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Carrot Souffle
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Carrot Souffle
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These individual carrot souffles make an elegant side-dish at Thanksgiving. This super simple recipe is so creamy that you won’t want to only serve it once a year, so whip some up for a celebratory dinner or anniversary.

Prep time
Bake/Cook time
6 servings
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Carrot Souffle
Light Brown Sugar
Gold ’N Natural Turbinado Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
6 servings


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Butter or spray 6 ramekins (or one small casserole dish) and set aside.
  2. In medium pot, cook carrots in water until fork tender; drain.
  3. Combine remaining ingredients in food processor and pulse until well combined. Add in cooked carrots and continue to pulse until smooth.
  4. Divide carrot mixture into prepared ramekins or casserole and bake for 35 - 40 minutes. Remove from oven. Sprinkle with sugar, if desired, and caramelize with kitchen torch or place under oven broiler until browned. Watch closely to prevent burning. Serve and enjoy!


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Carrot Souffle recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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