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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 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
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.
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