Why didn't my carrot souffle rise?

Give the oven plenty of time to get to 375 degrees and then always use an oven thermometer to double-check the temperature. If the temperature is too low, the souffle won't rise properly . If the temperature is too high, the souffle will rise just like a popover with big air pockets inside.

What is carrot souffle made of?

Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs . Mix well and transfer to a 2 quart casserole dish.

What is the secret to a good soufflé?

Ensure all your ingredients, especially the eggs, are at room temperature . Do not use cold eggs. Prepare and grease the soufflé dishes before you start making the soufflé mixture. Preheat the oven so once the soufflé is made and in the dish, it can go directly into the oven.

What are 2 important steps to ensure a perfect soufflé?

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites .

Why is soufflé so hard to make?

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven . Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

What is the most expensive soufflé?

Petrossian's "Secret Soufflé" might also be New York's most expensive dish, at $2,500. This article is for subscribers only. Key Details: A secret dish combining three of the most decadent things you'll ever find on a menu: caviar, cognac, and soufflés.

Why cook soufflé in a water bath?

Half-fill a roasting tin with boiling water and put it in the oven – this bain-marie will insulate the soufflé mixture from the intense heat of the oven, and keep the texture soft and custardy, rather than tough and chewy .

Why is my soufflé not rising?

If the temperature is too low, the soufflé won't rise properly. If the temperature is too high, the soufflé will rise with big air pockets inside and fall incredibly quickly.

Why won't my soufflé rise?

'With soufflé you have a base mixture, which includes your eggs yolks. You then whip up your egg whites separately into stiff peaks and fold these into your base mixture,' explains Cher. 'The reason a soufflé doesn't rise sometimes is because during this folding process, you have beaten out too many air bubbles .

Why are my carrots not coming up?

Insufficient water causes shallow root development and stresses the plants . Carrots are 88% water so no water equals no carrots. Remedy: Water regularly including watering deeply once a week in most soils. During hot periods or if you are growing on sandy soil then you may even need to water more frequently.

Why does my soufflé keep deflating?

Don't open the oven door : Once the soufflé is in the oven, avoid opening the oven door until it's fully cooked. The rush of cool air can cause the soufflé to collapse. Serve immediately: Soufflés are best served immediately after they come out of the oven, as they tend to deflate quickly.

Easy Carrot Soufflé Recipe | Dude That Cookz (2024)

Jump to Recipe·5 from 3 reviews

My Easy Carrot Soufflé is creamy, slightly sweet, and has a little more texture than your average soufflé; just how I like it. And you’ll like it too! This side dish is perfect for the holidays, for family gatherings, and the ideal complement to any main entrée.

Easy Carrot Soufflé Recipe | Dude That Cookz (1)

Originating in the 18th century in the France region, soufflé is simply a baked dish that combines eggs with various ingredients — and for this recipe, I went with carrots. Unlike the traditional soufflé, although it does rise a bit, it will fall as it cools.

This Carrot Soufflé is made with carrots, honey, sugar, and eggs and perfectly seasoned with your favorite holiday spices. In my opinion, this is one of the best ways to enjoy carrots! Also, it’s an easy and foolproof recipe. Simply boil the carrots, blend all the ingredients, and bake the soufflé in a large casserole dish (paid link) — perfect for passing around the table.

Plus, as I mentioned earlier, I like a little texture in this recipe, so while it’s creamy, it’s not overly “smooth.” This is a simple recipe to pull together, and simple no-fuss ingredients for this carrot soufflé recipe can be easily found in your grocery store.

Ingredients you’ll need for carrot soufflé:

Easy Carrot Soufflé Recipe | Dude That Cookz (2)

Mini Cut & Peeled Carrots: This is the star of the show. I use the mini carrots that are pre-peeled and cut for this recipe, but any size carrot will work. Also, fresh or frozen carrots both work just fine.
Organic Eggs: The eggs will bind all the ingredients together, ensuring your soufflé is firm and doesn’t fall apart.
Sugar & Honey: The perfect amount of sugar and honey are added for just the right amount of sweetness.
Flour: You’ll need flour to help the carrot soufflé expand in volume.
Butter: It’s always welcome! It also keeps the carrot soufflé moist and keeps it from drying out.
Baking Powder: Helps the soufflé rise.
Vanilla Extract, Ground Cinnamon, and Ground Nutmeg: The fall spices add natural sweetness to the dish. They also give you all the holiday feels.
Sea Salt: To balance out the sweetness.

How to make carrot soufflé:

Preheat oven. Preheat oven to 350 degrees.

Boil the carrots. Begin by boiling your carrots for 25-30 minutes to ensure they’re soft enough to blend. Drain water and blend. I use a hand mixer (paid link) because I want a little more texture than the average soufflé; however, if you want a creamy texture and consistency, a food processor (paid link) will provide the smoothest texture for the soufflé.

Easy Carrot Soufflé Recipe | Dude That Cookz (3)

Add remaining ingredients. After the carrots have the consistency you want, add the sugar, honey, vanilla extract, all-purpose flour, butter, baking powder, cinnamon, nutmeg, and sea salt.

Add eggs. And eggs one at a time.

Easy Carrot Soufflé Recipe | Dude That Cookz (4)

Bake. Add the carrot mixture into a deep casserole dish (paid link). Bake this delicious dish for 45 to 50 minutes, and it will be ready to enjoy. The Carrot Soufflé can be served lightly dusted with powdered sugar.

Tips & Tricks

Because this soufflé has more texture, you don’t have to worry much about the soufflé falling. It does rise some but don’t expect the typical scaffoldthat usually keeps it from collapsing.
If you want a more creamy texture and consistency, use a food processor (paid link) instead of a hand mixer (paid link). A food processor (paid link) will provide the smoothest texture for the soufflé.

Can carrot soufflé be made ahead of time?

Yes, you can make this recipe in advance by combining the ingredients, storing it in the refrigerator for up to 24 hours, and baking it the next day.

The carrots can also be boiled in advance and refrigerated to save time. Just let them come to room temperature before blending them with the rest of the ingredients.

Can you freeze carrot soufflé?

If you plan to freeze it, the best way is to combine the ingredients, freeze, and bake the soufflé when you’re ready.

You can also bake the soufflé as usual, allow it to cool, and cover or place it in an airtight container. It will store in the freezer for up to 3 months. To serve, allow it to thaw overnight in the refrigerator, and reheat it in a preheated oven at 350 degrees until warmed through (7-10 minutes).

Easy Carrot Soufflé Recipe | Dude That Cookz (7)

There is just something about butter, cinnamon, and nutmeg that gets me thinking about the holidays! And since they are around the corner, this will be a great recipe to bring to the table to make a great impression on everyone. If you love carrots, then you will love this Carrot Soufflé recipe, so give it a try!

If you’re looking for other tasty sides to go along with your main course, check out my Southern Creamed Corn and !

Carrot Soufflé

5 from 3 reviews

Author: Eric Jones
Total Time: 1 hour 10 minutes
Yield: 6 1x

Print Recipe

Description

Carrot soufflé is a creamy and slightly sweet side dish that goes well with any main entree. Perfect for the holidays or any day.

Ingredients

UnitsScale

4 cups mini carrots, cut and peeled
1 cup sugar
1 tbsp honey
2 tbsp vanilla extract
2 tbsp all-purpose flour
1/4 cup butter, melted
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp sea salt
3 large organic eggs

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Instructions

Preheat oven to 350 degrees.
Boil the carrots for 25 to 30 minutes until they are very tender. Strain water and place in a large bowl.
Using a hand mixer (paid link), blend the carrots to a creamy consistency. If you want a more creamy texture and consistency, a food processor (paid link) will provide the smoothest texture for the soufflé.
Add sugar, honey, vanilla extract, all-purpose flour, butter, baking powder, cinnamon, nutmeg, and sea salt in the same bowl. Mix until combined.
Add one egg at a time while mixing all the ingredients.
Add the carrot mixture into a deep casserole dish (paid link). This CorningWare (paid link) dish is perfect.
Bake your carrot soufflé for 45 to 50 minutes.
Cool for 30 minutes and dust with powdered sugar (optional).