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Mini Carrot Soufflé

Course Side Dish
Cuisine American
Keyword carrot casserole, carrot soufflé, small batch holiday side, sweet carrot side dish
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 casserole
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)

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.