Carrot Souffle

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Fluffy carrot cake meets creamy sweet potato casserole in this unforgettable Carrot Souffle. It’s a holiday-worthy side dish that’ll have everybody begging for the recipe!

Sweet and Savory Carrot Souffle Recipe

Hear me out, because I know what you’re likely thinking. “Carrots? Souffle? This girl has lost her mind.” I hear you! I felt the same way when I first learned of this side dish. But as soon as I got over my skepticism and took my first bite, I fell head over heels in love.

This dish is pure awesomeness. It’s wonderfully light and fresh, and it’s super easy to throw together. Made with pureed carrots, butter, sugar and eggs, its texture resembles a sweet potato casserole while its flavor is reminiscent of carrot cake. It’s just so surprisingly tasty – my husband and I are downright obsessed.

Some people like to put brown sugar and cinnamon in carrot souffle, but in my opinion, it’s better off without those bells and whistles. If you incorporate too many extra flavors, you’ll start to lose the fresh carrot goodness that makes this souffle really shine. Even though it might seem a bit odd, this dish works on so many levels. You definitely shouldn’t knock it till you try it!

What You’ll Need

You don’t need many ingredients to make this vibrant side dish happen. The associated quantities are included in the recipe card below this post.

• Carrots: Peeled and coarsely chopped.
• Unsalted Butter: Melted.
• Vanilla Extract
• Large Eggs
• All-Purpose Flour: Spoon the flour into your measuring cup and level it off at the top to avoid overpacking it.
• Baking Powder
• Salt: To enhance flavor and lock in moisture.
• Sugar
• Powdered Sugar: Optional, to garnish the dish.

How to Make Carrot Souffle

I always appreciate an effortless recipe like this one. Especially when the outcome is so divine!

Heat Oven & Grease Baking Dish: Preheat the oven to 350°F. Lightly grease a 2-quart (9×9-inch) casserole dish.

Submerge Carrots in Water & Boil: Add the carrots to a large pot or pan and pour in enough water to fully cover them. Cook them until they’re tender, about 15-20 minutes, then drain out the water.

Puree: Add the cooked carrots to a food processor or a blender and puree them until they’re smooth, then transfer the pureed carrots to a bowl.

Add Butter, Vanilla & Eggs: Add the melted butter, vanilla extract and eggs, whisking together until well combined.

Add Dry Ingredients: Add the flour, baking powder, salt and sugar. Gently stir everything together until the mixture is well combined.

Bake: Pour the batter into the prepared casserole dish and bake the souffle for 40-45 minutes, or until it’s set and lightly golden.

Let Cool: Remove your souffle from the oven and let it cool for 5-10 minutes.

Garnish & Serve: Sprinkle powdered sugar over the souffle if desired and enjoy!

Can I Make It in Advance?

Sure! If you’d like to prepare the batter a day before you bake your souffle, cover it tightly and keep it in the fridge. Make it no more than 24 hours ahead of time. You might have to bake it a tad longer since it will be chilled.

Tips for Success

Make this dish even easier by checking out these handy tips. A top-notch souffle is coming your way!

• Don’t Have Fresh Carrots? Frozen or canned carrots should work fine. Just be sure to drain out any excess moisture before you puree them – no one wants a soggy souffle.
• Grease the Casserole Dish: If you forget to grease the casserole dish with a light layer of baking spray or oil, your souffle will stick to the sides and bottom.
• Smoothly Blended Carrots Are Key: Don’t just go at your carrots with a potato masher – you’ll end up with chunks, which mess with the smooth, creamy texture of this dish. Stick with a blender, food processor or immersion blender.
• Sweeten Your Souffle to Taste: If you’d like your souffle to be more savory than sweet, reduce the amount of sugar as desired.

Variation Ideas

There are a lot of different things you can do to switch up this simple carrot souffle. Try one of these fun twists:

• Add 1/4 tsp Ground Cinnamon or Pumpkin Pie Spice
• Top the Souffle With Mini Marshmallows Before You Bake It
• Swap Out the Sugar for Brown Sugar
• Add a Pecan Streusel Topping
• Use Sweet Potato or Butternut Squash Instead of Carrots
• Mix Some Shredded Coconut Into the Batter

Serving Suggestions

If you’re serving your carrot souffle as a dessert, you might want to top it with this fluffy Homemade Whipped Cream instead of the powdered sugar. Planning to debut it at Thanksgiving dinner? Throw together a Green Bean Casserole or Homemade Stuffing to round out your holiday sides. Honestly, this souffle will be getting all of the attention no matter what.

Storage and Reheating

Once your souffle has cooled to room temperature, cover it tightly or transfer it to an airtight container and refrigerate it. Enjoy your leftovers within 4-5 days.

Reheat the souffle in a 350°F oven for 10-15 minutes, or until it heats all the way through and puffs back up. Serve it immediately. Small portions of souffle should be warmed up in the microwave instead.

Does Carrot Souffle Freeze Well?

Nothing compares to a freshly baked carrot souffle – but a frozen, thawed and reheated one is pretty tasty too. Place the cooled souffle into a freezer-safe container and freeze it for up to 1 month. Thaw it out in the fridge before you reheat it.

See How It’s Made

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More Holiday-Worthy Side Dishes

• Creamy Cornbread Casserole
• Honey Roasted Brussels Sprouts With Butternut Squash & Cranberries
• Chunky Garlic Mashed Potatoes