Carrot soufflé is my favorite delightful dish. It’s sweet, fluffy, and packed with the natural goodness of carrots. Perfect for holidays or any cozy meal, it always impresses with its light texture and warm flavors.
Contents
Carrot Soufflé Recipe
Carrot soufflé is a baked dish made primarily from pureed cooked carrots mixed with eggs, sugar, butter, flour, and aromatic spices. Despite its name, it is not a traditional soufflé in the culinary sense. It’s a side dish with a texture that falls somewhere between a soufflé and a casserole.
This carrot recipe is fluffy, light, with a delicate texture that almost melts in the mouth. Its sweet, savory, and spiced flavors make it a popular side during holidays and family gatherings.
You can enjoy carrot soufflé alongside roasted meats like turkey, chicken, or pork. It also complements pork tenderloin and enhances prime rib or beef roast with its creamy sweetness. For Southern-style meals, try it with fried or pecan-crusted chicken, holiday hams, or roasted fish.
It also works well with grilled or roasted vegetables, mashed potatoes, or spaghetti squash. It also pairs well with collard greens, fall harvest salads, and sweet potato biscuits or casseroles. You can even top it with powdered sugar or whipped cream and enjoy it as a unique dessert.
Here’s how to make the carrot soufflé:
Carrot Soufflé
Nutrition
Ingredients
- 2 lbs carrots peeled and chopped
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup unsalted butter melted
- 3 tbsp all-purpose flour
- ¼ tsp salt
- Powdered sugar for dusting optional
Instructions
- Bring a large pot of salted water to a boil. Add carrots and cook until very tender, about 15–20 minutes. Drain well.
- Place cooked carrots in a large mixing bowl. Using a hand mixer or blender, puree until smooth.
- Add sugar, baking powder, vanilla, eggs, melted butter, flour, and salt. Blend until well combined and creamy.
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish. Pour in the carrot mixture and spread evenly.
- Bake for 40–45 minutes until puffed and lightly golden.
- Cool slightly before dusting with powdered sugar.
Notes
- This soufflé is naturally sweet from carrots but enhanced with a touch of sugar for a dessert-like flavor.
- For a lighter version, replace half the butter with applesauce and reduce sugar to ¾ cup.
- Works well for holiday dinners like Thanksgiving or Easter.
SIMILAR RECIPES:
Variations
Here are some noticeable variations of the carrot souffle:
- Nut-Topped Carrot Soufflé adds a crunchy topping made from chopped walnuts or pecans mixed with brown sugar and butter. This gives the soufflé a delightful nutty crunch.
- Honey-Sweetened Soufflé replaces refined sugar with honey for a more natural sweetness and a subtle floral note that enhances the carrot flavor.
- Spiced Carrot Soufflé includes extra spices such as ground ginger, cloves, or pumpkin pie spice to introduce a deeper, more complex warmth to the dish.
- Gluten-Free Version swaps the all-purpose flour for almond flour or a gluten-free baking mix.
- Creamy Version uses a food processor to blend the carrots smoothly before baking. This creates a silkier, creamier texture compared to the traditional version with some texture retained.
- Savory Carrot Soufflé reduces the sugar and adds herbs like thyme or rosemary. This turns the soufflé into a less sweet, more savory side dish suitable for dinners without any sweet element.
- Vegan Version uses flaxseed meal or a commercial egg replacer instead of eggs and replaces butter with plant-based alternatives for a cruelty-free, plant-based twist on this classic dish.