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  • Writer's pictureCaroline Healy

Carrot Soufflée (GF)

Veggies never looked (or tasted) so good... I made this New Year's Eve as a side, and we have since been eating the leftovers for dessert! This recipe is gluten-free, refined sugar-free, and can be modified to be vegan as well. Not to mention it is one of the easiest things i've made so far... Hope you enjoy!

Carrot Soufflée (GF)

(Serves 12)


2 lbs carrots, chopped

3/4 cup coconut sugar

1.5 tsp baking powder

1.5 tsp vanilla extract

1 tsp cinnamon

3 pasture-raised eggs

1/2 cup ghee or grass-fed butter

2 Tbs all purpose gluten-free flour


Pre-heat oven to 350. Boil carrots in a large pot of water until tender. Drain carrots and blend them in a food processor with the rest of the ingredients until the mixture is a smooth consistency. Pour the carrot mixture into a greased 9x9 baking dish, and bake for 1 hour until the top is golden brown.


** To modify to a vegan recipe:

Replace 3 eggs with 3 flax eggs (3 Tbs ground flax + 8 Tbs water)

Replace butter with melted, cooled coconut oil

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