Name: Easy Southern Carrot Soufflé
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 pounds whole carrots; 1 cup evaporated milk ((substitution with other milk products not recommended)); 3/4 cup white granulated sugar; 1/4 cup packed light brown sugar; 4 large eggs; 1 stick butter (melted); 1/4 cup all purpose flour (spooned and leveled); 2 teaspoons baking powder; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; powdered sugar; orange zest

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Good-ness! You’ve never had carrots like this before! Full of warm spices and stunning color, a Carrot Soufflé is both rich and velvety and light and fluffy. It’s makes the perfect side dish or semi-sweet dessert. Move over sweet potato casserole, you’ll be serving this every Easter, Thanksgiving, even Sunday dinners. It’s so easy to make, but shhhh! No one will ever believe it’s carrots!

With the same great taste as the Picadilly recipe, a carrot souffle in a 2 quart casserole dish topped with powdered sugar and orange zest

“Every day” recipes like Garlic Honey Glazed Carrots are a must, but I love to surprise my family and guests with this carrot soufflé every now and then.

What Does It Taste Like?
Is This a Traditional Soufflé? That Sounds Hard.
What To Know Before Getting Started
How To Make A Simple Southern Carrot Soufflé
Tips For Making The Best Carrot Soufflé
What To Serve with Your Carrot Soufflé
Making Ahead of Time Or Freezing
More Holiday Side Dishes To Love
Watch How It’s Made

What Does It Taste Like?

We all know that carrots can deliver subtly sweet, earthy baked goods, full of warm, cinnamon-y spices, like decadent moist carrot cake or simple, hearty carrot zucchini muffins with walnuts. But these favorites are just a tiny peek at the magic carrots can do in a baked dish!

With the same warm vanilla and spices, a Southern Carrot Soufflé is beautifully elegant, with a light sweetness and creamy custard-like texture. Think sweet potatoes, only better!

And (can you believe it?!), it really is one of the easiest recipes around. Seriously, all you have to do is boil the carrots, throw the simple ingredients in a food processor or blender, then bake. That’s it!

a serving of easy carrot souffle served on a blue plate as a side dish for Easter, Thanksgiving or any special meal.

Is This a Traditional Soufflé? That Sounds Hard.

Originating in France in the 18th century, a traditional soufflé is an egg whites- based dish that, when baked, can double in size. The word itself comes from souffler, meaning to breathe or to puff. A real soufflé with a tall rise can be somewhat of a trick to pull off.

But this carrot soufflé recipe is nothing like that. A soufflé more in texture than in delicate, finicky rise, this recipe is quick, simple and virtually foolproof!

What To Know Before Getting Started

Carrot Souffle ingredients include carrots, eggs, butter. milk, flour, brown sugar, vanilla extract and ground cinnamon.

I’ll walk through an overview of ingredients & steps in these next sections 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 (This is a concentrated canned milk. Other milk products are not a good substitute.)
salt

What To Know About Buying Whole Carrots: Depending on the size, 2 pounds of carrots = about 20-30 carrots, but it’s best practice to weigh them.

ADDITIONALLY, it’s good to know that a 32 ounce bag of whole carrots at your grocery store = about 1 ¾ pounds. AND this recipe works with the 32 ounce bag!

a finished casserole dish of carrot souffle served as a holiday side dish.

How To Make A Simple Southern Carrot Soufflé

Prep the Carrots. Using a vegetable peeler, peel the carrots, then slice into ½ inch slices. Boil in a large pot of water (lightly salted) for about 20 minutes or until fork-tender. 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 the carrot mixture into a prepared casserole dish to bake in preheated oven for 40-45 min. Your soufflé is done when it is golden brown and has only a very slight jiggle in the center.

Serve! Top with powdered sugar and a sprinkle of orange zest for a nice flavor pop and enjoy!

If you want to serve your Carrot Soufflé as a lightly sweet, creamy dessert, top it with a dollop of lightly sweetened whipped cream. Your guests will love it and be so surprised!

A serving of carrot souffle topped with a dusting of powdered sugar, orange zest and a sprig of mint served as a side dish or dessert.

Tips For Making The Best Carrot Soufflé

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 Soufflé won’t have a huge dome, but it will rise some. Make sure you casserole dish is greased on the bottom and NOT the sides. Only fill your dish ¾ of the way full to accommodate the rise.
The idea that your soufflé will fall if there is a loud noise or a bump is a myth. However, keep the oven door closed until you are ready to check for doneness. (No peeking.)
Some falling is to be expected as the soufflé cools, so serve it as soon as you can!

What To Serve with Your Carrot Soufflé

The texture of a carrot souffle is light and creamy, almost velvety. Can be eaten with a spoon or fork.

Making Ahead of Time Or Freezing

To prepare your carrot soufflé ahead of time or to freeze it, simply put the recipe together but hold off baking it! Cover in an airtight container and store it in the refrigerator to bake the next day or freeze it up to two months. To bake, thaw or bring dish to room temperature and bake according to the recipe.

More Holiday Side Dishes To Love

Watch How It’s Made