Carrot Souffle for Kids & Adults

My daughter is a great eater, but feeding her still comes with a few challenges. Although she enjoys most of the food we do, it is only just recently that she's gotten most of her teeth and can handle chewing heavier foods. Before she had molars I often had to mince her food into small pieces so that it wouldn't be a choking hazzard.

One day last winter, watching me break up my daughter's steamed vegetables into itty-bitty pieces, my friend Nicole offered up a recipe for Carrot Souffle. Since carrots definitely fall into the category of hard-to-chew food for small children, this souffle was the perfect solution. It is soft and malleable, well-suited for a toddler's palate, but adult enough that the whole family can enjoy it. Given that my food philosophy is exactly that - we all eat "adult" food and I refuse to be a short order cook - I knew it was right up my alley.


The popularity of this dish in my house is evident when I say that I started making this a year ago and am still doing so to this day. When I made it last week I was able to find a big fat bunch of organic carrots at farmers market since it's peak root vegetable season. After that, making the souffle while my daughter napped was a snap. It helped that I recently got a new Cuisinart Mini-Chopper, a gift from the BlogHer Food conference. As you can see below I didn't actually need one - the antiquated chopper on the right still worked like a champ - but I wasted no time introducing it to my kitchen. It has a bigger work bowl (4 cups!) and is easier to clean - both things any busy home cook can stand by. (Also, don't worry, I merely put the old chopper in storage, I couldn't bear to throw it out in such perfect working condition).


Making this is so easy that the hardest part of the assembly is pressing the chop button on the food processor for a minute or so. Then, I mix the remaining ingredients with the carrots in a big bowl, pour it in the baking pan and pop it in the oven. Over the course of the baking time the souffle puffs up slightly and turns a beautiful burnished orange. When I take it out the edges are slightly pulled away from the sides and the corners lightly browned. My husband and I agree that the souffle tastes like candied carrots, along the same lines as candied sweet potatoes. It is not overly sweet, but the touch of sugar in it makes the carrot flavor pop, along with the delicious addition of cinnamon and nutmeg.


This dish is such a regular staple in our house I can't believe it has taken me this long to write about it. In addition to the adults and toddlers loving it, it is fantastic food for babies or teething toddlers with sore gums. One mother I know even made it for her daughter after she'd had a particularly painful braces tightening! Although we are mostly finished with teething these days, I know this dish will remain in my family menu repertoire for quite a while. It is food that transcends age and rank, appealing to everyone in my household. And that is something every Naptime Chef can stand behind.

Carrot Souffle for Kids & Adults
1 lb. carrots, finely chopped
8 T. unsalted butter, melted and cooled
2 eggs, lightly beaten
2 c. whole milk
1 c. all-purpose flour
3/4 c. sugar
1/2 t. cinnamon
1/2 t. vanilla
1 dash of nutmeg

1. Preheat oven to 350. Grease a 9x13 pan and set aside.
2. Peel carrots and trim the ends. Finely chop them in a food processor.
3. In a separate bowl add the butter, eggs and milk, stir well. Add in the flour, sugar and spices and mix to combine. Then add the carrots and mix well until everything is incorporated.
4. Pour carrot mixture into a 9x13 pan and bake for 1hr 10 min, or until the edges are browned and pulled away from the side.

Naptime Notes:
Naptime Recipe Props: This is a great way to serve your family carrots, a wonderful vegetable loaded with important vitamins, in a form that is easy for even the tiniest mouth to consume. I like to play with the spices from times to time and you should too, there are endless variations to the basic souffle.
Naptime Stopwatch: Other than chopping the carrots, this souffle takes about 5 minutes to make, plus baking time. It is well worth the time for such a large dish that will feed the family for a few days.
Naptime Notes: As noted above, this is a family favorite.

Napping with Chocolate and Zucchini

Last Saturday I pulled my daughter to the Cooperstown Farmers' Market in her wagon. She loves wagon rides with me at the helm since I often increase our speed over bumps and let her zoom, slightly too fast, down hills. (The look of glee on her face when we race down the street makes me think I have a budding daredevil on my hands.)

When we arrived at the market she happily hopped out of the wagon and began vegetable shopping with me. Since August is the peak of farm season in Central NY, there is no limit to the amount of fresh vegetables available to us. I practically swoon over the amazing variety, loving the fact that my beloved zucchini are put in my bag still dirty from the garden bed, not from a transatlantic plane ride.


With the glut of zucchini this summer I thought nothing of picking up 4lbs of the stuff. The only thing that my daughter didn't like about this is that she was displaced by the zucchini in the wagon, and forced to walk home. Despite this impressive haul I didn't worry about any of it going bad, I love cooking with this vegetable and there is no end to the zucchini-themed dishes I've been enjoying. During July I made my Baked Zucchini & Tomatoes several times, along with a few loaves of my Zucchini-Applesauce bread. Then, last week I thought it was time to change it up a bit, and decided to make a decadent summer dessert, my Chocolate & Zucchini Bundt Cake.

When I am in the mood for a rich chocolate cake in the middle of August, this is always the recipe I turn to. It contains all the elements of perfect chocolate cake, the sour cream keeps it deliciously moist with a tender crumb, and the Dutch cocoa powder gives it a true deep chocolate flavor. To some the addition of zucchini seems strange, but it actually makes perfect sense. The shredded vegetable gives the cake additional moisture and tempers the sweetness of the sugar. (I also like to think the zucchini adds an element of health to this cake, though I can't really claim this is any sort of health food.)

When I made this last week I was able bake the entire thing, from start to finish, during my daughter's afternoon naptime. It was even able to cool completely so I could dust it with powdered sugar before she woke up. I didn't bother telling everyone to wait until after dinner to take a bite, that never would work in our house. Instead we had a slice in late afternoon and it was a huge hit. In fact, the whole thing went from delicious to disappeared within 24 hours. It also means that I've used up well over half of my zucchini stash and am in need of more for my next round of meals. My daughter is thrilled to hear this since it means another wagon ride to the farmers' market, which, to her, is the best part about Saturdays in the first place.

Naptime's Chocolate & Zucchini Bundt Cake
adapted from Edible Vineyard
1 1/2 sticks unsalted butter, room temperature
1 1/2 c. granulated sugar
2 1/2 c. all-purpose flour
3 eggs
1 T. instant espresso, dissolved in 1 T. hot water
2 t. vanilla
2 c. grated zucchini (make sure zucchini is peeled and ends are trimmed prior to shredding) 1/2 c. sour cream
1 1/2 c. cocoa powder
2 t. baking powder
1 t. baking soda
1 t. salt
1 c. semisweet chocolate chips
Confectioners' sugar for dusting

1. Preheat oven to 350. Butter and flour a 10-inch bundt pan.
2. In a bowl mix flour, cocoa, baking powder, baking soda and salt. Set aside.
3. In stand mixer, or a mixing bowl with a handheld mixer, cream together butter and sugars until light and fluffy. Add eggs, one at a time, and mix to combine. Add espresso, vanilla, sour cream and zucchini and mix on low until completely combined.
4. Working carefully with mixer on low, add dry ingredients until everything is completely combined.
5. Toss chocolate chips with a teaspoon of sugar and stir into the batter with a wooden spoon.
6. Pour batter in prepared pan and bake for 50-55 minutes, or until a cake tester comes out clean.
7. Allow cake to cool in the pan for 10 minutes. Then invert it onto a wire rack and allow to cool completely. Once cake is room temperature dust it with confectioner sugar and serve.

Naptime Notes:
Naptime Recipe Props: This recipe is a fantastic take on a traditional chocolate cake. The slightly vegetal flavor juxtaposes the rich cocoa perfectly, making it wonderful for serving to friends and family.
Naptime Stopwatch: Preparing this took about 1hr 15min, including baking time. It is well worth it to spend the time making it, it is a large cake that will last for days.
Naptime Reviews: My daughter, ever the chocolate feign, loved this cake, as did all the adults. We like it served with vanilla ice-cream or whipped cream.