Rich and creamy Carrot Souffle is full of warm spices, stunning color and is the perfect side dish for Easter, Thanksgiving and Sunday dinners instead of traditional sweet potato casserole. You won’t believe how easy it is to make this simple recipe, and everyone is guaranteed to love it’s light, melt-in-your mouth texture. Are these really carrots? Yes, they are!
We all know that carrots can deliver lightly sweetened, to-die-for, earthy baked goods, full of warm, cinnamon-y spices, like decadent moist carrot cake or these simple, hearty carrot zucchini muffins with walnuts.
But those favorites are only small glimpses into the magic of what carrots can do when compared to the melt-in-your-mouth indulgence of a velvety Carrot Souffle. With the same warm vanilla and spices, a Carrot Souffle is beautifully elegant, with a creamy custard like texture. And if you can believe it, it’s actually one of the easiest recipes around.
Seriously, all you have to do is peel, slice and boil the carrots, blend all of the ingredients together using a food processor or blender and bake it. That’s it!
RELATED RECIPES: Garlic Honey Glazed Carrots
What Is A Souffle
Originating in France in the 18th century, a souffle is an egg white-based dish that, when baked, can double in size. The word itself comes from souffler, meaning to breathe or to puff. A real souffle with a tall rise can be somewhat of a trick to pull off.
But this carrot souffle recipe is nothing like that. A souffle more in texture than in delicate, finicky rise, this recipe is quick, simple and virtually foolproof!
Carrot Souffle Recipe Ingredients
I’ll walk through an overview of ingredients & steps in this section along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- 2 pounds whole carrots
- real butter
- large eggs
- white granulated sugar
- light brown sugar
- vanilla extract
- ground cinnamon
- all purpose flour
- baking powder
- evaporated milk
How To Make An Easy Carrot Souffle
Prep the Carrots. Using a vegetable peeler, peel the carrots, then slice into ½ inch slices. Boil in lightly salted water for about 20 minute or until soft. Drain well.
Blend the Ingredients. Place warm, drained carrots and the rest of ingredients into a food processor or blender. Blend until smooth and creamy.
Bake. Pour into prepared casserole dish. Bake in preheated oven for 40-45 min. Your souffle is done when it is golden brown and has only a very slight jiggle in the center.
Serve! Top with powdered sugar and orange zest for a nice flavor pop and enjoy!
Tips For Making The Best Carrot Souffle
- Make sure you oven is fully preheated before baking this dish. The recipe relies on that instant to heat to fluff and rise properly. (This is why this is not a good recipe for the slow cooker.)
- Your Carrot Souffle won’t have a huge dome, but it will rise some. Make sure you casserole dish is fully greased and only filled ¾ of the way full to accommodate the rise.
- The idea that your souffle will fall if there is a loud noise or a bump is a myth. However, keep the oven closed until you are ready to check for doneness. Some falling is to be expected as the souffle cools, so serve it as soon as you can!
What To Serve with Your Carrot Souffle
- Creole Roasted Turkey Breast
- Pineapple Mustard Glazed Ham
- Southern Pecan Crusted Ham
- Cranberry Bacon Walnut Stuffed Pork Tenderloin with Collard Greens
- Holiday Prime Rib
- Crispy Southern Fried Chicken
- Southern Pecan Chicken
If you want to serve your Carrot Souffle as a lightly sweet, creamy dessert, top it with a dollop of whipped cream. Your guests will love it and be so surprised!
Making Ahead of Time Or Freezing
To prepare your carrot souffle ahead of time or to freeze it, simply put the recipe together but hold off baking it! Cover tightly and refrigerate for a day or freeze it up to two months. To bake, bring dish to room temperature and bake according to the recipe.
Other Side Dish Recipes You’ll Love
- Sweet Potato Casserole with Pecan Topping
- Sweet Potato Casserole with Marshmallows
- Fluffy Mashed Sweet Potatoes
- Southern Cornbread Pudding
- Sweet Potato Gratin with Rosemary Crust
- Green Bean Casserole with No Canned Soup
Easy Carrot Souffle
- food processor or blender
- 2 lbs whole carrots
- 1 cup evaporated milk
- ¾ cup white granulated sugar
- ¼ cup packed light brown sugar
- 4 large eggs
- 1 stick butter, melted
- ¼ cup all purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- powdered sugar
- orange zest
- Preheat oven to 350° Fahrenheit. Grease an 8×8 or 2 quart casserole dish.
- Peel carrots and slice into ½ inch slices. Boil in lightly salted water until soft (about 20 minutes). Drain well.
- Place warm carrots and rest of ingredients into a food processor or blender. Blend until smooth and creamy.
- Pour into prepared casserole dish. Bake in preheated oven for 40-45 min. Souffle is done when it is golden brown and has only a very slight jiggle in the center.
- Top with powdered sugar and orange zest and serve immediately.