Ingredients:

  • 1 lb (450 g) Carrots, peeled and chopped
  • 1/2 cup (1 stick / 113 g) Unsalted Butter, softened
  • 1/2 cup (100 g) Granulated Sugar
  • 1/4 cup (30 g) All-Purpose Flour
  • 4 large Egg Yolks, separated
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Freshly Grated Nutmeg
  • 1 tsp Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 4 large Egg Whites, room temperature
  • 1/4 tsp Cream of Tartar
  • Pinch of Salt
  • 1 Tbsp Softened Butter (for greasing)
  • 1 Tbsp Extra Granulated Sugar (for dusting)

Instructions:

  1. Cook chopped carrots in a saucepan, covered with water, until fork-tender (about 15-20 minutes). Drain the carrots very well. Transfer the hot, drained carrots to a food processor or blender and purée until completely smooth. Set aside to cool slightly.
  2. In a large bowl, cream the softened butter and 1/2 cup sugar until light and fluffy (2-3 minutes).
  3. Beat in the four egg yolks one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  4. Whisk together the flour, cinnamon, nutmeg, and salt in a small bowl. Gradually mix the dry ingredients into the butter mixture until just combined.
  5. Fold the cooled carrot purée into the base mixture until the base is homogeneous and smooth.
  6. In a clean, grease-free bowl of a stand mixer, combine the 4 room-temperature egg whites, cream of tartar, and a pinch of salt. Beat on medium-high speed until stiff, glossy peaks form (the meringue).
  7. Take about one-third of the meringue and vigorously stir it into the carrot base to lighten the mixture (the 'sacrificial' fold).
  8. Gently fold the remaining meringue into the base using a large rubber spatula with a cutting and lifting motion until no white streaks remain. Work quickly to prevent deflation.
  9. Preheat the oven to 375°F (190°C). Generously grease the 9-inch soufflé dish with softened butter, then coat the interior completely with 1 Tbsp granulated sugar, tapping out the excess.
  10. Gently spoon the Carrot Soufflé mixture into the prepared dish. Place immediately in the centre rack of the preheated oven.
  11. Bake for 30–35 minutes. Do not open the oven door during the first 25 minutes. Serve immediately when dramatically puffed and golden brown.