Carrot Soufflé
The Best Carrot Souffle Recipe – Lightly sweet and fluffy souffle casserole is made with mashed carrots and your favorite seasonal spices. It’s a decadent side dish that’s perfect for dinner parties and holiday celebrations!
Carrot Souffle Casserole
A light, decadent, melt-in-your-mouth souffle is a classic side dish that impresses guests every time.
Traditional sweet potato souffles are deliciously earthy and sweet. However, not everyone loves sweet potatoes… But almost everyone loves carrots!
This mashed carrot souffle recipe is a spin on classic sweet potato souffle casserole. It is sweet, soft, and packed with flavor. My family personally likes the taste of this version better than the original!
Also, it’s easier and nearly foolproof to make. Instead of being prepared in individual ramekins, we blend the ingredients and bake the souffle in one pan for a shareable casserole. So it is a great dish to pass around the table for the holidays!
Ingredients You Need
- Carrots – peeled and cut into chunks
- Butter – unsalted
- Granulated sugar – brightens the fresh carrot flavor
- Eggs – to get just the right fluffy texture
- Baking staples – all-purpose flour, baking powder, salt
- Vanilla extract – balances the sweet and savory flavors
- Spices – cinnamon, nutmeg, cayenne pepper
We also love to dust the top of the casserole with powdered sugar, but this is optional.
How to Make a Souffle Casserole with Carrots
Preheat the oven to 350 degrees F and grease a 9-inch square baking dish, or a 9-10 inch tart dish.
Place the chopped carrots in a pan and cover them with water. Then cover the pan with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar, then cover and puree.
Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
Scoop the carrot puree into the prepared pan.
Get the Complete (Printable) Carrot Souffle Recipe + VIDEO Below. Enjoy!
Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
Serve warm, sprinkled with powder sugar if desired.
Recipe Variations
- Mix things up and really add an umph of holiday flavor by adding a little ground ginger and/or maple syrup.
- Make these as individual carrot souffles. Grease 8 ramekins with butter, and place them on a cookie sheet. Pour the pureed mixture evenly into the dishes. Bake for approximately 25-30 minutes, until the tops are fluffy and golden.
- Prepare the carrots in advance! This can become a kinda make ahead recipe if you boil the carrots a day or so beforehand. Once cooled store them in a container in the fridge until ready to puree and bake.
Serving and Storage Suggestions
Serve a beautiful souffle casserole for Thanksgiving or Christmas dinner, or on any special occasion. It’s a terrific side dish to enjoy with a stunning roasted turkey or baked ham!
Cover and refrigerate leftovers for 2-3 days. To reheat, bake in a 350 degree preheated oven for 15 minutes.
Looking for More Holiday Dinner Side Dishes?
- Oven Roasted Potatoes and Carrots with Herbs
- The Best Duchess Potatoes
- Cheesy Southern Squash Casserole
- Roasted Vegetable Medley
- Garlic Butter Scalloped Sweet Potatoes
Carrot Souffle
Ingredients
- 2 pounds carrots peeled and cut into chunks
- ½ cup butter
- ½ cup granulated sugar
- 4 large eggs
- 5 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoon salt
- 1 ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- Optional Garnish: powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish, or a 9-10 inch tart dish.
- Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
- Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
- Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
- With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
- Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
- Serve warm, sprinkled with powder sugar if desired.
Video
Notes
Nutrition
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Hi – Would I be able to make this in advance, freeze, and thaw before baking? Thanks!
Hi Monica!
Yes, that should be fine. Make sure it is fully thawed before baking in the oven. :)
Could I make this and refrigerate overnight before reheating it to serve? I see the footnote that says you can do it with leftovers, but I wonder if they texture will change or if I can bake ahead for thanksgiving?
Hi Nancy,
This is a great dish to make ahead! Reheat at 350 degrees F for 15+ minutes. :)
OMG this was so airy and cloud-like and yet super rich, I will be making this again for Thanksgiving, an amazing recipe!
I may or may not have almost eaten this all by myself! SO GOOD. & is definitely going to be on our Thanksgiving table this year!
This is such an amazing side dish! Really perfect for the holidays!