Carrot Soufflé

This is the perfect side dish no matter the occasion. If you are making this at any time of the year other than Passover, substitute flour for matzoh meal. 


5 large eggs, separated
2 cups finely grated carrots, about 5-6 large carrots
1 cup sugar
¾ cup matzo meal
½ cup canola or vegetable oil
1 teaspoon lemon juice
2 tablespoons orange juice
1 20oz. can crushed pineapple with heavy syrup


Preheat oven to 350 degrees. Spray a 9-by-9-inch pan with nonstick cooking spray, set aside.

In a large bowl, beat the eggs whites until they are stiff. Using a spatula, fold in the carrots, sugar, and matzoh meal. Fold in the egg yolks, oil, lemon juice, orange juice, and pineapple with the syrup.

Pour into the prepared baking dish. Bake 40-45 minutes or until top is golden. Scoop or spoon out. 

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