Carrot Soufflé
This carrot soufflé is a simple recipe that often gets overlooked during holiday menu prep. This dish is soft, lightly sweet, smooth from the pureed carrots, and baked until set. I usually think of it as a Thanksgiving side, but it’s fits in perfectly on an Easter table.
My carrot soufflé recipe is super simple with fresh carrots, eggs, butter, sugar, and a few pantry staples.
The texture is light, smooth, easy to scoop, and resembles the texture of a custard.
If you’re planning a holiday meal, it pairs well with my roasted brussels sprouts and slice of roast turkey.
It also works great with garlic mashed potatoes for a savory side that balances the soufflé’s sweeter flavor.
What you’ll need
Here’s of a quick overview of what I use in this dish. The full recipe with ingredient amounts is further down the page.
Carrots: I prefer fresh carrots because they give the best flavor and help create a smooth carrot mixture.
Room temperature eggs: These mix more evenly, so I always use room temp. Hot carrots and cold eggs aren’t a great combination.
Unsalted butter: Softened butter adds richness and helps create that soft, spoonable texture.
Vanilla extract: A little vanilla rounds out the flavor and gives the soufflé a warmer, sweeter finish.
Granulated sugar: This adds the perfect amount of sweetness without making it too sweet.
Baking powder and all-purpose flour: These help give the batter a little structure and lift as it bakes.
Cinnamon: A small amount adds warmth and works well with the carrots’ natural sweetness.
How to make carrot soufflé
I think the key to a good carrot soufflé is making sure the carrots are really tender before blending. That’s what gives the finished dish its smooth texture.
Things to know before you begin
The carrots should be very soft, not just fork tender. That extra softness makes them easier to blend and gives the dish a smoother texture.
Rinse the carrots with cold water after boiling to cool them quickly and prevent the eggs from curdling when you blend everything together.
Once the center has a slight jiggle and the top turns lightly golden, you can take it out of the oven. If it goes too long, the flavor can take on that burnt egg taste.
Is carrot soufflé a dessert or a side dish?
I think of this soufflé as a side, even though it’s definitely on the sweeter side. It has sugar, vanilla, and sometimes a dusting of powdered sugar, but it’s usually served alongside dinner, not after it.
To me, it fits in the same general space as sweet potato casserole. It’s a sweet holiday side dish, not a dessert. That’s part of what makes it work so well for Thanksgiving and Easter.
It brings a little sweetness to the plate without feeling out of place next to ham, turkey, or other savory mains.
Easy to fit into a holiday meal
I like this easy carrot soufflé because it adds something a little different to the meal. It’s softer and sweeter than roasted carrots, but it still feels like a proper vegetable side.
For Thanksgiving, I’d serve this with my roast turkey recipe . If your family already loves sweet potato casserole for Thanksgiving, this is another holiday side worth adding to the table.
For Easter, I think it pairs really well with oven roasted asparagus and Brussels sprouts when you want another vegetable side with a more savory flavor.
Make-ahead, storing, and reheating
This soufflé is a great make-ahead side dish. You can bake it earlier in the day, then warm it a little before serving. It also reheats well the next day.
Once it cools, cover the baking dish tightly or transfer leftovers to an airtight container and refrigerate for up to 3 days.
For reheating, I prefer the oven for a larger portion and the microwave for individual servings. If you dust it with powdered sugar before storing, you may need to add a little more before serving since some of it will absorb into the soufflé as it sits.
About canned carrots
Fresh carrots are my first pick for the best soufflé. I think they give better flavor, better control over the texture, and a less watery mixture overall.
But yes, you can make carrot soufflé with canned carrots if that’s what you have. Just drain them well and blend until smooth. Since they’re already soft, you can skip the boiling step. The finished texture may be a little softer, but it should still work.
Can carrot soufflé be frozen?
It can, but I think the texture is best fresh or refrigerated. Freezing may soften it a bit after thawing, and the texture is less than stellar.
Ingredients
- 3 pounds carrots, peeled and cut into 1-inch pieces
- 6 large eggs, room temperature
- ¾ cup unsalted butter, softened (12 tablespoons)
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
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Instructions
- Preheat the oven to 350°F, and grease a baking dish. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook the carrots for 15 to 18 minutes or until they’re very soft. Drain, and place them into the food processor.3 pounds carrots
- Add the eggs, butter, and vanilla. Pulse until completely smooth. Pour in the sugar, baking powder, flour, and cinnamon. Continue to pulse just until mixed.6 large eggs¾ cup unsalted butter2 teaspoons vanilla extract1 cup granulated sugar1 teaspoon baking powder¼ cup all-purpose flour¼ teaspoon ground cinnamon
- Transfer the mixture to the prepared baking dish, and bake for 60 to 70 minutes until the top is set and golden brown. Allow to cool for 5 to 10 minutes before serving.
- Dust with powdered sugar prior to serving if desired.
I commented a while ago on this recipe but never left a review. This dish is amazing. I’ve halved the recipe, doubled it, made it sweet, made it savory, you name it. My husband asks for it weekly. It works even with carrots you forgot were in the fridge. Try it, trust me, you’ll love it
This was delicious. I made it savory and omitted the sugar and added some thyme. It was a really nice side dish and a great way to serve carrots.
Thanks so much, Kathleen! Savory carrot souffle sounds wonderful, and thyme was a great idea. We’re glad you enjoyed it! Have a wonderful week! 🙂