One of the most indulgent things about a big, traditional Thanksgiving dinner is that you can make what is essentially a vegetable-based dessert and pass it off as an acceptable side dish. This carrot soufflé has more in common with a sweet potato pie than your average side of steamed carrots, which is why I wouldn’t dream of making it for any other occasion. It’s super easy to make, is a great way to use carrots (which are in high season right now), and you probably have most of the other ingredients in your pantry already. If you don’t want to overdo the sugar before you hit the actual dessert, just skip the pecan topping. It’ll be delicious (and indulgent) either way.

  • c
    -
    Cooking spray
  • c
    2 cups
    coarsely chopped carrots
  • c
    ½ cup
    butter
  • c
    1 tsp
    vanilla extract
  • c
    3
    eggs
  • c
    3 tbsp
    flour
  • c
    1 tsp
    baking powder
  • c
    ½ tsp
    salt
  • c
    ½ tsp
    cinnamon
  • c
    ½ cup
    white sugar
  • For topping:
  • c
    ½ cup
    brown sugar
  • c
    ½ cup
    chopped pecans
  • c
    3 tbsp
    butter, cut in pieces
  • Directions
    • 1
      Spray a 2-quart casserole dish with cooking spray and set aside. Preheat oven to 350 F.
    • 2
      Bring a large pot of water to boil. Add the carrots and cook for about 15 minutes, until tender. Drain and mash, or if you like your soufflé smoother, pulse in a food processor. Whisk in the rest of the soufflé ingredients and stir until smooth, then transfer to prepared casserole dish.
    • 3
      In a medium bowl, combine the brown sugar, pecans, and butter and mix with your hands until crumbly. Sprinkle evenly over top the carrot mixture.
    • 4
      Bake for 45 minutes, or until centre is set.
    Tips
    • 1
      Cook and mash the carrots the night before.

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