Ingredients:

  • 3 large carrots, peeled and chopped (about 450g)
  • 3 large eggs, separated
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) whole milk
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon (15g) unsalted butter, softened (for greasing)
  • 1 tablespoon (10g) granulated sugar (for dusting)

Instructions:

  1. Boil carrots in salted water until tender (about 10-15 minutes). Drain.
  2. In a food processor, purée the cooked carrots until smooth. Let cool slightly.
  3. In a bowl, whisk together the carrot purée, egg yolks, milk, melted butter, vanilla, cinnamon, and salt until well combined.
  4. In a separate bowl, using a clean whisk, beat egg whites until stiff peaks form.
  5. Gently fold egg whites into the carrot mixture using a rubber spatula, being careful not to deflate the mixture.
  6. Preheat the oven to 375°F (190°C). Grease the soufflé dish with softened butter and dust with sugar.
  7. Pour the mixture into the prepared soufflé dish and bake for 25-30 minutes, or until puffed and golden.
  8. Remove from oven and serve hot, as the soufflé will begin to deflate quickly.