Sweet Souffle with Carrots, Cinnamon, and Pecans
ingredients
ingredients
method
step-by-step directions

Emeril's Carrot Souffle

  • 1/2 tablespoon Vegetable oil 1/2 tablespoon Vegetable oil For the Souffle: 1/2 tablespoon Vegetable oil
  • 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
  • For Topping:
  • 1 cup packed Light Brown Sugar
  • 1 cup Pecans (chopped)
  • 1/2 cup All-Purpose Flour
  • 4 tablespoons (1/2 stick) Unsalted Butter (melted)
step-by-step directions
  • Preheat the oven to 350 degrees. Grease a 9 x 13-inch casserole with the oil and set aside.
  • 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.
  • Spoon the mixture into the prepared casserole dish.
  • 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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