A recipe from a friend’s step-father. This recipe has been handed down throughout the family’s history, which dates back to the South.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds carrots, peeled and chopped
- ½ cup margarine
- 3 eggs
- ¾ cup brown sugar
- ¼ cup flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
- Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
- Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
- Bake, uncovered, in the preheated oven for 1 hour, or until firm.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 425 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this as-is for years, with roasted asparagus and salmon teriyaki. And I don’t typically like cooked carrots. Makes enough for about 4 servings.
I had alot of beautiful carrots to use up, so I made this recipe. I cooked the carrots on high pressure and 1/2 cup water for 5 minutes in my Instant Pot. Then instead of a food processor, used the Ninja Blender. It came out absolutely perfect, fluffy and delightful. My son loves it! Oh, I sprinkled a little extra brown sugar on top too.
said vanilla but no amount given. Used 1 teaspoon. Nice sweet side dish, easier tan candied carrots. will keep in recipe repertoire
I cut the recipe in half since there is just two of us. Husband said it was excellent. I also really enjoyed it, I did add the vanilla, it is great cold too. Seems like a dessert dish, so however you’d like it, Enjoy.
I cut back the sugar to 1/2 cup and add vanilla. The vanilla helps to prevent my blender from getting stuck. Don’t overcook the carrots or they will cause the dish to taste water logged. This is my favorite food now. I prefer it cold. I first got hooked on a version at a local health store, which is much sweeter. It was a special treat so I decided I should treat myself more often. I usually make it once a week now. My family loves it, even my picky sensory sensitive son who hates vegetables. He adds ketchup lol
i have made this numerous times after my sister-in-law had it for Christmas one year many years ago. i make it for holidays or whenever my mom (94) wants it). it’s delicious and i could eat the whole thing myself.
Worth the prep. I’ll definitely be serving this again – a perfect fall and winter side.
Need to add the teaspoon of vanilla to it when blending it. It’s like my Aunt Norma’s. 🙂
Awesome. My husband also enjoyed he just got braces and not a lot of chewing needed. I cut the recipe in half should have made original serving recipe.
It was delicious!
Delicious!! ALways a huge hit!!
This was a strange recipe to us at first but once we made it, it was a big hit. A lot like sweet potato or pumpkin casserole, but with a lighter texture. We had a bunch of leftover carrots that we didn’t want to waste, and this was the perfect solution.
I think it would have been a bit tastier with vanilla. I did use equal parts of brown sugar, white sugar and Splenda because so many others said it was too sweet. I plan to try it with the brown sugar only. Overall a good recipe!
Thanks for sharing a great recipe! I followed recommendations of other reviewers by adding only 1/2 cup of light brown sugar and putting the mix in a blender. It was definitely sweet enough. I took it to a family cookout and everyone loved it. Getting a grocery list together so I can cook it again and take it as a side dish/dessert for Thanksgiving 🙂
This dish came out deliciously smooth, just a bit sweet. Everyone loved it, and I have a picky crowd! I don’t have a food processor, so I whipped it up in my KitchenAid. It had a few little lumps, which didn’t detract from how good it tasted.
so good everyone loved it! !!
Have made this for many years with regular sugar. Had some Splenda brown sugar and decided to go with that. Was superb!
This soufflé has become a staple at my Thanksgiving table. It’s absolutely delicious and surprisingly easy. I wouldn’t count it as a veggie, but it’s well worthy of dessert.
My go to Thanksgiving vegetable side dish. Three years running and it never gets old!
Hands down the best carrot souffle ever…..Thank You…..
This was the first time i ever made a souffle and i am proud of myself. I made it for Thanksgiving dinner and it was good. Some of my family just do not want to try new things they kept making excuses not to try. But i am persistent and at least got them to try a table spoon and they found out it was not as bad as they thought. Thanks.