Carrot Soufflé

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A sweet and lightly spiced carrot soufflé recipe that your whole family will love! Create this tasty side dish with our simple instructions.

The first time I ever tried carrot soufflé was over a decade ago. It was love at first bite! This simple side dish is rich, creamy, and loaded with carrots. You can decide whether to make it sweet or savory.

For our recipe, we chose a sweet version. However, I left instructions for a savory soufflé in the tips section. Either way, I’m sure you’re going to love this carrot themed side dish. Now, the recipe does have a few time consuming steps. But, the end product is worth the extra effort. Besides, it only takes about an hour and a half to prepare.

The finished souffle with a serving removed.

How to make carrot soufflé?

First, preheat your oven to 350°F and grease a 2.5 quart baking (or casserole) dish with non-stick cooking spray.

Afterward, peel and roughly chop your carrots. Place them in a stock pot with salted water over high heat.

Chopped carrots in a large mixing bowl.

Next, let the carrots boil for about 15-minutes to soften them. I recommend placing them in an ice bath. That way, it will cool them off and stop the cooking process.

Once that’s done, drain the carrots and put them into the food processor.

Carrots, eggs, and other ingredients in a food processor.

Then, add the eggs, butter, and vanilla to the machine. Pulse the ingredients into a smooth carrot puree.

Use our photos as a reference guide as you go along.

The carrots, eggs, and other ingredients blended in the processor.

After you’ve made the puree, add the granulated sugar, baking powder, all-purpose flour, and ground cinnamon.

Again, pulse the ingredients together to finish the soufflé batter.

Sugar and other ingredients blended with the carrot puree.

At this point, you can transfer the batter to your prepared baking dish. Use a rubber spatula to smooth out the top.

Place the dish into the oven to bake for 65-minutes. The top should be golden brown and the center should be firm.

The carrot batter transferred to a casserole dish.

Last, remove the carrot soufflé from the oven and let it cool for about 10-minutes before serving.

That’s it, your recipe is done! Kim and I hope you enjoy it and we wish you all the best 🙂

The dish has baked and is ready to serve.

Recipe Tips and FAQ’s:

  • If you don’t have a food processor, you should be able to blend the ingredients using a counter-top blender.
  • For a savory carrot soufflé, omit (leave out) the sugar and add 1 teaspoon of salt and a 1/4 teaspoon of ground black pepper.
  • Any leftovers can be stored in a sealed container, in your fridge, for up to 3 days.

Can you freeze carrot soufflé?

Yes, after it has been cooked. When properly stored in your freezer, it should hold for up to 2 months. Just be sure to thaw it in your fridge before reheating the dish.

Does carrot soufflé need to be refrigerated?

Because this dish is made with eggs, butter, and other perishable ingredients, it has to be stored in your fridge.

Don’t forget to check out our Carrot Souffle web story!

A scoop of carrot soufflé lifted from a baking dish.

Carrot Soufflé

4.8 from 6 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10 Servings


  • 3 pounds carrots, peeled and cut into 1-inch pieces
  • 6 large eggs
  • ¾ cup unsalted butter, softened (12 tablespoons)
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ cup all-purpose flour
  • ¼ teaspoon ground cinnamon


  • Preheat the oven to 350°F, and grease a 2.5 quart 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. 
    3 pounds carrots
  • Drain, and place them into the food processor. 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 eggs
    ¾ cup unsalted butter
    2 teaspoons pure vanilla extract
    1 cup granulated sugar
    1 teaspoon baking powder
    ¼ cup all-purpose flour
    ¼ 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.

Suggested Equipment


The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-cup of the carrot soufflé. Actual calories will vary.
Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.
For more information and tips, please refer to the post.


Serving: 1cup | Calories: 307kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 242mg | Potassium: 522mg | Fiber: 4g | Sugar: 27g | Vitamin A: 23301IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 1mg
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  1. 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

  2. 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.

    1. 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! 🙂

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