Carrot Soufflé

Individual portions of Carrot Soufflé include an organic bloom as a nod to Beatrix’s observation: “The flowers love the house, they try to come in! House leek grows on the window sills and ledges; wisteria climbs the wall, clematis chokes the spout casings … But nothing more sweet than the old pink cabbage rose that peeps in at the small paned windows.”

Carrot Soufflé
Makes 6 servings
  • 2 pounds peeled carrots, chopped
  • 1 teaspoon kosher salt, divided
  • ½ cup unsalted butter, diced
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 2 teaspoons orange zest
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • Garnish: confectioners’ sugar, edible flowers*
  1. Preheat oven to 350º. Lightly butter 6 (¾-cup) soufflé dishes or ramekins, and place on a rimmed baking sheet.
  2. In a 3-quart saucepan, place carrots and cover with water; add ½ teaspoon salt. Bring to a boil over medium-high heat; reduce heat to medium and cook until fork tender, about 20 minutes.
  3. Drain carrots and transfer half to the container of a blender. Add butter and top with remaining half of carrots. Process until smooth, stopping once or twice to stir.
  4. To blender container, add flour, baking powder, granulated sugar, brown sugar, orange zest, cinnamon, ginger, remaining ½ teaspoon salt, nutmeg, vanilla extract, and eggs. Purée until fluffy and smooth, stopping to stir occasionally. Spoon evenly into prepared dishes.
  5. Bake, uncovered, until puffed and lightly browned, about 35 minutes. Serve warm. Just before serving, garnish with a dusting of confectioners’ sugar and edible flowers, if desired.
* We used flowers from Gourmet Sweet Botanicals.

For more recipes inspired by Beatrix Potter, see “Hill Top Bounty” in the March/April 2021 issue, available on newsstands and in our online shop. Take a tour of her Lake District home at

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