Spring Carrot Soufflé Recipe

No whipping or folding egg whites is needed to make this Spring Carrot Soufflé Recipe in the blender.

– a two pound bag of carrots, peeled, trimmed, and cut into one inch slices. – 1 cup buttermilk, you can also use regular whole milk – 5 large eggs – 1 tsp salt – 6 tablespoons unsalted butter – 2 Tbsp brown sugar – 1 1/2 cups shredded sharp cheddar cheese – 1/4 cup all-purpose flour – 1 teaspoon baking powder



Turn on oven to 350F and grease baking dish. I used a circular 2-quart dish, but an 8x8 square baker works too.

Step 1

Step 2

Add carrots to boiling water with a teaspoon of salt. Tenderize carrots by gently boiling. Use a sharp knife to check. Drain.

Step 3

Meanwhile, I blend buttermilk, eggs, and salt in my Vitamix (or food processor). Add drained cooked carrots, butter, and sugar and blend until smooth.

Step 4

Pour the mixture into a bowl and add cheese, flour, and baking powder. Pour into your dish and spread evenly. 

Step 5

Bake for an hour or longer until puffed and just starting to brown (cover loosely with foil if it browns too soon.)

Step 6

 Nothing should jitter in the center or look damp inside the gaps. Serve hot with chopped chives.

Also See

Broccoli Cheese Casserole Recipe