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 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Side Dish
Cuisine American
Servings 16
Calories 274 kcal
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
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