souffle

To a large blender (I usually use Ninja blender or Nutribullet), add all ingredients and blend on high until the batter is smooth.

brown sugar for carrot souffle — Brown sugar

softened butter for carrot souffle — Softened butter

baking powder for carrot souffle — Baking powder

cinnamon and nutmeg for carrot souffle — Cinnamon and nutmeg

Coconut oil for carrot souffle — Coconut Oil

Blending ingredients for carrot souffle — Blend on high

Grease 9 by 13 glass baking dish and dust with all purpose flour. Pour the batter into the dish and spread evenly.

Pecan Crumble

Using a sharp knife, chop pecans.

Combine flour, brown sugar and softened butter in a bowl. Add pecans and create a crumble mixture.

butter at room temperature — Room temperature butter

Spread crumble over carrot batter. Bake at 350 F for 55 minutes.