Paleo Carrot Souffle

This recipe follows the paleo diet. If you aren't a carrot person, you can easily substitute with sweet potatoes. Optional: sprinkle cinnamon on top before serving. Enjoy!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 245 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 tablespoon vanilla extract
• 2 tablespoons lemon juice
• 1 ½ teaspoons baking soda
• 1 tablespoon honey
• 1 tablespoon ground nutmeg
• 2 pounds baby carrots
• ¼ cup coconut flour
• ½ cup coconut oil, melted
• 1 teaspoon coconut oil, or as needed
• 4 eggs, at room temperature

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray.

Step 2

Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 45 minutes. Drain and transfer carrots to a food processor. Add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth.

Step 3

Blend eggs, adding 1 at a time and processing after each addition, into carrot mixture. Spoon carrot mixture into the prepared casserole dish, allowing room to rise.

Step 4

Bake in the preheated oven until top is golden brown, 45 to 60 minutes.