Roasted Carrot Souffle

Ann Dunaway Teh
Roasted Carrot Souffle
Roasted Carrot Souffle

Roasted Carrot Souffle

Roasted Carrot Souffle is a wonderful side dish for a holiday potluck or any occasion!
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Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Side Dishes
Servings 8
Calories 152 kcal


  • 1 1/2 lbs carrots peeled and cut into chunks
  • Grapeseed oil spray or any oil spray
  • 1 Tbsp maple syrup
  • 1/4 cup butter
  • 2 Tbsp Greek plain yogurt
  • 1/4 cup light brown sugar
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon


  • Preheat oven to 425 degrees F.
  • Spray a baking pan with grapeseed oil spray. Place carrots in pan, toss with maple syrup. Spray some grapeseed oil spray on the carrots and place in oven. Roast for 10-15 minutes until soft, stirring occasionally to prevent burning.
  • Remove carrots from oven and turn oven temperature down to 350 degrees F.
  • Place the carrots and all of the remaining ingredients in a food processor. Process until smooth.
  • Pour into a greased 1 1/2 quart baking dish.
  • Bake for an hour or until set.



Calories: 152kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 85mgSodium: 230mgFiber: 3gSugar: 12g
Tried this recipe?Let us know how it was!

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