Easy Carrot Soufflé
My Easy Carrot Soufflé is creamy, slightly sweet, and has a little more texture than your average soufflé; just how I like it. And you’ll like it too! This side dish is perfect for the holidays, for family gatherings, and the ideal complement to any main entrée.
Originating in the 18th century in the France region, soufflé is simply a baked dish that combines eggs with various ingredients — and for this recipe, I went with carrots. Unlike the traditional soufflé, although it does rise a bit, it will fall as it cools.
This Carrot Soufflé is made with carrots, honey, sugar, and eggs and perfectly seasoned with your favorite holiday spices. In my opinion, this is one of the best ways to enjoy carrots! Also, it’s an easy and foolproof recipe. Simply boil the carrots, blend all the ingredients, and bake the soufflé in a large casserole dish (paid link) — perfect for passing around the table.
Plus, as I mentioned earlier, I like a little texture in this recipe, so while it’s creamy, it’s not overly “smooth.” This is a simple recipe to pull together, and simple no-fuss ingredients for this carrot soufflé recipe can be easily found in your grocery store.
Ingredients you’ll need for carrot soufflé:
- Mini Cut & Peeled Carrots: This is the star of the show. I use the mini carrots that are pre-peeled and cut for this recipe, but any size carrot will work. Also, fresh or frozen carrots both work just fine.
- Organic Eggs: The eggs will bind all the ingredients together, ensuring your soufflé is firm and doesn’t fall apart.
- Sugar & Honey: The perfect amount of sugar and honey are added for just the right amount of sweetness.
- Flour: You’ll need flour to help the carrot soufflé expand in volume.
- Butter: It’s always welcome! It also keeps the carrot soufflé moist and keeps it from drying out.
- Baking Powder: Helps the soufflé rise.
- Vanilla Extract, Ground Cinnamon, and Ground Nutmeg: The fall spices add natural sweetness to the dish. They also give you all the holiday feels.
- Sea Salt: To balance out the sweetness.
How to make carrot soufflé:
Preheat oven. Preheat oven to 350 degrees.
Boil the carrots. Begin by boiling your carrots for 25-30 minutes to ensure they’re soft enough to blend. Drain water and blend. I use a hand mixer (paid link) because I want a little more texture than the average soufflé; however, if you want a creamy texture and consistency, a food processor (paid link) will provide the smoothest texture for the soufflé.
Add remaining ingredients. After the carrots have the consistency you want, add the sugar, honey, vanilla extract, all-purpose flour, butter, baking powder, cinnamon, nutmeg, and sea salt.
Add eggs. And eggs one at a time.
Bake. Add the carrot mixture into a deep casserole dish (paid link). Bake this delicious dish for 45 to 50 minutes, and it will be ready to enjoy. The Carrot Soufflé can be served lightly dusted with powdered sugar.
Tips & Tricks
- Because this soufflé has more texture, you don’t have to worry much about the soufflé falling. It does rise some but don’t expect the typical scaffold that usually keeps it from collapsing.
- If you want a more creamy texture and consistency, use a food processor (paid link) instead of a hand mixer (paid link). A food processor (paid link) will provide the smoothest texture for the soufflé.
Can carrot soufflé be made ahead of time?
Yes, you can make this recipe in advance by combining the ingredients, storing it in the refrigerator for up to 24 hours, and baking it the next day.
The carrots can also be boiled in advance and refrigerated to save time. Just let them come to room temperature before blending them with the rest of the ingredients.
Can you freeze carrot soufflé?
If you plan to freeze it, the best way is to combine the ingredients, freeze, and bake the soufflé when you’re ready.
You can also bake the soufflé as usual, allow it to cool, and cover or place it in an airtight container. It will store in the freezer for up to 3 months. To serve, allow it to thaw overnight in the refrigerator, and reheat it in a preheated oven at 350 degrees until warmed through (7-10 minutes).
There is just something about butter, cinnamon, and nutmeg that gets me thinking about the holidays! And since they are around the corner, this will be a great recipe to bring to the table to make a great impression on everyone. If you love carrots, then you will love this Carrot Soufflé recipe, so give it a try!
If you’re looking for other tasty sides to go along with your main course, check out my Southern Creamed Corn and Quick & Easy Creamed Spinach!
Carrot Soufflé
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
Carrot soufflé is a creamy and slightly sweet side dish that goes well with any main entree. Perfect for the holidays or any day.
Ingredients
- 4 cups mini carrots, cut and peeled
- 1 cup sugar
- 1 tbsp honey
- 2 tbsp vanilla extract
- 2 tbsp all-purpose flour
- 1/4 cup butter, melted
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- 3 large organic eggs
Get Recipe Ingredients
Instructions
- Preheat oven to 350 degrees.
- Boil the carrots for 25 to 30 minutes until they are very tender. Strain water and place in a large bowl.
- Using a hand mixer (paid link), blend the carrots to a creamy consistency. If you want a more creamy texture and consistency, a food processor (paid link) will provide the smoothest texture for the soufflé.
- Add sugar, honey, vanilla extract, all-purpose flour, butter, baking powder, cinnamon, nutmeg, and sea salt in the same bowl. Mix until combined.
- Add one egg at a time while mixing all the ingredients.
- Add the carrot mixture into a deep casserole dish (paid link). This CorningWare (paid link) dish is perfect.
- Bake your carrot soufflé for 45 to 50 minutes.
- Cool for 30 minutes and dust with powdered sugar (optional).
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Sid Dish
- Method: Bake
- Cuisine: French
Nutrition
- Calories: 290
- Sugar: 40.6g
- Sodium: 137mg
- Fat: 10g
- Carbohydrates: 46.9g
- Fiber: 4.3g
- Protein: 3.8g
- Cholesterol: 102mg
Can I bake this a day ahead and just warm up to serve?
Hi, Judy. Yes, you can make this recipe in advance. I recommend combining the ingredients, storing it in the refrigerator, and baking it the next day. However, if you are unable to bake it the same day you are serving it, bake the souffle completely according to the recipe, let it cool, and then store it in the fridge. Reheat the souffle in the oven at a low temp (325°F) until heated through.
I made this recipe last night and it was fantastic! My family really enjoyed it. Thanks for sharing
Hi Eric, I took am a Louisiana Native. Can’t wait to try this, hubby ad oral surgery, so I was looking for soft food to fix. Of course I was thinking of Piccadilly (Currently being torn down in Ascension Parish 😒). So, learning out of necessity but looks like your recipe will become part of MY Grandmother Legacy 😊 Thanks for sharing.
Hey, Dawn! Always love when a fellow Louisiana native drops by. I think your husband will enjoy it!
First time making carrot souffle and I really enjoyed it! Only thing that I changed is that I only used one tablespoon of vanilla, not 2. Great recipe!!
Thanks for stopping by, Jenna! Glad you enjoyed it!
I’m about to do a carrot soufflé for Thanksgiving. I read your recipe but there is no mention of the eggs. Do I separate whites, use whole egg, fold in last?
Thanks!
Hi Lee! Thanks for pointing out this miss on our end. We have added the word “egg” to step 4 of the recipe. We hope you enjoy it!
Love this Carrot Souffle.
Easy to prepare. Really delicious. I put it together last night for a dinner party tonight, which made things even easier.
We all loved it. It was so tasty, I am gonna include it in my Thanksgiving menu this year.
This is so great to hear, Laura! It makes an appearance on my Thanksgiving table as well!
This was absolutely scrumptious! I made this and your creamed spinach last night for my family. Dinner was a hit!
Thanks so much Shemika for sharing!! Glad it came out well!
Do you think I can make this a couple of days in advance? If so, should I bake it, store in frig and reheat or store and bake before serving? Thanks
Hi Beverly! Yes, you can make this recipe in advance by either baking the souffle and storing it in the refrigerator overnight or by combining the ingredients and baking it the next day. The carrots can also be boiled in advance to save time. I would recommend baking it the day you plan to serve the souffle.
Can I make these in a cupcake pan for individual servings?
Hi Serafina! I have not tested this recipe using a cupcake pan. I think it would be fine, but I cannot confirm the oven temp or baking time.
Delicious. I made 1/2 the recipe as the full recipe was too much for a single person, and it taste so delicious. Will definitely make again. Thank you.
Thanks, Roselle! Glad you enjoyed it.
Could you put mini marshmallows on top or would it make it too sweet?
Of course! But it will make it even sweeter and it is already sweet. It really depends on your preference.
Bruh… this was SO good! And just cause I’m a spice fiend, I also added mace, allspice, cloves, cardamom
Haha. Thanks, bro! Those are some great additions too. Glad you enjoyed it!