Carrot Soufflé

Carrot soufflé, oh carrot soufflé. How I love you and look forward to eating you and your leftovers every year for thanksgiving and christmas. And every time I do eat it, I’m like, “WHY do I not make this more often during the year, it’s so DAMN GOOD!” I don’t know, guys. It’s probably my short attention span combined with perpetual multitasking. My family doesn’t call me Dory for no reason.

Please, PLEASE tell me you’ve had carrot soufflé before. If not, my god you’ve gotta get on this recipe train right NOW and make it. Preferably before thanksgiving so you can show your family (or whatever random welcome or unwelcome guests you’ll have at your thanksgiving table) how freaking delicious it is and you’ll decide that you NEED this in your life on thanksgiving. Trust me, it’ll never go away.

This recipe came from a family friend about…10 years ago I wanna say? Our thanksgivings had always included some kind of sweet potato soufflé, never with the marshmallows or anything, but it was always sweet potato. Then my aunt started making the original version of this dish along side the sweet potato, to see if the kids (me and my cousins) would actually eat some vegetables for once. And it worked! Know why? Because this concoction was gluten-and-butter-and-sugar-filled and topped off with frosted flakes. Yes, you read that right.

And it was amazing. Healthy? No way. The only “healthy” thing in there was the carrots. But we all loved it, and eventually got rid of the sweet potato dish because everybody ate the Carrot Soufflé instead. And nobody complained.

Until I turned into a lactard (found out I was lactose-intolerant). And then a glutard (which later turned out to be Celiac).

You know me. There was NO. WAY. I was going to just sit around and not eat that carrot soufflé I loved so much. So naturally, I attempted to make my own. And let me tell you friends, it took me 4 years to get this recipe right. Three Thanksgivings and three Christmas meals of me being like okay, this is acceptable, but it’s NOT AS GOOD as the real thing. This year, I finally got it.

Voilà, paleo carrot soufflé. No gluten, no dairy, just a little bit of sugar, every bit delicious. I’m so proud. Perfect for Thanksgiving/christmas dinner or…dessert? Or any time you feel like it? Not gonna lie, I definitely had 1 serving at dinner and then more for dessert one time. Not sorry at all. You’re going to LOVE it. And if you don’t – you can send the leftovers my way because my family and I will most definitely eat them all.

If you have a lot of people coming (more than 6-8) I would strongly advise making 2 of them. We always make a second one so we have leftovers. Because nothing would be more sad than not having carrot soufflé when you have your day-after thanksgiving meal of all of the leftovers.

P.s. You can also make this a day in advance, cover with plastic wrap and stick it in the fridge, then bake it the day of Thanksgiving or Christmas to save yourself some prep time on Thanksgiving!

P.p.s. It’s also SO delicious cold. You’ll want to have leftovers just for that. Trust me.

5.0 from 1 reviews

Paleo Carrot Soufflé

 

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Prep time

25 mins

Cook time

60 mins

Total time

1 hour 25 mins

 

Dana: Real Food with Dana

Serves: 6-8, as a side

Ingredients

• 2 ½ lbs baby carrots (measured before cooking)
• ½ cup coconut oil, melted
• 4 eggs
• 2 tsp baking powder
• 1½ tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp ginger
• 1 tsp vanilla extract
• 1 tsp maple extract
• 2 tsp lemon juice
• 2 Tbsp coconut flour
• 3-4 Tbsp coconut sugar

Directions

1. Preheat the oven to 350. Put your carrots in a medium sized saucepan and add enough water to cover them by ½ inch. Bring the pot of water to a boil and cook the carrots until they’re easily fork-able. This should take about 20 minutes (from when you turn on the heat).
2. Drain the carrots in a colander, then puree them in the food processor with the melted coconut oil. Take off the lid and allow it to cool for a few minutes.
3. Whisk the eggs in a small bowl. In a separate bowl, combine the coconut flour, salt, spices, coconut sugar, and baking powder.
4. After the carrots have cooled, puree in your eggs and the rest of the ingredients.
5. Pour the mixture into a 2-quart souffle dish (or 8x8 square glass baking pan), lightly greased with coconut oil.
6. Bake uncovered for 55-60 minutes. The center should be firm to the touch and a knife in the center should come out clean. You can tell it’s not done if it jiggles too much when you take it out.
7. Sprinkle with cinnamon, and optional chopped pecans + toasted coconut, if desired, to serve.

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Want even more epically delicious paleo Thanksgiving and Holiday recipes like this? Check out my ebook, Our Paleo Holiday Table: Insanely delicious gluten-and-dairy-free recipes from my family to yours. 

So what’s inside? 11 gluten and dairy-free (paleo) holiday-themed recipes that are easy to make and really freaking delicious. Plus make-ahead tips and tricks to save you tons of time (and stress, and hair-pulling) on the big holiday meal day. You can print out the recipes in a pretty little PDF, so you’re already to go with an entire meal planned out for your holiday! Because everybody loves delicious holiday food, right?? Check it out here!