This easy Carrot Souffle recipe is perfect for Thanksgiving or family dinners! This souffle looks hard to make but is easy to whip up!
Carrot Soufflé Recipe
I used to think that anything called a Souffle was going to be crazy hard to make, and I would talk myself out of making them.
I was going through an old church cookbook and saw a recipe for Carrot Souffle that looks not only manageable but pretty darn easy. I figure it was time to get past my fear of the word Souffle and see what happened.
This carrot souffle has become a favorite side dish. It tastes more like dessert than a vegetable side dish and I am here for it!
Even my husband, who is pretty anti-carrot, enjoyed this dish. He is the guy who picks them out of soup and casseroles and wrinkles his nose, but he liked this souffle.
Guests have told us this is similar to Piccadilly Cafeteria's Carrot Souffle. We have yet to go to the restaurant, but we can't wait to try theirs the next time we are in the South.
Ingredients
Here is a quick overview of the simple ingredients needed to make an epic Carrot Soufflé! The printable recipe card at the bottom of the post includes specific measurements and step-by-step instructions.
- Carrots
- Unsalted Butter
- Sugar
- All Purpose Flour
- Baking Powder
- Vanilla Extract
- Eggs
Garnish: Sprinkle with Powdered Sugar
Optional Topping Ideas: Pumpkin Pie Spice, Chopped Pecans, Mini Marshmallows, Brown Sugar, Crystalized Ginger, Brown Sugar Streusel, Ground Cinnamon, Orange zest
Equipment Needed
- Blender: We are big fans of the Ninja Blender!
- Baking Dish/Casserole Dish
- Large Pot
- Potato Masher or Hamburger Mix and Chop
- Non-Stick Cooking Spray
How to Make Carrot Souffle
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
Don't forget to preheat the oven.
Step 1 - Clean and peel carrots, cut into chunks
Step 2 - Boil carrots in salted water until tender and cooked through.
Step 3 - Add carrots to a blender/ food processor and blend until pureed. Blend until there are no carrot chunks. This is the key to a smooth souffle!
Add in butter and mash together.
Add in sugar, flour, baking powder, vanilla, and eggs until well combined.
Step 4 - Pour into a greased casserole dish.
Bake
Step 5 - This carrot souffle can be served with or without powdered sugar sprinkled over the top.
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Preparation and Storage
Make-Ahead: This Carrot Soufflé is make-ahead-friendly! Follow the instructions up to the point where the carrot "batter" is in the baking dish. Cover the dish and refrigerate it until you are ready to bake it; we recommend no more than a day. Baking may take a few more minutes, as you’d be starting with cold ingredients.
Storage: Refrigerate leftovers of this carrot side dish in an airtight container and enjoy them within three days.
Freezing/How to Freeze: We don’t recommend freezing this recipe.
How to Reheat: Reheat your Carrot Soufflé leftovers in the microwave or an oven set to 350°F, depending on how many servings you need to prepare.
Recipe Variations
Substitutions: Baby carrots or regular carrots work great. You can use frozen or canned carrots if you don't have fresh carrots. Make sure to drain any excess moisture from them before you puree them. Check out all of our favorite carrot recipes.
Vegetarian Option: This delightful carrot side dish is 100 percent vegetarian!
Vegan Option: Vegans can swap the butter and eggs with plant-based alternatives to make this recipe vegan.
Gluten-Free: Gluten-free eaters should replace the all-purpose flour with a gluten-free alternative to make this recipe safe for a gluten-free diet.
Alcohol-Free Option: We don’t use alcohol in our Carrot Soufflé, but this recipe replaces vanilla extract with whiskey for an adult-only take on this vegetable side dish!
Smaller Serving Size + Larger Group/More Servings: The written recipe makes 12 servings. Scale it up or down to your desired yield. You can bake them in ramekins for adorable individual servings!
Make It Spicy: Add a few dashes of cayenne powder for a Carrot Soufflé with a kick!
Sugar-Free: The written recipe contains 37 grams of sugar per serving. Replace the white sugar with a sugar-free substitute to make it sugar-free.
Tips for the Best Carrot Souffle
- Set the butter out before getting started so it reaches room temperature, as softened butter mixes more smoothly with the carrot “batter.” This will help with the smooth texture of the carrot mixture.
What to Serve with Carrot Souffle
This Carrot Soufflé is a sweet and savory dish that’s just as easy to serve with ham or turkey as dessert! Here are some menu planning ideas.
When to Serve
- Easter Brunch
- Easter Dinner
- Mother’s Day
- Thanksgiving Dinner
- Christmas
- Dessert (top with homemade whipped cream for a decadent delight!)
Great Side Dishes
Sweet Potato Casserole with Canned Yams
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Carrot Soufflé Recipe
Ingredients
- 2 pounds Carrots cleaned and peeled
- 1 Cup Butter
- 2 Cups White Sugar
- 6 tablespoons All Purpose Flour 1
- 1 Teaspoon Baking Powder
- 2 Teaspoon Vanilla Extract
- 6 Eggs
Instructions
- Preheat oven to 350 degrees.
- Clean and peel carrots, cut into pieces. Cook carrots in salted water until soft.
- Drain carrots and add them to a blender. Add in butter and mash together.
- Add in sugar, flour, baking powder, vanilla, and eggs until combined but not overmixed.
- Pour into a greased casserole dish.
- Bake for 45 minutes. Top with powdered sugar.
Kitchen Tools
- Blender
Nutrition
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