This is one of those classic dishes you’ll find in the South. You’ll see it made up plain or sometimes with a pecan topping or even a cornflake topping.

Serves 6


  • 1 tsp. salt
  • 2 pounds carrots, cut into chunks
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1 3/4 cups flour, divided
  • 2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 4 large eggs, beaten
  • 1/4 cup evaporated milk
  • Small marshmallows for garnish (optional)


    In a large saucepan, bring 4 cups of water with the salt to a boil. Add the carrots, lower the heat to medium-low, and sim- mer until tender, 20 to 25 minutes.

    Meanwhile, preheat the oven to 350° and butter or spray a 2-quart casserole dish.

    Drain the carrots, cool slightly, then place them in a food processor (or, alternatively, in a mixing bowl using a hand mixer). Process until smooth, about 1 minute, stopping and scraping down the bowl as needed.

    Add the butter and process until the mixture is smooth again, then add the sugar, baking powder, vanilla, cinnamon and nutmeg and process until they are incorporated, about 30 seconds.

    Add the eggs and evaporated milk and process for 1 to 2 minutes, until well combined. Stir in the flour and process until well combined, about 1 minute, then pour the mixture into the greased casserole dish and garnish with marshmallows, if using.

    Place the soufflé in the oven and bake until it puffs up high and doesn’t jiggle when you shake the pan, about 1 hour. Don’t shake it too hard—you don’t want the soufflé to fall! Serve immediately.

    From Sweetie Pie’s Cookbook (Amistad, an imprint of HarperCollins) by Robbie Montgomery and Timothy Norman.

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