Carrot Soufflé

The least healthy way to eat carrots

People keep asking me for the carrot soufflé recipe from the wedding, and sadly the catering company has adopted a Mr. Krabs level of secrecy when it comes to their recipes. I don’t have time to plan an elaborate recipe heist so I figured I would just attempt to recreate it. This was kind of a pain, but I will make sure you do not make the same mistakes I make and hopefully you will have an easier time!

Ingredients:

• 1.75 lbs of peeled carrots (Buy pre-peeled carrots or have a peeler because ho boy is peeling carrots with a knife is the most tedious thing)

• 3 eggs

• 1 stick of butter, softened

• 3/4ths cup of sugar

• 2 tablespoons of flour

• 1.5 teaspoons of baking powder

• 1.5 teaspoons of vanilla

• Powdered sugar for topping

Directions:

1. Boil carrots until extremely soft and then drain the water. I would recommend cutting them into thin pieces because I did not do this, and it took 17 decades for them to fully soften and I still would have wanted them a little softer.

2. Preheat your oven to 350.

3. While your carrots are still warm, add them to a mixer (I think a blender would work okay if you don’t have a mixer) along with your sugar, baking powder, and vanilla.

4. Whip until smooth. You really want it to be as smooth as possible because I thought mine was smooth enough, but the finished product was still a bit lumpy.

5. Add your flour and mix it unless completely blended.

6. Whip your eggs in a separate bowl, and then add them to the mixture.

7. Add your softened butter and blend that completely as well.

8. Pour the mixture into a baking pan. You don’t want it any more than half full because it will rise in the pan.

9. Bake for about an hour or until the top turns light brown. I cooked it for about an hour, but I will probably cook it a little bit longer than that next time because the soufflé from the wedding was a little firmer.

Annoyance Rating (1-10): 8

I think it will be significantly less annoying next time now that I know to buy pre-peeled carrots, cut them into thinner pieces, and soften them more. Hopefully since I told you to do those things it will not be quite this annoying for you. Someone should learn from my mistakes and lord knows it won’t be me.

Erica’s Review:

“I know this recipe was…a process for Jake, but I love that he made it and it was SO SO good. It wasn’t as smooth as the carrot soufflé at our wedding, but the taste was pretty much identical! I love that we can re-live that part of our wedding however often I can convince Jake to make it. I love that it introduced a new recipe to our families that will probably be included in many Thanksgivings to come.”

Recipe I ripped off:

food.com/recipe/picadillys-carrot-souffle-30216