Carrot Soufflé with Crumble Topping
The best way to get your veggies in - this Carrot Soufflé with Crumble Topping is light, fluffy, slightly sweet, & goes well with so many main proteins. It's a great holiday side dish option!
Servings: 8 servings
Calories: 398kcal
Equipment
- Large Pot
- Chef's Knife
- Cutting Board
- Blender
- Wooden Spoon
- Ceramic Baking Dish
Ingredients
Crumble Topping
- ¾ cup chopped pecans or other nuts like walnuts
- 3 tablespoons salted butter melted
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ teaspoon allspice
Carrot Soufflé Mixture
- 2 pounds whole carrots washed and sliced
- ½ cup vegetable oil
- 2 count eggs
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
Instructions
Crumble Topping
- Mix together the chopped pecans, melted butter, brown sugar, flour, and allspice in a small bowl. Set aside.
Carrot Soufflé Mixture
- Wash and slice your carrots into small pieces. Add the sliced carrots to a pot with enough water to cover them, then cover the pot with a lid.
- Turn the stovetop heat to medium and boil carrots until they are fork tender, about 30 minutes. Drain all of the water.
- In a blender or food processor, add the hot steamed carrots and vegetable oil. Purée until smooth, adding a tablespoon or so of water if needed. Let the mixture cool for 10 minutes. After it cools, preheat your oven to 350°F.
- Add in the eggs, maple syrup, vanilla extract, flour, baking powder, cinnamon, nutmeg, and salt. Blend again to evenly distribute the ingredients.You can also mix all of this together in a large mixing bowl instead.
- Pour your carrot mixture into a ceramic dish or baking pan. Top with the crumble mixture and press it in firmly using the back of a spoon. Spray a little cooking oil or spray on top of the crumble layer.
- Bake for 25-28 minutes. The topping will be golden brown and crispy, and the carrot soufflé will be fragrant. Enjoy!
Notes
Tips & Tricks:
Let the pureed carrot mixture cool before adding the eggs; they will still be hot, and you don't want to accidentally cook them in the blender!
Make Ahead Instructions:
Create the carrot soufflé batter, and then pour it into a baking dish but do not add the crumble topping. Wrap with plastic wrap or aluminum foil, and store in the refrigerator for up to 24 hours. When ready to serve, sprinkle the crumble topping on top first, then bake as directed.
Freezing Instructions:
Pour the batter into a freezer-safe bag and store for up to 3 months. When ready to bake, defrost in the refrigerator overnight. Bake as directed, adding a couple minutes to the cooking time as needed.
Nutrition
Calories: 398kcal | Carbohydrates: 42g | Protein: 3g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 12mg | Sodium: 726mg | Potassium: 464mg | Fiber: 5g | Sugar: 25g | Vitamin A: 19085IU | Vitamin C: 7mg | Calcium: 253mg | Iron: 2mg