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.
- Unsalted Butter
- All Purpose Flour
- Baking Powder
- Vanilla Extract
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. Check out all of our favorite carrot recipes.
Blender - We are big fans of the Ninja Blender
Baking Dish/Casserole Dish
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.
Step 5 - This carrot souffle can be served with or without powdered sugar sprinkled over the top.
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.
Perfect to serve with ham as a side dish.
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
Carrot Soufflé Recipe
- Preheat oven to 350 degrees.
- Clean and peel carrots, cut into pieces. Cook carrots in salted water until soft.
- Drain carrots and add them to a blender. Add in butter and mash together.
- Add in sugar, flour, baking powder, vanilla, and eggs until combined but not overmixed.
- Pour into a greased casserole dish.
- Bake for 45 minutes. Top with powdered sugar.