Carrot Soufflé Recipe (Easy Side Dish)

Easy Carrot Souffle Recipe that is perfect for Thanksgiving dinner or family dinner. This souffle looks hard to make but is really easy to whip up!

Carrot Soufflé Recipe

I used to think that anything called a Souffle was going to be crazy hard to make and I would talk myself out of making them.

I was going through an old church cookbook and saw a recipe for Carrot Souffle that looks not only manageable but pretty darn easy. I figure it was time to get past my fear of the word Souffle and see what happened.

This carrot souffle has become a favorite side dish. It tastes more like dessert than a vegetable side dish and I am here for it!

Even my husband who is pretty anti-carrot enjoyed this dish. He is the guy who picks them out of soup and casseroles and wrinkles his nose but he liked this souffle.

We have been told this is similar to Piccadilly Cafeterias Carrot Souffle. We haven't been to the restaurant yet but can't wait to try theirs the next time we are in the south.

Scroll down for the full recipe and instructions.

Ingredients

• Carrots
• Unsalted Butter
• Sugar
• All Purpose Flour
• Baking Powder
• Vanilla Extract
• Eggs

Garnish - sprinkle with Powdered Sugar

Optional topping ideas - Pumpkin Pie Spice, chopped pecans, mini marshmallows, brown sugar, crystalized ginger, brown sugar streusel, ground cinnamon

Carrots - baby carrots or regular carrots work great. If you don't have fresh carrots you can use frozen or canned carrots. Make sure to drain any excess moisture from them before you puree them.

Equipment Needed

Blender - We are big fans of the Ninja Blender

Baking Dish/Casserole Dish

Large Pot

Non stick cooking spray

How to Make a Carrot Souffle

Step 1 - Clean and peel carrots, cut into chunks

Step 2 - Boil carrots in salted water until tender and cooked through.

Step 3 - Add carrots to a blender/ food processor and blend until pureed.  Blend until there are no carrot chunks. This is the key to a smooth souffle!

Add in butter and mash together.

Add in sugar, flour, baking powder, vanilla, and eggs until well combined.

Step 4 - Pour into a greased casserole dish.

Bake

Step 5 - This carrot souffle can be served with or without powdered sugar sprinkled over the top.

Recipe Tips

Set butter out so it reaches room temperature before mixing it into the carrots. This will help get the ingredients smooth.

Leftovers should be stored in an airtight container in the fridge. This recipe does not freeze well.

This recipe is not vegan due to the eggs needed to make the souffle work.

Printable recipe card instructions are below.

Nutrition information, including calories, protein, calcium, carbohydrates, fiber, vitamin c, potassium, cholesterol, sodium, trans fat, monounsaturated fat, polyunsaturated fat, and more, will vary depending on the products used.

Can you make a carrot souffle ahead of time?

Yes!!! Follow the instructions up to the point where the carrot "batter" is in the baking dish. Cover the dish and refrigerate it until you are ready to bake it.

It may take a few more minutes to bake since you are starting with cold ingredients.

When to serve Carrot Souffle

This sweet and savory dish can be served as a dessert or side dish.

Perfect for Christmas or Thanksgiving dinner, also great for Mothers Day or Easter brunch/dinner.

Top with homemade whipped cream to make it a dessert.

What to serve with Carrot Souffle

• Crockpot Turkey
• Orange glazed Ham
• Dinner rolls
• Roast pork
• Roast beef
• Air Fryer Brussel Sprouts
• Air Fryer Spaghetti Squash

 

Great Side Dishes

Broccoli Casserole

Southern Pear Salad

Sour Cream Cornbread

Pumpkin Cream Cheese Dip

Sweet Potato Casserole w. Canned Yams

Sauerkraut Salad

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

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