Carrot Puff

Photo Credit
Elzbieta Sekowska/Shutterstock
Makes 6 servings.
Special Considerations
Preparation Method
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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
  1. Preheat oven to 350°F. Grease an 8x8-inch baking dish.
  2. 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.
  3. In a blender or food processor, combine butter, sugar, eggs, flour, baking powder, and vanilla. Add carrots a little at a time and puree.
  4. Pour the mixture into the prepared baking dish. Bake for 45 minutes, or until firm.
  5. Let stand for 5 minutes before serving.

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

About The Author

Sarah Perreault

Senior editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault

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