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Carrot Souffle

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Recipe Information

Category: Side Dishes
Recipe Created By: Heidi Bayer



1 lb carrots, peeled and cut into 3 inch slices
3 Tbsp sugar or sweetener
1/4 cup tapioca starch
1 Tbsp olive oil
3 Tbsp sweet rice flour or tapioca starch
maple sugar


Process in food processor until smooth. Pour into an 8 inch square baking pan and bake at 350 °F for 45 minutes. Remove and put maple sugar on top. Put in oven another 10 - 15 minutes until golden.


Copyright © 2005 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Maple syrup works great for the sweetener.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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