Carrot Soufflé | Paleo

Easter recipe–but seen as Easter and Christmas recipes have so much overlap, it is completely appropriate for this time of year! I’m not sure if this constitutes as a dinner dish or dessert… I serve it as both! So it’s either an indulging dinner item or healthy dessert. Your pick!


  • 1 lbs carrots, chopped into bite-sized pieces
  • 2 tbsp coconut sugar
  • 2 tbsp ghee or butter, melted
  • 2 eggs
  • 1 and 1/2 tbsp tapioca flour
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp dried ginger
  • 1 tsp baking powder
  • 1/2 tsp salt


Preheat the oven to 350 degrees F.

Place carrots in a pot, cover entirely with about 2 inches of water, and bring to a boil. Continue to boil for 10 minutes.

Drain carrots and transfer to a food processor. Add the rest of the ingredients and blend until smooth. Transfer mixture to an oiled baking dish (about 9-10 inches in diameter) and spread evenly. Bake for 45 minutes.

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