Lightly sweet, fluffy souffle casserole is made with mashed carrots and your favorite seasonal spices. It's a decadent side dish that's perfect for dinner parties and holiday celebrations!
Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish, or a 9-10 inch tart dish.
Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
Serve warm, sprinkled with powder sugar if desired.
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Notes
Mix it up by adding a little ground ginger or maple syrup.Cover and refrigerate leftovers for 2-3 days. Reheat for 15 minutes in a 350 degree preheated oven.