carrot souffle just prepared

Carrot Soufflé with Cranberry Oatmeal Dough Crumb

  • Serves 6 - 8 as a side


  • 1kg  carrots chopped into 6-7cm pieces
  • 113g butter
  • 6 eggs
  • 200g sugar
  • 47g flour
  • 9.58g baking powder
  • 4.34g vanilla extract

For the topping:

  • 1 box of Doughlicious Cranberry Oatmeal Cookie Dough
  • 2 tbs flour

This Carrot Soufflé is a traditional family recipe for Kathryn - super warming and a doughlicious treat on a cold UK day.


  1. Boil the carrots until tender and drain the water.
  2. Then add the butter to the pot for it to melt. 
  3. Pour the butter and carrots into a food processor and proceed to add the rest of the ingredients and puree them all until the mixture is smooth.
  4. Preheat the oven to 180c or 160c fan.
  5. Grease a souffle pan.
  6. Add all the carrot mixture to the pan.
  7. In a separate bowl crumble the cookie dough and mix it with the 2 tablespoons of flour.
  8. Mix it all together with your fingers to make a chunky crumb topping.
  9. Sprinkle the topping evenly over the top of the carrot mixture.
  10. Bake 40 minutes or a little longer.
  11. The soufflé should be tall and not too jiggly in the centre.
  12. Enjoy!



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