Carrot Soufflé (Paleo)

Easter recipe! 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!

Carrot Soufflé (Paleo)

Carrot Soufflé (Paleo)


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.

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.


4 responses to this post.

  1. I opt for having it as a dessert, because this sounds like one can have dessert and actually eat it too 🙂


  2. Posted by foodieboomboom on March 28, 2016 at 4:26 am

    I’m too lazy to google, what is coconut sugar???


    • Hi! Coconut sugar is a sweeter found in nature from the coconut palm tree. It’s a better alternative to regular sugar since it’s rich in some vitamins and minerals and is lower on the glycemic index (meaning it messes with your blood sugar less). If you don’t have any coconut sugar, you can sub it with an equal amount of regular sugar 🙂


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