Emeril's Carrot Souffle

Sweet Souffle with Carrots, Cinnamon, and Pecans

skill level

Easy

time

60-120min

servings

cost

Contributed by : Emeril Lagasse

Why not think outside the box this Thanksgiving? Add a new side dish to your repertoire like this sweet souffle.

things you'll need.

ingredients

For Topping:

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 1/2 tablespoon Vegetable oil

instructions Preheat the oven to 350 degrees. Grease a 9 x 13-inch casserole with the oil and set aside.
step 2

ingredients 3 pounds Carrots (peeled and chopped)
6 large Eggs
2 cups packed Light Brown Sugar
1/2 pound (2 sticks) Unsalted Butter (at room temperature)
1/2 cup All-Purpose Flour
1/2 cup Milk
1/4 cup Fresh Orange Juice
1 tablespoon Orange Zest
1 1/2 teaspoons Baking Powder
3/4 teaspoon Ground Cinnamon
1/2 teaspoon Grated Nutmeg
Pinch salt

instructions Bring a large pot of water to a boil, add the carrots and cook until they are tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
step 3

ingredients

instructions Spoon the mixture into the prepared casserole dish.
step 4

ingredients 1 cup packed Light Brown Sugar
1 cup Pecans (chopped)
1/2 cup All-Purpose Flour
4 tablespoons (1/2 stick) Unsalted Butter (melted)

instructions Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, about 55 minutes to 1 hour. Serve hot.
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