This copycat Golden Corral carrot souffle is super easy to make at home. Bring your favorite restaurant dish home with this easy copycat recipe.
As a mom who survived two under two (two children under the age of two), I love making restaurant copycat recipes at home. There was a long time where it just wasn’t possible for us to go to restaurants, well, I mean I guess we could have but it wouldn’t have been relaxing!
Even though my kids are older and we can go out to eat more, I still love making copycat recipes at home. My kids love going to Golden Corral, they can pick out whatever they want to eat and they think it’s so cool. One thing that they loved there is the carrot souffle, which is surprisingly easy to make at home!
Ingredients needed
To make this recipe, you will need:
- Carrots: You’ll need one pound of carrots whether you use baby carrots or whole carrots. If using regular carrots, remove the ends and grate the outside down a little.
- Butter: I used unsalted butter.
- Sugar: You’ll need one cup of white sugar.
- Flour: You’ll need a little bit of flour to give the souffle some form.
- Baking powder: To help the souffle rise.
- Vanilla extract: If you can, use pure vanilla extract.
- Cinnamon: Just a little to give the souffle some spice.
- Eggs: You’ll need three large eggs for this recipe.
- Powdered sugar: The powdered sugar is optional, it is used for dusting.
How to make
To make this souffle, begin by adding the carrots to a large pot of water and boil.
Cook for about 15 to 20 minutes or until the carrots are tender. Drain the carrots and let cool.
Run the carrots through a food processor (or you can mash them with a potato masher if you don’t have one).
Add in the flour, cinnamon, sugar, baking powder, and vanilla extract. Stir well.
Add the eggs then mix with a hand mixer until everything is well mixed.
Pour into a greased two quart casserole dish (I used a pie pan) and bake for 50 to 55 minutes at 350 degrees. Once done the consistency should resemble a quiche.
Sprinkle with powdered sugar once cooled.
How to store leftovers
Store leftovers in an airtight container in your refrigerator. Leftovers will be good for four days after making.
More copycat recipes that you might like:
- Copycat Golden Corral Pot Roast
- Copycat Golden Corral Banana Pudding
- Copycat Cracker Barrel Carrots
- Copycat Cracker Barrel Sweet Potato Casserole
Copycat Golden Corral Carrot Souffle
Equipment
- Hand mixer
- Food processor (or potato masher)
- Pie pan or two quart casserole dish
Ingredients
- 1 pound carrots (regular or baby carrots) If using regular carrots, remove the ends and grate the outside down a little.
- 2 tablespoons melted butter
- 1 cup sugar
- 3 tablespoons all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 3 large eggs
- 1 tablespoon powdered sugar (optional) for dusting
Instructions
- To make this souffle, begin by adding the carrots to a large pot of water and boil.
- Cook for about 15 to 20 minutes or until the carrots are tender. Drain the carrots and let cool.
- Run the carrots through a food processor (or you can mash them with a potato masher if you don't have one).
- Add in the flour, cinnamon, sugar, baking powder, and vanilla extract. Stir well.
- Add the eggs then mix with a hand mixer until everything is well mixed.
- Pour into a greased two quart casserole dish (I used a pie pan) and bake for 50 to 55 minutes at 350 degrees. Once done the consistency should resemble a quiche.
- Sprinkle with powdered sugar once cooled.
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