A delightful twist on the classic carrot soufflé, enhanced with warm spices and a touch of citrus for a vibrant flavor.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the soufflé rises properly.
Peel and chop the carrots into small pieces.
Smaller pieces cook faster and blend more smoothly.
Boil the carrots in a pot of water until they are very tender, about 15 minutes.
Test the carrots with a fork; they should be soft enough to mash easily.
Drain the carrots and transfer them to a food processor.
Ensure the carrots are well-drained to avoid excess moisture in the soufflé.
Add the sugar, eggs, vanilla extract, nutmeg, cinnamon, salt, and orange zest to the food processor.
Crack the eggs into a separate bowl first to avoid shell fragments.
Blend the mixture until smooth and creamy.
Scrape down the sides of the processor to ensure everything is evenly blended.
Pour the mixture into a greased baking dish.
Use a spatula to scrape all the mixture out of the processor.
Bake in the preheated oven for 30 minutes, or until the soufflé is set and slightly golden on top.
Avoid opening the oven door during baking to prevent the soufflé from collapsing.
Let the soufflé cool slightly before serving. Enjoy!
Serve warm for the best texture and flavor.
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