Recipe for Carrot Puff | Almanac.com

Carrot Puff

Photo Credit
Elzbieta Sekowska/Shutterstock
Makes 6 servings.
Special Considerations
Preparation Method
Print Friendly and PDF

This colorful Carrot Puff—also called Carrot Soufflé—is a popular side dish. Even kids and adults who aren’t fans of cooked carrots like its smooth, light consistency.

You can reduce the sugar to half if you wish; carrots are naturally sweet.

Note: Carrot Puff may be made a day ahead and refrigerated. I usually double the recipe as well, using a 9x13 pan.

1 pound carrots, peeled and cut into 1-inch pieces
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Preheat oven to 350°F. Grease an 8x8-inch baking dish.

Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain and set aside.

In a blender or food processor, combine butter, sugar, eggs, flour, baking powder, and vanilla. Add carrots a little at a time and puree.

Pour mixture into prepared baking dish. Bake for 45 minutes, or until firm.

Let stand for 5 minutes before serving.

Note: This may be made a day ahead and refrigerated. Bring to room temperature before cooking.