Carrot Soufflé

Carrot Souffle is a sweet, buttery alternative to oven-roasted carrots or brown sugar glazed carrots. This easy holiday side is made by blending simple ingredients like tender carrots with cinnamon and vanilla for a smooth, lightly puffed side dish your family will love.

If you’re usually the first to scoop the sweet potato casserole with marshmallows, you’ll love this one too.

taking a spoonful of Carrot Souffle out of the dish.

Holly’s Recipe Highlights: Carrot Soufflé

Skill Level: Easy. Simply blend the ingredients until smooth and bake.
Why It Works: Blending tender carrots creates a smooth texture, while eggs and flour help the soufflé set into a soft, lightly puffed casserole.
Tools: Use a food processor for a smooth, creamy texture or a hand mixer for a slightly more rustic finish with a bit of texture.

Holly preparing an onion

Total Time:: 1 hr 40 mins
Serves:: 10

Ingredient Notes

eggs , butter , flour , sugar , carrots , vanilla , cinnamon , baking powder with writing to make Carrot Souffle.

Carrots: Slice the carrots evenly and cook until very tender for the smoothest texture. Baby carrots or plain frozen carrots work well, as long as they’re cooked until soft and drained thoroughly before blending.
Eggs: Use large eggs as specified for the best texture and structure. Let the carrot mixture cool slightly before blending in the eggs to prevent them from cooking prematurely.
All-Purpose Flour: Spoon the flour into your measuring cup and level it off to avoid adding too much (following this flour measuring guide).
Baking Powder: Make sure your baking powder is fresh for the best results, and use baking powder rather than baking soda.
Sugar: Use the listed amount, keeping this soufflé deliciously sweet without overpowering the carrots.

Rest the soufflé for 15 minutes before serving. Some settling is normal, and the resting time makes it easier to scoop.

Drain Well: Drain the carrots thoroughly so excess water does not thin the mixture.
Hand Mixer Method: Mash the soft carrots first, then beat them with the remaining ingredients.
Avoid Overmixing: Blend only until combined after adding the flour to help keep the texture tender.
Check for Doneness: Check the center before removing the soufflé from the oven. It should be set without a wet wobble. Loosely cover with foil if the top browns too quickly.

Save Some for Later

Refrigerator: Refrigerate in a covered container for up to 4 days.
Reheating: Warm individual portions in the microwave, or cover the baking dish and reheat in a 325°F oven until hot throughout.
Freezing: Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator; the texture may be softer after reheating.
Make Ahead: Cook, drain, and refrigerate the carrots a day ahead. Blend and bake closer to serving.

More Ways to Serve Carrots

Did you enjoy this Carrot Soufflé? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

15 minutes

Total Time 1 hour 40 minutes

Preheat the oven to 350°F. Grease a 2 quart baking dish.
Add the carrots ot a medium saucepan. Cover with water and bring to a boil over medium high heat. Boil 14 to 18 minutes or until very tender. Drain well.
Add the carrots to a food processor with butter and vanilla. Process until almost smooth.
Add the eggs to the food processor and blend just until combined.
Once blended, add the sugar, flour, baking powder, and cinnamon and continue blending until fully combined.
Bake for 55 to 60 minutes or until browned and set in the center. Cool for 15 minutes before serving.
Dust with powdered sugar if desired.

This recipe can be made with a hand mixer instead of a food processor. Ensure the carrots are very soft.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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