Spicy Carrot and Pecan Soufflé

Southerners have been pairing carrots and pecans for ages, aware of how the large amount of oil in the nuts neutralizes the sugar in the carrots. Carrots, however, are basically bland, so when they’re cooked, it’s common practice to perk them up with a few spices. Since this is actually a very elegant soufflé that goes perfectly with most ham and pork dishes, try to use an attractive soufflé dish if at all possible.


  • 2 pounds carrots, scraped and quartered
  • 8 tablespoons (1 stick) butter, cut into chunks and softened
  • ¼ cup sugar
  • ¼ cup whole milk
  • 3 large eggs
  • ½ cup chopped pecans
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • teaspoon ground nutmeg


Preheat the even to 350°F.

Place the carrots in a large saucepan with enough water to cover, and bring to a boil. Reduce the heat to moderate, cook till the carrots are tender, about 20 minutes, and drain.

Place the carrots in a food processor, add the butter and sugar, and process till well blended. Add all remaining ingredients and process till the mixture is smooth, stopping to scrape down the sides. Scrape the mixture into a 1½- to 2-quart soufflé dish or casserole and bake till set, about 45 minutes. Serve hot.