Directions 9 steps | 45 Minutes
Place one rack in the center of the oven and preheat the oven to 350°F. Measure and prep all ingredients. Coat six ramekins with butter. Set them aside. Bring a pot of salted water to a boil.
While the water is coming up to a boil, prepare the carrots. Scrub and peel the carrots. Slice the peeled carrots into 1-inch slices.
Add the carrots into the boiling water and cook until the carrots are very tender and a sharp knife pierces the carrots easily with no resistance. Drain the carrots and let them cool while preparing the batter.
In the jar of a high-speed blender or a food processor, add the eggs, salt, butter, sugar, vanilla and cinnamon. Blend until smooth, scraping down the sides as necessary.
Add the carrots and blend until smooth, scraping down the sides to incorporate all of the ingredients.
Transfer the batter to a large bowl and fold in the flour and the baking powder.
Evenly divide the batter into the prepared 7-ounce ramekins.
Transfer the ramekins to a baking sheet and bake until slightly puffed and cooked through, about 20-25 minutes.
Dust with powdered sugar before serving. Enjoy warm.
- Brown sugar will create a darker orange-hued carrot souffle. If you’d like your souffle to be a brighter orange, white sugar can be substituted. The resulting souffle will be brighter in color but less complex in flavor.
- Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.