Mini Carrot Soufflé
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A sweet, spoonable carrot casserole blended smooth with an egg and butter, baked in a small 5×5-inch dish.
Ingredients
- ½ lb carrots
- 3 Tbsp granulated sugar
- ½ tsp baking powder
- ½ tsp vanilla extract
- ½ Tbsp all-purpose flour
- 1 large egg
- 2 Tbsp salted butter plus more for greasing
- 1 Tbsp powdered sugar (optional topping)
Equipment
- saucepan
- blender
- 9-inch square pan
Directions
- Heat the oven to 350°F and butter a 5×5-inch baking dish.
- Cut the carrots into chunks and boil them for 7 to 10 minutes, until tender. Drain.
- Blend the carrots until smooth. Add the granulated sugar, baking powder, vanilla, flour, egg, and the 2 Tbsp melted butter and blend again.
- Pour the mixture into the dish.
- Bake for 50 to 55 minutes, until the center is set and the top is lightly colored.
- Let it rest for 5 to 10 minutes. Dust with the powdered sugar if you like.
Nutrition
Serving: 366g | Calories: 554kcal | Carbohydrates: 63g | Protein: 11g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 312mg | Sodium: 678mg | Potassium: 831mg | Fiber: 6.5g | Sugar: 49g | Vitamin A: 38963IU | Vitamin C: 13mg | Calcium: 255mg | Iron: 2.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 casserole). Brands and portions vary, so use it only as an approximation.