Carrot Souffle That's Not Really a Souffle

5 from 14 votes

Carrot Souffle That's Not Really a Souffle

Carrot Souffle isn't a fussy traditional souffle - it is a popular Southern casserole that consists of fresh carrots pureed in a sweet mixture of warm spices, sugar and maple syrup, then topped with a crunchy pecan topping! While it's technically not a "souffle," the inclusion of eggs and baking powder give it a light, airy, "souffle-like" consistency.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings: cups

Calories: 388kcal

Author: Anecia Hero

Equipment

Food Processor

Ingredients

Carrot Casserole Ingredients

2 pounds carrots
½ cup butter, melted See recipe notes
¾ cup sugar, granulated
1½ teaspoons Apple Pie Spice
1 teaspoon vanilla extract
¼ cup maple syrup
½ cup flour, all-purpose or gluten free See recipe notes
2 teaspoons baking powder
4 whole large eggs
1 teaspoon salt

Maple Pecan Topping Ingredients

1 cup light brown sugar, packed
1 cup pecans, chopped See recipe notes
6 tablespoons butter, melted
½ cup flour, all-purpose or gluten free
Spray oil or butter for baking dish

Instructions

Preheat oven to 350°F
Cook the carrots:
Stovetop - Bring a large pot of water to boil; peel and slice carrots; add carrots to boiling water; cover and cook 20 minutes or until fork tender; drain
Microwave - place diced carrots in an even layer in a microwave-safe dish; add 1" inch of water; cover with plastic and cook on high 10-15 minutes; test for tenderness with a fork; drain
2 pounds carrots
Transfer drained carrots to food processor; pulse until smooth
Add the following ingredients and pulse till smooth; transfer to a lightly oiled 9 x 13 baking dish
½ cup butter, melted, ¾ cup sugar, granulated, 1½ teaspoons Apple Pie Spice, 1 teaspoon vanilla extract, ¼ cup maple syrup, ½ cup flour, all-purpose or gluten free, 2 teaspoons baking powder, 4 whole large eggs, 1 teaspoon salt, Spray oil or butter for baking dish

Make the Maple Pecan Topping

In a large mixing bowl, combine the following ingredients. Spoon a light layer of the topping over the carrots and bake @ 350°℉ on the middle rack, uncovered for 25-40 minutes; allow to cool before serving
1 cup light brown sugar, packed, 1 cup pecans, chopped, 6 tablespoons butter, melted, ½ cup flour, all-purpose or gluten free

Notes

If you're using pecan halves, chop them until you have one cup

I recommend spreading a LIGHT layer of the pecan topping on top of the casserole. If you put a thick layer, you don't get much carrot flavor.

If you want a really thick maple pecan topping, double the topping recipe.

Dairy-free/Gluten-free version:

If you want a dairy and gluten-free carrot casserole, substitute butter with EarthBalance brand Vegan Butter and use a gluten-free all-purpose flour. We used White Gold brand gluten-free flour. Use the same amounts as listed in the recipe card for these two substitutions.

Nutrition