This carrot souffle is made with pureed carrots, sugar, butter and eggs, all baked together to golden brown perfection. A light and fluffy side dish option that pairs well with chicken and beef, but can also be served as a dessert offering!
I love to serve easy and elegant side dishes with my meals, such as candied sweet potatoes, corn pudding and this show stopping carrot souffle. This is the absolute best way to enjoy carrots!
Have you ever tried a carrot souffle? If not, you’re totally missing out! This dish takes carrots to the next level, and the results are nothing short of spectacular.
How to cook carrots
This recipe starts with cooked carrots, which you can either boil or steam. To boil the carrots, bring a pot of lightly salted water to a boil. Add peeled and sliced carrots, then cook for 15-18 minutes or until carrots are very soft. To steam your carrots, place one inch of water in a pot and bring to a boil. Place the carrots in the pot and cover the pot. Cook for 20-25 minutes or until carrots are tender. Drain the water away and you have cooked carrots ready to use in souffle.
How do you make carrot souffle?
Place cooked carrots in the bowl of a food processor along with butter, eggs, vanilla extract and cinnamon. Puree to combine the ingredients. Add the flour, baking powder and sugar, then pulse until just combined. Spread the carrot mixture into a baking dish, then bake until browned and cooked through.
Tips for the perfect souffle
- I find that a food processor provides the smoothest texture for this souffle. If you don’t have a food processor, you can use a blender, or simply mash your carrots by hand. If you choose to mash the carrots by hand, the souffle will have a coarser texture but will still be delicious.
- This dish can be prepared up to 24 hours before you plan to bake it. Store the unbaked souffle covered in the refrigerator, then bake as directed. You may need to add a few more minutes to the bake time to compensate for starting with a cold dish.
- Carrot souffle can be served as a side dish or as a dessert. I’ve written this recipe to have a moderate level of sweetness, which works well as a side dish. If you’d like to serve it as a dessert, you can add 1/4 cup more granulated sugar, then top the finished souffle with powdered sugar before serving.
- Fresh or frozen carrots both work just fine in this recipe.
Carrot Souffle Flavor Variations
While this carrot casserole is delicious as-is, you can add other ingredients to the mix to customize it to your tastes.
- Flavorings: Amp up the flavor with the addition of minced crystallized ginger, pumpkin pie spice or orange zest.
- Toppings: Add a brown sugar streusel topping, chopped pecans or miniature marshmallows to make your souffle extra special.
- Veggies: Swap out the carrots for a different vegetable such as sweet potatoes, parsnips, butternut squash or kabocha squash.
This souffle is a must-try recipe. It’s great for the holidays, or for any time when you want to dress up regular old carrots into something extraordinary.
More side dishes to savor
Carrot Souffle Video
Carrot Souffle
Ingredients
- 2 pounds carrots peeled and thinly sliced
- 1/2 cup butter melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 4 eggs
- 1/4 cup all purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- cooking spray
- powdered sugar for garnish optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
- Bring a pot of lightly salted water to a boil. Add the carrots, and cook for 15-18 minutes or until carrots are very tender.
- Drain the carrots and place them in the bowl of a food processor. Add the butter, vanilla extract, cinnamon and eggs. Process until smooth.
- Add the flour, baking powder, salt and sugar to the food processor. Pulse until just combined.
- Pour the carrot mixture into the prepared dish. Bake for 40-45 minutes or until golden brown and set. Let stand for 5 minutes, then serve. Garnish with powdered sugar if desired.
Phyllis says
Wonderful tasting.
Wondering if I can use muffin tins for individual servings?
If how long to bake them and what temperature?
Sara says
I have never tested the recipe this way so I’m not sure if it would work. My estimate is about 18-20 minutes at the same temperature.
Carol says
Can leftovers be frozen?
Kara says
What if I don’t have a food processor? Could I use a blender instead or just called old fashion and smash it and mix it together?
Sara says
A blender will work fine!
Holly A Schaefer says
Excellent tasting carrot souffle! I took it to a boy scout dinner and everyone loved it. I will be sharing you website!
Annie says
I love your carrot souffle I am making it to day
Holly says
I do a lot of juicing with carrots and end up with a ton of carrot pulp. How many cups of carrot pulp do you think would work for this recipe?
Sara says
I believe it would be about 4 cups but that’s an estimate since I haven’t tested it this way.
Amy fischer says
I mad making the carrot soufflé today, Wednesday and serving Saturday. Should I store in fridge or freezer? And how ? Thanks so much !
Amy
Sara says
I’d store covered in the fridge!
Wendy says
Could I use canned carrots?
Sara says
That should be fine, just drain well and if they contain salt you’ll want to reduce the amount of salt in the recipe.
TERESA PADDOCK says
Hi, this looks amazing! Can I prepare it the night before and bake next day?
Sara says
Yes that should be fine!
Bunny says
We use baby food carrots. It saves a step, and no one will ever know. My mother-in-law has made this for decades. It’s our favorite Thanksgiving side dish.
Susan says
How many jars of baby food carrots do you use to substitute for the 2#’s of raw carrots?
wilhelmina says
This is a really unique and delightful side dish! I will be adding this to our thanksgiving menu this year!
Erin says
What a unique and unexpected side dish. Can’t wait to make it with our next beef dinner.
Lily says
I have never had a carrot souffle, I can not wait to make this recipe, I love souffles and this is perfect for fall.
Kimberly says
I love souffles but have never had a carrot one, I can’t wait to try this!
Suzy says
Love how you took carrots to a whole new level! So delicious!
Toni Dash says
Such an amazing side dish recipe!! Will definitely make this again and again!
Sandi says
My kids went crazy over this souffle. So yummy!I didn’t have the heart to tell them it is healthy :-).
Beth says
This looks so delicious and yummy! My family is going to love this recipe! So excited to make this for them!
Cathy says
Such a perfect holiday side dish!
Jamie says
I had a bunch of carrots to use and searched Pinterest. I cam across this recipe and gave it a try. I’ll definitely be making this again!
Erin says
This carrot souffle is seriously making me hungry!