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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 scaffoldthat 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 !
Carrot Soufflé
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 5 reviews
- Author: Eric Jones
- 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
UnitsScale
- 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
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
