If you love sweet potato casserole, you’ll love this sweet and savory carrot souffle! Serve this easy carrot recipe as a holiday side dish or as a dessert.
Recipe Overview
Why you’ll love it: This fun and easy carrot souffle recipe does double duty as a holiday-worthy side dish or a delicious dessert topped with whipped cream!
How long it takes: just 15 minutes of prep, plus a little over an hour of cooking time.
Equipment you’ll need: a pot for boiling, a food processor, and an 8×8-inch baking dish.
Servings: 6 servings.
Easy Carrot Souffle
Carrots? In a souffle? You bet! If the idea sounds a bit odd to you, hear me out. I felt the exact same way when I first discovered this side dish! One bite of this sweet and savory carrot souffle, however, and you won’t be disappointed. Cooked carrots have so much flavor and natural sweetness. Combined with cinnamon, ginger, sugar, and butter and baked to perfection, a soft, fluffy carrot soufflé is an unquestionable winner. Dessert or side dish, you decide, but either way, the carrots shine!
Why You’ll Love This Carrot Souffle Recipe
- Flavorful. This carrot souffle is carrots like you’ve never eaten them before. This recipe is rich, vibrant, flavorful, and fluffy, like a cross between a carrot cake and a sweet potato casserole or pumpkin pie. Every bite melts away, leaving behind subtle spice and earthy carrot sweetness.
- Simple ingredients. There’s a very good chance that you have what you need to make a carrot souffle in your fridge and pantry already.
- Lightened up. I make this carrot souffle with less butter than similar recipes you’ll find out there, but it still has plenty of flavor to make it a delicious treat.
Ingredients You’ll Need
Here’s a short and sweet overview of what you’ll need to make this carrot souffle. Check out the recipe card below the post for a printable ingredients list.
- Carrots – You’ll need about 2 pounds of peeled carrots, chopped into ½ inch chunks.
- Brown Sugar – Light or dark brown sugar, whichever you have on hand. Granulated white sugar also works in a pinch.
- Butter – I recommend unsalted butter, melted in the microwave.
- Dry Ingredients – Flour, baking powder, and salt. Make sure it’s baking powder and not baking soda, they aren’t the same!
- Eggs and Vanilla – Use real vanilla extract and not imitation vanilla.
- Spices – Ground cinnamon, ginger, and nutmeg. You can also replace these individual spices with homemade pumpkin pie spice or apple pie spice, as the ingredients are very similar.
- Powdered Sugar – Optional, for topping.
How to Make Carrot Souffle
Who can say no to an effortless side dish? Below is a quick overview of the steps to make this souffle. Scroll down to the recipe card for printable instructions.
Cook the carrots. First, boil the carrots until they’re tender, then drain and set them aside.
Blend the ingredients. Blend the remaining ingredients in a food processor, then add the cooked carrots, continuing to blend everything into a smooth batter.
Bake. Spread the carrot batter evenly in a greased 8×8-inch casserole dish. Afterward, bake the souffle at 350ºF for 50 minutes, or until a toothpick stuck into the center comes out clean.
Finish and serve. Take your souffle out of the oven, dust the top with powdered sugar, and serve!
Tips for Success
Follow these handy tips when making this fluffy carrot souffle:
- Use fresh carrots. If you don’t have fresh carrots, feel free to substitute frozen carrots instead. Make sure to thaw and drain them well before pureeing.
- Blend the carrots well. You can do this using a food processor, blender, or even an immersion blender. Unfortunately, it doesn’t work to mash the carrots by hand for this recipe. You’ll end up with a chunky consistency instead of a smooth and silky batter.
- Grease the baking dish. This prevents the souffle from sticking. Don’t skip this step!
Make This Carrot Souffle Recipe Your Own
You’ll be surprised by the number of ways that you can adapt this souffle to suit. Try these ideas:
- Less sweet. If you prefer a more savory side dish, go ahead and reduce the amount of sugar in this recipe to taste.
- Make this carrot souffle with a pecan topping. Top your baked souffle with toasted pecans or spiced pecans for extra crunch. Another option is to crush or chop the pecans and combine them with butter and brown sugar to make a streusel.
- Add a marshmallow topping. Top this souffle with mini marshmallows before baking (like you would sweet potato bread pudding).
- Roast the carrots. For more depth of flavor, make roasted carrots instead of boiling them. Leave off any seasonings, and once the carrots are soft, blend them with the other ingredients as directed. It will likely change the color of the souffle slightly.
- Use another veggie. In place of carrots, make this souffle recipe with chopped butternut squash or sweet potato.
- Make individual servings. Transfer your carrot souffle batter to individual ramekins for a single-serving dessert recipe. Keep an eye on them while they bake, as the cooking time will vary.
- Gluten-free. Swap regular flour for your preferred 1:1 gluten-free flour to make this carrot souffle gluten-free.
Serving Suggestions
This easy carrot souffle is perfect for the holidays. Serve it at Thanksgiving alongside classics like green bean casserole and crock pot stuffing. It’s also delicious next to an Easter ham.
If you’re serving this carrot souffle for dessert, top slices with homemade whipped cream or a scoop of vanilla ice cream. A dollop of whipped cream cheese also gives this souffle some serious carrot cake vibes!
Make Ahead Ideas
To make this recipe ahead, prepare the souffle batter and then cover and refrigerate it up to a day in advance. You may need to add a few extra minutes to the souffle’s baking time if the batter is chilled from the fridge.
Storing and Reheating Leftovers
- Fridge: Store the cooled souffle in an airtight container in the fridge for up to 5 days.
- Reheat: To reheat, warm this carrot souffle in the oven (350ºF for 10 minutes or so should do it), until it’s puffed up and hot throughout. You can also reheat individual portions in the microwave.
- Freeze: Let the baked carrot souffle cool completely, then store it in an airtight, freezer-safe container and freeze for up to 2 months. Defrost the souffle in the fridge before reheating.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Prevent your screen from going dark
If you love sweet potato casserole, you’ll love this sweet and savory carrot souffle! Serve this easy carrot recipe as a holiday side dish or as a dessert.
Instructions
Preheat oven to 350°F. Spray a 8 x 8-inch baking dish with nonstick cooking spray and set aside.
Place the carrots in a medium pot. Cover with water and place over high heat. Bring to a boil, reduce to a simmer, and cook until very tender, about 20 to 25 minutes. Drain well. Set aside to cool slightly.
Combine brown sugar, melted butter, eggs, flour, baking powder, vanilla extract, salt, cinnamon, ginger, and nutmeg in food processor and pulse until well combined. Add cooked carrots and continue to pulse until smooth, scraping down the edges as needed.
Scrape carrot mixture into prepared baking dish, smoothing top, and bake for 50 minutes, or set in the middle. A knife or toothpick inserted in the center should come out clean.
Remove from oven. Sprinkle with powdered sugar, if desired.
Serve warm.
Notes
- Store the cooled souffle in an airtight container in the fridge for up to 5 days.
- To reheat, warm this carrot souffle in the oven (350ºF for 10 minutes or so should do it), until it’s puffed up and hot throughout. You can also reheat individual portions in the microwave.
- To Freeze: Let the baked carrot souffle cool completely, then store it in an airtight, freezer-safe container and freeze for up to 2 months. Defrost the souffle in the fridge before reheating.
Nutrition Information
Calories: 270kcal, Carbohydrates: 37g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 144mg, Sodium: 326mg, Potassium: 565mg, Fiber: 4g, Sugar: 25g, Vitamin A: 25676IU, Vitamin C: 9mg, Calcium: 128mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
If you love sweet potato casserole, you’ll love this sweet and savory carrot souffle! Serve this easy carrot recipe as a holiday side dish or as a dessert.
Recipe Overview
Why you’ll love it: This fun and easy carrot souffle recipe does double duty as a holiday-worthy side dish or a delicious dessert topped with whipped cream!
How long it takes: just 15 minutes of prep, plus a little over an hour of cooking time.
Equipment you’ll need: a pot for boiling, a food processor, and an 8×8-inch baking dish.
Servings: 6 servings.
Easy Carrot Souffle
Carrots? In a souffle? You bet! If the idea sounds a bit odd to you, hear me out. I felt the exact same way when I first discovered this side dish! One bite of this sweet and savory carrot souffle, however, and you won’t be disappointed. Cooked carrots have so much flavor and natural sweetness. Combined with cinnamon, ginger, sugar, and butter and baked to perfection, a soft, fluffy carrot soufflé is an unquestionable winner. Dessert or side dish, you decide, but either way, the carrots shine!
Why You’ll Love This Carrot Souffle Recipe
- Flavorful. This carrot souffle is carrots like you’ve never eaten them before. This recipe is rich, vibrant, flavorful, and fluffy, like a cross between a carrot cake and a sweet potato casserole or pumpkin pie. Every bite melts away, leaving behind subtle spice and earthy carrot sweetness.
- Simple ingredients. There’s a very good chance that you have what you need to make a carrot souffle in your fridge and pantry already.
- Lightened up. I make this carrot souffle with less butter than similar recipes you’ll find out there, but it still has plenty of flavor to make it a delicious treat.
Ingredients You’ll Need
Here’s a short and sweet overview of what you’ll need to make this carrot souffle. Check out the recipe card below the post for a printable ingredients list.
- Carrots – You’ll need about 2 pounds of peeled carrots, chopped into ½ inch chunks.
- Brown Sugar – Light or dark brown sugar, whichever you have on hand. Granulated white sugar also works in a pinch.
- Butter – I recommend unsalted butter, melted in the microwave.
- Dry Ingredients – Flour, baking powder, and salt. Make sure it’s baking powder and not baking soda, they aren’t the same!
- Eggs and Vanilla – Use real vanilla extract and not imitation vanilla.
- Spices – Ground cinnamon, ginger, and nutmeg. You can also replace these individual spices with homemade pumpkin pie spice or apple pie spice, as the ingredients are very similar.
- Powdered Sugar – Optional, for topping.
How to Make Carrot Souffle
Who can say no to an effortless side dish? Below is a quick overview of the steps to make this souffle. Scroll down to the recipe card for printable instructions.
Cook the carrots. First, boil the carrots until they’re tender, then drain and set them aside.
Blend the ingredients. Blend the remaining ingredients in a food processor, then add the cooked carrots, continuing to blend everything into a smooth batter.
Bake. Spread the carrot batter evenly in a greased 8×8-inch casserole dish. Afterward, bake the souffle at 350ºF for 50 minutes, or until a toothpick stuck into the center comes out clean.
Finish and serve. Take your souffle out of the oven, dust the top with powdered sugar, and serve!
Tips for Success
Follow these handy tips when making this fluffy carrot souffle:
- Use fresh carrots. If you don’t have fresh carrots, feel free to substitute frozen carrots instead. Make sure to thaw and drain them well before pureeing.
- Blend the carrots well. You can do this using a food processor, blender, or even an immersion blender. Unfortunately, it doesn’t work to mash the carrots by hand for this recipe. You’ll end up with a chunky consistency instead of a smooth and silky batter.
- Grease the baking dish. This prevents the souffle from sticking. Don’t skip this step!
Make This Carrot Souffle Recipe Your Own
You’ll be surprised by the number of ways that you can adapt this souffle to suit. Try these ideas:
- Less sweet. If you prefer a more savory side dish, go ahead and reduce the amount of sugar in this recipe to taste.
- Make this carrot souffle with a pecan topping. Top your baked souffle with toasted pecans or spiced pecans for extra crunch. Another option is to crush or chop the pecans and combine them with butter and brown sugar to make a streusel.
- Add a marshmallow topping. Top this souffle with mini marshmallows before baking (like you would sweet potato bread pudding).
- Roast the carrots. For more depth of flavor, make roasted carrots instead of boiling them. Leave off any seasonings, and once the carrots are soft, blend them with the other ingredients as directed. It will likely change the color of the souffle slightly.
- Use another veggie. In place of carrots, make this souffle recipe with chopped butternut squash or sweet potato.
- Make individual servings. Transfer your carrot souffle batter to individual ramekins for a single-serving dessert recipe. Keep an eye on them while they bake, as the cooking time will vary.
- Gluten-free. Swap regular flour for your preferred 1:1 gluten-free flour to make this carrot souffle gluten-free.
Serving Suggestions
This easy carrot souffle is perfect for the holidays. Serve it at Thanksgiving alongside classics like green bean casserole and crock pot stuffing. It’s also delicious next to an Easter ham.
If you’re serving this carrot souffle for dessert, top slices with homemade whipped cream or a scoop of vanilla ice cream. A dollop of whipped cream cheese also gives this souffle some serious carrot cake vibes!
Make Ahead Ideas
To make this recipe ahead, prepare the souffle batter and then cover and refrigerate it up to a day in advance. You may need to add a few extra minutes to the souffle’s baking time if the batter is chilled from the fridge.
Storing and Reheating Leftovers
- Fridge: Store the cooled souffle in an airtight container in the fridge for up to 5 days.
- Reheat: To reheat, warm this carrot souffle in the oven (350ºF for 10 minutes or so should do it), until it’s puffed up and hot throughout. You can also reheat individual portions in the microwave.
- Freeze: Let the baked carrot souffle cool completely, then store it in an airtight, freezer-safe container and freeze for up to 2 months. Defrost the souffle in the fridge before reheating.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Prevent your screen from going dark
If you love sweet potato casserole, you’ll love this sweet and savory carrot souffle! Serve this easy carrot recipe as a holiday side dish or as a dessert.
Instructions
Preheat oven to 350°F. Spray a 8 x 8-inch baking dish with nonstick cooking spray and set aside.
Place the carrots in a medium pot. Cover with water and place over high heat. Bring to a boil, reduce to a simmer, and cook until very tender, about 20 to 25 minutes. Drain well. Set aside to cool slightly.
Combine brown sugar, melted butter, eggs, flour, baking powder, vanilla extract, salt, cinnamon, ginger, and nutmeg in food processor and pulse until well combined. Add cooked carrots and continue to pulse until smooth, scraping down the edges as needed.
Scrape carrot mixture into prepared baking dish, smoothing top, and bake for 50 minutes, or set in the middle. A knife or toothpick inserted in the center should come out clean.
Remove from oven. Sprinkle with powdered sugar, if desired.
Serve warm.
Notes
- Store the cooled souffle in an airtight container in the fridge for up to 5 days.
- To reheat, warm this carrot souffle in the oven (350ºF for 10 minutes or so should do it), until it’s puffed up and hot throughout. You can also reheat individual portions in the microwave.
- To Freeze: Let the baked carrot souffle cool completely, then store it in an airtight, freezer-safe container and freeze for up to 2 months. Defrost the souffle in the fridge before reheating.
Nutrition Information
Calories: 270kcal, Carbohydrates: 37g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 144mg, Sodium: 326mg, Potassium: 565mg, Fiber: 4g, Sugar: 25g, Vitamin A: 25676IU, Vitamin C: 9mg, Calcium: 128mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
