Carrot Cake Soufflé

This delicious dessert shows you how easy making a soufflé really is—we promise. Dust with powdered sugar and serve with a scoop of ice cream such as vanilla bean or salted caramel.

By / Photography By Amanda Lenhardt | April 01, 2016

Ingredients

  • 8 tablespoons unsalted butter, room temperature
  • 1 cup all-purpose flour
  • 2 cups whole milk
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg, freshly grated
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt
  • 1/2 cup freshly grated carrots
  • 6 eggs, separated

Instructions

In a medium bowl, mix the flour and butter together using your hands to form a smooth paste. Reserve.

In a medium-large pot, bring milk, sugar, spices, vanilla, salt and grated carrots to a boil over medium-high heat. Once mixture begins to boil, add the flour and butter paste and whisk over medium-low heat until the mixture pulls away from the sides of the pot as it is being whisked. Turn off heat. Place mixture in the bowl of a stand mixer fitted with a paddle attachment. Mix over low speed for about 15 minutes, or until bowl is no longer hot to the touch. Add egg yolks 1 at a time to incorporate. Move soufflé base mixture to a large bowl. Clean and dry stand mixer bowl. Add egg whites to mixer bowl and whisk to form stiff peaks. Using a spatula, gently fold egg whites into soufflé base in 3 additions. Preheat oven to 400°. Brush ramekins with butter and dust with sugar. Fill ramekins with soufflé base and bake for about 18 minutes.

 

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Ingredients

  • 8 tablespoons unsalted butter, room temperature
  • 1 cup all-purpose flour
  • 2 cups whole milk
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg, freshly grated
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt
  • 1/2 cup freshly grated carrots
  • 6 eggs, separated
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