Gluten Free, Dairy Free & Sugar Free Carrot Souffle

Gluten Free, Dairy Free & Sugar Free Carrot Souffle

What am I going to do with a 20-kilo-bag of organic carrots? Carrot juice, carrot pancakes, raw carrot cheesecake, carrot ice-cream, carrot soup, carrot kimchi and carrot smoothies? I made them all. What’s next?

Carrot Souffle perhaps? I still remembered the soft and nice texture of the carrot souffle that I had years ago. The carrot souffle was melted in my mouth! I couldn’t help having a second serving.

I tweaked the ingredients in Food recipe to make it suitable for my gluten free, dairy free and sugar free diet.


Gluten Free, Dairy Free & Sugar Free Carrot Souffle

Cooking time: 45 minutes



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  1. Add carrot, cinnamon, stevia, chia seeds, vanilla, coconut oil and nutmeg into a high performance blender (I use the Optimum 9400 blender) and blend it until smooth.
  2. In a big bowl, whisk the eggs and add sifted flour, baking powder and Himalayan salt. Mix all the ingredients together.
  3. Pour the carrot mixture into the bowl. Whisk it all up.
  4. Meanwhile, preheat the oven and set at 175 degree C.
  5. Pour the batter into a greased baking tray/mold and bake it in the fan forced oven for 45 minutes.
  6. Rotate the cake after 25 minutes.


  • Use a bamboo skewer to check to see whether the cake is cooked (if the bamboo skewer comes clean).
  • Place the baking tray/mold at the centre of the oven.


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