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!
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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
- Butter
- Sugar
- Flour
- Baking Powder
- Vanilla Extract
- Eggs
Topping - Powdered Sugar
Optional topping ideas - Pumpkin Pie Spice, chopped pecans, mini marshmallows, brown sugar,
Equipment Needed
Blender - We are big fans of the Ninja Blender
Baking Dish/Casserole Dish
Large Pot
How to Make a Carrot Souffle
Step 1 - Clean and peel carrots, cut into chunks
Step 2 - Boil carrots in salted water until cooked through.
Step 3 - Add carrots to a blender/food processer and blend until pureed. Blend until there are no carrot chunks.
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.
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.
Great Side Dishes
Sweet Potato Casserole w. Canned Yams
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Carrot Soufflé Recipe
Ingredients
- 2 pounds Carrots cleaned and peeled
- 1 cup butter
- 2 cups sugar
- 6 tablespoons flour 1
- 1 teaspoon baking powder
- 2 teaspoon vanilla
- 6 eggs
Instructions
- 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.
Nutrition
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