Carrot Souffle but Lighter

Carrot Souffle but Lighter

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.

carrot souffle but lighter

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
Ingredients Carrot Souffle

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:

  1. Light and smooth carrot batter
  2. 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).

peel carrots for carrot souffle
chop carrots for carrot souffle

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

boil carrots for carrot souffle
cooled carrots for carrot souffle

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
zest 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.

eggs for carrot souffle
Eggs
brown sugar for carrot souffle
Brown sugar
softened butter for carrot souffle
Softened butter
zest for carrot souffle
Orange zest
baking powder for carrot souffle
Baking powder
cinnamon and nutmeg for carrot souffle
Cinnamon and nutmeg
milk for carrot souffle
Milk
Coconut oil for carrot souffle
Coconut Oil
Flour for carrot souffle
Flour
Blending ingredients for carrot souffle
Blend on high
blending ingredients for carrot souffle
blending ingredients for carrot souffle

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

prepare baking dish
pour carrot souffle batter

Pecan Crumble

Using a sharp knife, chop pecans.

chopping pecans

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

flour and sugar
Flour and brown sugar
butter at room temperature
Room temperature butter
pecans
Pecans
crumble for carrot souffle
Crumble

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

carrot souffle
carrot souffle
carrot souffle but lighter
carrot souffle but lighter

Carrot Souffle but Lighter

Light, smooth and perfectly sweet, this carrot souffle has less calories than any other recipes out there . Best thing about it, you won't even know that it has less sugar and less butter. Perfect balance of sweetness.
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 20 mins
Course Side Dish
Cuisine American
Servings 16
Calories 274 kcal

Ingredients
  

Carrot batter

  • 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

Pecan Crumble

  • ½ cup all purpose flour
  • ½ cup brown sugar
  • 4 tbs unsalted room temperature butter 2 oz/ 56 g
  • oz finely chopped pecans

Instructions
 

Carrot batter

  • 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.
  • To a large blender (I use Ninja blender) or Nutribullet, add all ingredients and blend on high until the batter is smooth.
  • 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.
  • Spread crumble over carrot batter. Bake at 350 F for 55 minutes.
Keyword carrot souffle, thankksgiving side, thanksgiving dinner, thanksgiving dish, thanksgiving recipe, thanksgiving side dish

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