Thanksgiving Favorites: Carrot Soufflé

Ya'll, Thanksgiving is less than a week away!! I wanted to bring you just a couple of my family's favorite Thanksgiving recipes so you can make them too.

Let's start with this Carrot Soufflé. It is like eating dessert with your turkey. No shame in this Thanksgiving game ... 

This soufflé is a signature dish to my family's holiday menu. We make it every year and our Thanksgiving would not be complete without it. It is very similar to carrot cake but not as super sweet—making it the perfect side dish! 

Carrot Soufflé

serves 6

3/4 cup (1 1/2 sticks) of butter, melted

1/2 cup brown sugar

2 eggs, separated

1 1/2 cups grated baby carrots (I grate them in the food processor)

1 Tablespoon cold water

1 Tablespoon fresh lemon juice

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees. Butter an 8-inch souffle dish and set aside.

In a medium bowl, stir together butter, brown sugar, egg yolks, grated carrots, cold water, lemon juice, flour, baking powder, salt, cinnamon and baking soda until well combined.

In a separate bowl, beat egg whites on high until soft peaks form. Gently fold egg whites into carrot batter until just combined.

Pour batter into prepared shuffle dish and smooth top of batter with a rubber spatula.

Bake for 40 to 45 minutes until lightly brown and center is set.