Ingredients:

  • 2 lbs fresh carrots, peeled and sliced into rounds
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 1 tsp pure vanilla extract
  • 1 cup granulated white sugar
  • 3 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Instructions:

  1. Boil or steam the sliced carrots for 15–20 minutes until they are fork-tender and falling apart. Drain thoroughly to remove excess moisture.
  2. Transfer the hot carrots to a high-speed blender or food processor. Add the melted butter, granulated sugar, and vanilla extract. Pulse until the mixture is completely smooth and reaches a velvet-like consistency.
  3. In a separate large mixing bowl, whisk together the eggs, flour, baking powder, and salt. Gradually pour the warm carrot puree into the egg mixture while whisking constantly to temper the eggs and ensure a smooth aeration.
  4. Pour the mixture into a greased 2-quart ceramic baking dish. Bake at 350°F (175°C) for approximately 45 minutes, or until the souffle is set and the top is lightly golden brown and caramelized.