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Carrot Souffle

Prep Time:10 Minutes
Cook Time:20 Minutes

Nutritional Information

This recipe calls for grilling the carrots and boiling them. Grilling them will give it a grilled flavor, and boiling them ensures a smoother texture.


  • 1 1/2 cups butter, plus more for baking dishes
  • 3 lbs. carrots, peeled and sliced
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • salt and pepper to taste


  • 1. Preheat the EGG to 425º using direct heat. Grill the carrots for about 2-3 minutes per side or until grill marks form.
  • 2. Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.
  • 3. Convert the Egg to 400 degrees F using indirect heat. Lightly grease muffin tins.
  • 4. In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared muffin tins and bake until set, about 15-20 minutes. Remove from the grill and serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828