What's on Tap

What's on Tap

Fire in the Triangle recipe: Carrot Souffle

Posted August 8, 2013

— Chef Chad McIntyre of The Market shared this recipe with us after winning a second-round Fire in the Triangle battle.

The original recipe is from Piccadilly Cafeteria, a Louisiana-based restaurant chain, but McIntyre tweaked the recipe.

Carrot Souffle


  • 2# carrots peeled and cut into 1" slices
  • 1 cup brown sugar
  • 1/2 granulated white sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla
  • 1/4 tsp ground nutmeg
  • 3 Tbls AP flour
  • 6 eggs
  • 1 stick unsalted butter (melted)



Boil carrots until extra soft, about 30 minutes. Drain well. While the carrots are still warm, transfer to the large bowl of an electric mixer and add granulated sugar, baking powder, vanilla, nutmeg and flour. Beat slowly until carrots mash, then increase speed to medium and beat 3 minutes, or until very smooth. With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted butter. Preheat oven to 350 degrees. Spray a 1 1/2-quart casserole or a deep, 9-inch round pan lightly with vegetable oil. Pour in the carrot mixture. Bake about 1 1/2 hours, or until the top is a light golden brown.


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