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A spoon serving up a portion of carrot souffle.

Carrot Souffle

This carrot souffle is made with pureed carrots, sugar, butter and eggs, all cooked 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!
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 335kcal
Author Sara Welch


  • 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


  • 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.



Calories: 335kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 150mg | Sodium: 534mg | Potassium: 427mg | Fiber: 3g | Sugar: 30g | Vitamin A: 16418IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg