Ingredients:

  • 5 lbs Fresh Carrots (peeled and roughly chopped)
  • 1 tsp Kosher Salt
  • 4 Tbsp Unsalted Butter (melted)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (packed)
  • 3 Tbsp All-Purpose Flour
  • 2 Tbsp Whole Milk or Cream
  • 1 tsp Vanilla Extract
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/4 tsp Ground Cinnamon
  • 4 Large Eggs (separated)
  • 1/4 tsp Cream of Tartar (optional)
  • 1 Tbsp Extra Granulated Sugar (for meringue)

Instructions:

  1. Prep Carrots: Peel and roughly chop the carrots. Place them in a saucepan, cover with salted water or vegetable stock, and bring to a boil. Reduce heat and simmer until fork-tender (15-20 minutes).
  2. Purée: Drain the carrots completely. Transfer the hot carrots to a food processor or use a stick blender. Process until completely smooth. Set aside and allow to cool slightly (5 minutes).
  3. Preheat & Prep Pan: Preheat your oven to 350°F (175°C). Generously grease an 8x8 inch baking dish with butter and lightly dust with flour or sugar.
  4. Separate Eggs: Carefully separate the four eggs, placing the yolks in one large bowl and the whites in the clean, dry bowl of a stand mixer. Ensure no yolk contaminates the whites.
  5. Mix Yolks & Butter: To the bowl containing the yolks, add the melted butter, granulated sugar, brown sugar, milk, vanilla, and spices (nutmeg, cinnamon, salt). Whisk until thoroughly combined and lightened in colour.
  6. Incorporate Carrots: Add the slightly cooled carrot purée and the 3 Tbsp of all-purpose flour to the yolk mixture. Mix until just combined and smooth. Do not overmix this stage.
  7. Whip Meringue: Add the 1/4 tsp Cream of Tartar (if using) to the egg whites. Whip the whites on medium-high speed until soft peaks form. Slowly sprinkle in the 1 Tbsp of extra granulated sugar, and continue whipping until stiff, glossy peaks form.
  8. Lighten the Base: Take about one-third of the meringue and vigorously stir it into the heavy carrot base mixture. This step helps loosen the mixture before the final fold (tempering).
  9. Fold Gently: Add the remaining two-thirds of the meringue to the base. Using a large rubber spatula, gently fold the whites into the mixture using a 'cut-and-lift' motion. Stop folding the moment you see no white streaks remaining.
  10. Bake: Pour the batter into the prepared baking dish. Place it in the preheated oven. Bake for 40–45 minutes, or until the top is golden brown and the center is set. Do not open the oven door during the first 30 minutes!
  11. Serve: Remove from the oven and serve immediately while the carrot soufflé is still puffed.