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.
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Holly’s Recipe Highlights: Carrot SoufflĂ©
- 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.
- Total Time:
- 1 hr 40 mins
- Serves:
- 10
Ingredient Notes
- 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.
How to Make Carrot Soufflé
- Boil the carrots until very tender and drain.
- Blend with butter and vanilla.
- Blend in the eggs.
- Add the remaining ingredients and blend (full recipe below).
- Transfer to a greased baking dish.
- Bake until golden, then dust with powdered sugar.
Rest the soufflé for 15 minutes before serving. Some settling is normal, and the resting time makes it easier to scoop.
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.
Carrot Souffle
Ingredients
- 2 pounds carrots peeled and sliced
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 5 large eggs
- â…“ cup all-purpose flour
- 2 teaspoons baking powder
- Âľ cup sugar
- 1 teaspoon cinnamon
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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