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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.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 16
Course: Side Dish
Cuisine: American
Calories: 274
Ingredients Method

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
  • 2½ oz finely chopped pecans

Method
 

Carrot batter
  1. Peel carrots and cut in smaller pieces (cubes).
  2. In a large pot, boil the carrots until tender. Drain and set aside to cool.
  3. Zest and juice an orange. We will need one tablespoon of zest and quarter of a cup of juice.
  4. To a large blender (I use Ninja blender) or Nutribullet, add all ingredients and blend on high until the batter is smooth.
  5. Grease 9 by 13 glass baking dish and dust with all purpose flour. Pour the batter into the dish and spread evenly.
Pecan Crumble
  1. Using a sharp knife, chop pecans.
  2. Combine flour, brown sugar and softened butter in a bowl. Add pecans and create a crumble mixture.
  3. Spread crumble over carrot batter. Bake at 350 F for 55 minutes.