Carrot soufflé
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Despite its vegetable base, this vibrant carrot soufflé is perfect for dessert. Besides boiled carrots, known for their natural sweetness, it also contains eggs, sugar, butter, a little flour, and baking powder. A pinch of cinnamon perfectly accentuates the sweet flavor and aroma of the carrots. All ingredients are simply blended in a food processor, and the soufflé is baked in the oven. Serve immediately, before it collapses. The soufflé is very airy, tender, and festively bright.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg carrots, peeled and thinly sliced
- 1.5 cups butter + extra for greasing the pan
- 1.5 cups of sugar
- 6 large eggs
- 0.5 cups premium flour
- 1 tbsp baking powder
- 1/4 tsp ground cinnamon
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Lightly grease two 1.5-quart baking pans with butter.
- Bring a large saucepan of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set the carrots aside.
- In a food processor, combine the sugar and eggs and whisk until smooth. Add the flour, baking powder, cinnamon, and butter; blend until smooth. Add the carrots and blend until smooth. Pour the mixture into the prepared pans and bake until set, about 1 hour. Remove from the oven and serve immediately.
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