Easy Carrot Soufflé
My Easy Carrot Soufflé is creamy, slightly sweet, and has a little more texture than your average soufflé; how I like it. And you’ll like it too! This side dish is perfect for the holidays, great for family gatherings, and the ideal complement to any main entree.
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 Souffle 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 souffle 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:
- 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 souffle 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 souffle expand in volume.
- Butter: It’s always welcome! It also keeps the carrot souffle moist and keeps it from drying out.
- Baking Powder: Helps the souffle 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 souffle:
Begin by boiling your carrots for 25-30 minutes to ensure they’re soft enough to blend. I use a hand mixer (paid link) because I want a little more texture than the average souffle; however, if you want a more smooth texture and consistency, a food processor (paid link) will provide the smoothest texture for the souffle.
After the carrots have the consistency you are looking for, add the remaining ingredients and egg (one at a time).
Bake this delicious dish for 45 to 50 minutes, and it will be ready to enjoy. The Carrot Souffle can be served lightly dusted with powdered sugar.
Note: Because this soufflé has more texture, you don’t have to worry about the soufflé falling much. It does rise some, but don’t expect the typical scaffold that usually keeps it from collapsing.
Can carrot souffle 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.
What about freezing it?
If you plan to freeze it, the best way is to combine the ingredients, freeze, and bake the souffle when you are ready.
You can also bake the souffle as you usually would, allow it to cool, and cover or place the souffle 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 Souffle 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!
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Carrot soufflé is a creamy and slightly sweet side dish that goes well with any main entree. Perfect for the holidays or any day.
- 4 cups mini carrots, cut and peeled
- 3 large organic eggs
- 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
- Boil your 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.
- Add sugar, honey, vanilla extract, all-purpose flour, butter, baking powder, ground cinnamon, ground nutmeg, and sea salt in the same bowl. Mix until combined.
- Add one at a time while mixing all the ingredients together.
- Add the carrot mixture into a deep casserole dish (paid link). This CorningWare (paid link) dish is perfect.
- Preheat oven to 350 degrees and bake your carrot souffle for 45 to 50 minutes.
- Cool for 30 minutes and dust with powdered sugar.
If you want a more smooth texture and consistency, a food processor (paid link) will provide the smoothest texture for the souffle.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Sid Dish
- Method: Bake
- Cuisine: French
- Calories: 290
- Sugar: 40.6g
- Sodium: 137mg
- Fat: 10g
- Carbohydrates: 46.9g
- Fiber: 4.3g
- Protein: 3.8g
- Cholesterol: 102mg
Keywords: Carrot Soufflé, Soufflé, holiday soufflé
This was absolutely scrumptious! I made this and your creamed spinach last night for my family. Dinner was a hit!
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!