Carrot souffle is supremely soft with a light and airy custard-like base that’s subtly sweetened and dusted with powdered sugar. It makes a crowd-pleasing side for holidays or dinner parties!
Why this recipe works
This perfectly supple carrot souffle is savory enough to serve alongside main courses yet sweet enough to enjoy as a light dessert. I suppose you can call this souffle an elegant take on carrots. The texture is similar to a pudding or custard, meaning it’s creamy but still fluffy. All-in-all it’s delicate, airy, and a delight to sink your teeth into.
We will walk you through the process of making a souffle, they definitely don’t have to be difficult to master and can come together easily with a few tips.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CARROTS – You can substitute with baby carrots if desired, but they tend to be sweeter than regular carrots.
EGGS – Room temperature eggs will incorporate more air during blending and provide more lift to the cooked souffle.
SUGAR – Some people like to reduce the amount of sugar, especially if using sweet carrots. We found that 1/2 cup of sugar was perfectly sweet when using typical grocery store carrots.
How to Make Carrot Souffle
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350°F.
- Peel and chop carrots into evenly sized pieces.
- Place carrots in a saucepan and fill with water to about 2” above the carrots. Bring water to a boil. Reduce to a low boil and cook until carrots are very soft (pierce easily with a fork, about 15 minutes.) Drain water and allow carrots to cool slightly.
TIP – We like to cool down the cooked carrots before adding with the eggs to ensure that the hot carrots don’t start cooking them into scrambled eggs before baking the souffle.
- In a blender carafe, add the cooked carrots and all remaining ingredients. Blend on high speed for 1 minute.
- Transfer carrot mixture to a greased 1.5-2 quart baking dish. Bake for 40-45 minutes, until carrot souffle is puffed evenly across the top and begins to turn golden brown (or looks matte across the entire surface.)
TIP – Be gentle handling the souffle so it does not fall. Do not open and shut the oven door during baking. Close the oven door gently when checking on the souffle at the end.
- Allow souffle to set for 5-10 minutes before scooping into it.
- Dust with powdered sugar for serving, if desired.
Frequently Asked Questions & Expert Tips
As with most souffles, this dish is best served right away. However, you can store leftovers in an air-tight container or tightly wrapped with plastic wrap in the refrigerator for 2-3 days.
We wouldn’t recommend freezing this carrot souffle as the texture just doesn’t hold up very well when frozen and thawed.
Yes, you can prepare the carrot souffle a day in advance and store it, covered, in the refrigerator until you are ready to serve. When ready to bake, allow the dish to sit at room temperature until the chill is taken off (especially if using a glass dish) then bake according to recipe instructions.
Serving Suggestions
Serve carrot souffle with spatchcock chicken, bacon wrapped filet mignon, veal chops, or classic holiday mains such as turkey or baked ham. Garnish with a light dusting of powdered sugar and enjoy warm!
More Side Dish Recipes
- Melting Potatoes
- Twice Baked Potatoes
- Bacon Wrapped Green Beans
- Brussels Sprouts with Bacon, Shallots, and Candied Pecans
- Sweet Potato Souffle
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Carrot Souffle
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound chopped carrots peeled
- ½ teaspoon salt
- ½ cup granulated sugar
- 6 Tablespoons unsalted butter
- 3 eggs at room temperature
- 3 Tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Things You’ll Need
- Blender or food processor
Before You Begin
- Room temperature eggs will incorporate more air during blending and provide more lift to the cooked souffle.
- Some people like to reduce the amount of sugar, especially if using sweet carrots. We found that 1/2 cup of sugar was perfectly sweet when using typical grocery store carrots.
- You can substitute with baby carrots if desired, but they tend to be sweeter than regular carrots.
- You CAN mash the carrots by hand using a potato masher and whisk the ingredients together without a blender. I found that I did not get quite as much of a lift in the souffle, but the texture and flavor was still great. The carrot was not as smooth, though it was soft enough that there was not a huge texture difference. If mixing by hand, beat the eggs well before adding to the remaining ingredients.
- Storage – As with most souffles, this dish is best served right away. However, you can store leftovers in an air-tight container or tightly wrapped with plastic wrap in the refrigerator for 2-3 days.
- Make Ahead – You can prepare the carrot souffle a day in advance and store it, covered, in the refrigerator until you are ready to serve. When ready to bake, allow the dish to sit at room temperature until the chill is taken off (especially if using a glass dish) then bake according to recipe instructions.
- We wouldn’t recommend freezing this carrot souffle as the texture just doesn’t hold up very well when frozen and thawed.
Instructions
- Preheat oven to 350°F.
- Peel and chop carrots into evenly sized pieces.
- Place carrots in a saucepan and fill with water to about 2” above the carrots. Bring water to a boil. Reduce to a low boil and cook until carrots are very soft (pierce easily with a fork, about 15 minutes.) Drain water and allow carrots to cool slightly.
- In a blender carafe, add the cooked carrots and all remaining ingredients. Blend on high speed for 1 minute.TIP – We like to cool down the cooked carrots before adding with the eggs to ensure that the hot carrots don’t start cooking them into scrambled eggs.
- Transfer carrot mixture to a greased 1.5-2 quart baking dish. Bake for 40-45 minutes, until carrot souffle is puffed evenly across the top and begins to turn golden brown (or looks matte across the entire surface.)TIP – Be gentle handling the souffle so it does not fall. Do not open and shut the oven door during baking. Close the oven door gently when checking on the souffle at the end.
- Allow souffle to set for 5-10 minutes before scooping into it.
- Dust with powdered sugar for serving, if desired.
Nutrition
Kristen Rittmer
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