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spoon of Carrot Souffle
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Carrot Soufflé

This sweet carrot soufflé has a soft, almost cake-like texture with lightly golden edges. Made with carrots, butter, sugar, and vanilla, it's a baked side dish for Thanksgiving, Christmas, and other holiday meals.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: side dish
Cuisine: American
Keyword: carrots
Servings: 5 cups
Author: Trisha Haas - Salty Side Dish

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.
    Chopped cooked carrots in a food processor ready to be blended for carrot soufflé.
  • 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.
    Eggs and granulated sugar added to chopped carrots in a food processor to make carrot soufflé batter.
  • Fill the dish.
    Pour the carrot mixture into the prepared casserole dish and spread evenly.
    Orange carrot soufflé batter being poured from a food processor into a greased white baking dish.
  • 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.
    Homemade carrot soufflé baked until golden orange and topped with powdered sugar in a white casserole dish.

Nutrition

Serving: 0.5cup