Every year at Thanksgiving, we have the most decadent and delicious carrot soufflé that has become a staple in our feast that I just can’t bear to pass up. It’s no wonder that it tastes like such a treat… it’s loaded with sugar! This year I decided to give it a makeover to try to make it a bit lighter and healthier. I tested it out with a fraction of the sugar (using coconut sugar instead), swapping out flour for cassava flour to make it gluten-free, and cutting the butter in half. Even with all the tweaks, it turned out just as good, if not better, than the original recipe! It’s the perfect Thanksgiving side dish and is a nice way to change up the usual sweet potato casserole. It’s simple to make – you just throw everything into the food processor and blend it up, pour it into a baking dish, then sprinkle on the pecan topping (don’t even get me started on the topping… it’s heavenly!!) bake it until it sets, and you’re good to go!
Ingredients
2 lb carrots, roughly chopped
4 eggs, room temperature
1/3 cup coconut sugar
1/4 cup cassava flour
2 tsp vanilla extract
1 tsp cinnamon
1 stick (8 tbsp) melted grass-fed butter
1/2 tsp salt
Topping:
1 cup chopped pecans
1/4 cup coconut sugar
2 tsp melted grass-fed butter
Instructions
- Heat oven to 350°F. Prepare a baking dish with butter or cooking spray.
- Place carrots into a large pot and fill with water to cover carrots by at least an inch. Bring to a boil, then reduce heat to medium. Cook about 20 minutes or so until soft. Once done, drain the water and allow carrots to cool slightly.
- While the carrots cook, combine the topping ingredients in a medium bowl. Set aside.
- Combine the cooked carrots and all other ingredients (except the topping) in a food processor. Process until smooth and puréed.
- Pour carrot mixture into the prepared baking dish, then top with the pecan topping, spreading it evenly over the top.
- Bake uncovered 45 minutes or until the center is set.
Serve warm. Enjoy!
Tip: if you’d like to prep it ahead of time, you could get it all ready the day before and then just pop it in the oven 45 minutes before you’d like to serve it.
