Carrot Soufflé
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Carrot soufflé is a sweet, fluffy baked side dish with a soft, almost cake-like texture and lightly golden edges. Made with carrots, butter, sugar, and vanilla, this easy carrot soufflé recipe tastes more like a dessert than a traditional vegetable casserole.
A favorite for Thanksgiving, Christmas, or basically any holiday dinners, this sweet carrot casserole is finished with a light dusting of powdered sugar and served warm.
>>>> I also want to note that I am testing out a new way to write articles that allow you to get to the recipe card sooner in the article. This is simply a test versus our old version where we write out the article and all images step by step. This article is deliberately shorter as a result.
Carrot Soufflé
Ingredients
- 1 lb carrots peeled and cut into 2-inch chunks
- ½ cup butter melted
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- powdered sugar optional, for serving
Instructions
- Prepare the baking dish.Preheat the oven to 350°F. Grease a 1½-quart casserole dish with nonstick cooking spray and set aside.
- Boil the carrots.Place peeled, cut carrots in a large saucepan and cover with water. Bring to a boil over medium-high heat and cook until fork-tender, about 15 minutes. Drain well.
- Puree and combine.Process the carrots in a food processor for 10 seconds. Scrape down the sides. Add melted butter, vanilla, eggs, sugar, flour, baking powder, and salt. Process for another 10 seconds or until smooth and well combined.
- Fill the dish.Pour the carrot mixture into the prepared casserole dish and spread evenly.
- Bake and serve.Bake for 40–45 minutes, until the edges begin to brown and the center is set. Let stand for 5 minutes. Dust with powdered sugar, if desired, and serve.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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Tips for Making Carrot Soufflé
Use whichever carrots you have. I used a mix of baby carrots and regular carrots, weighing one pound total. Peel and cut the larger carrots into chunks so they cook evenly.
Boil until fork-tender. The carrots should be soft enough to puree smoothly in the food processor. Mine took about 15 minutes.
Check the center before removing from the oven. The edges should be lightly browned and the center set. Let the soufflé rest for five minutes before serving.
Finish with powdered sugar if you like. It’s optional, but adds a little extra sweetness to the top.
More Carrot Side Dishes
For something savory, try Parmesan Crusted Rainbow Carrots or Parmesan Roasted Baby Carrots.
Prefer sweeter carrots? Try Honey Glazed Rainbow Carrots.
