Carrot Soufflé
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Carrot Soufflé is such a clever way to cook carrots, yielding a light, airy, custard-like casserole packed with sweetly slice carrot flavor. It makes the perfect dessert after your Easter meal, all blitzed together in the blender for minimal work while you focus on the rest of the holiday meal!
Looking for more delicious ways with carrots? Also try my Carrot Cake Bread, Carrot and Coriander Soup, Carrot Cake Muffins, Honey Brown Sugar Roasted Carrots, and my delicious frosted Carrot Cake Cookies!
Why This Recipe Works
It’s an easy blend and bake recipe: Once you’ve cooked the carrots (which can be done during your Sunday meal prep if that’s your thing) all you need to do is blitz everything together before putting it in the oven – such a simple carrot casserole recipe!
Perfect for getting the kids to eat more vegetables: This easy carrot souffle recipe is light, colorful and fun, and sweetened with sugar, cinnamon and served for dessert it’s guaranteed to be a hit with the whole family, so it’s a great way to up everyone’s vegetable intake.
It’s the perfect spring recipe: It works really well both as an Easter dessert, or the savory version (check the FAQ section to see how to make it) works with the sort of dishes you’d serve for your Easter meal like chicken, ham or lamb, and alongside steamed and buttered seasonal greens.
Ingredients
One of the best things about this recipe is that it only requires a handful of very simple, everyday ingredients. Nothing fancy here, just a few staples are all you need to pull together this classic, yet elevated holiday or Spring vegetable side dish.
- Carrots: Start with whole carrots, peeled and cut into chunks.
Here’s How To Make It
- Cook the carrots: Cook the carrots in a pot of boiling, salted water until tender. This should take about about 20 minutes. (photo 1)
- Preheat: Preheat the oven to 350F and butter a large baking dish. (not pictured)
- Make the carrot purée: Drain the carrots and return them to the pan along with the melted butter, vanilla and cinnamon. Using an immersion blender, blitz the carrots into a smooth puree. Alternatively, do this in a food processor. (photos 2-3)
- Mix the batter: Add the sugar and blitz again, followed by the eggs, one by one. Then, finally blend in the flour and baking powder. (photos 4-9)
- Transfer: Scrape into the prepared dish and smooth the top with a rubber spatula. (photo 10)
- Bake: for 35-40 minutes until the soufflé golden, puffed and set in the middle. Sprinkle with powdered sugar if desired just before serving. (photos 11-12)
Tiffany’s Top Tips
- Adapt for the seasons! This recipe will also work with pureed squash or sweet potato in the fall.
- Use frozen carrots if you don’t have fresh. These will also work in this, just adapt the cooking time accordingly!
- Use organic carrots. These tend to have a much more pronounced ‘carrot’ flavor so will make a better soufflé if you can find and afford them.
Frequently Asked Questions
You need to blend the carrots, then the batter somehow, but a regular blender with enough capacity or a food processor would also work here.
Yes, but you still want a little sweetness so only reduce the amount of sugar by half.
More Easy Dessert Recipes To Try
- Best Blueberry Scones with Buttermilk
- Oatmeal Blondies with Butterscotch Chips
- Easy Cast Iron Skillet Cookie
- Empty Tomb Cinnamon Rolls
- Moist Chocolate Sheet Cake with Strawberry Frosting
- Easy German Chocolate Cake Recipe
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Carrot Soufflé
Ingredients
- 1 ½ lb carrots, peeled and cut into chunks
- salt, to taste
- ½ cup melted butter, plus extra for the dish
- 2 tsp vanilla
- ½ tsp cinnamon
- 1 cup sugar
- 4 eggs
- ¼ cup flour
- 2 tsp baking powder
Instructions
- Cook the carrots in a pot of boiling, salted water until tender. This should take about 20 minutes.
- Preheat the oven to 350F and butter a large baking dish.
- Drain the carrots and return them to the pan along with the melted butter, vanilla and cinnamon. Using a hand blender, blitz the carrots into a smooth puree. Alternatively, do this in a food processor.
- Add the sugar and blitz again, followed by the eggs, one by one. Then, finally blend in the flour and baking powder.
- Scrape into the prepared dish and smooth the top with a rubber spatula. Bake for 35-40 minutes until the soufflé golden, puffed and set in the middle.
Notes
- Adapt for the seasons! This recipe will also work with pureed squash or sweet potato in the fall.
- Use frozen carrots if you don’t have fresh. These will also work in this, just adapt the cooking time accordingly!
- Use organic carrots. These tend to have a much more pronounced ‘carrot’ flavor so will make a better soufflé if you can find and afford them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size dish for the carrot soufflé?
Jill
A 2 quart dish such as a 9″ diameter round, 8×8″ square, or 9×9″ deep pan should do the trick 🙂
I have been making a similar recipe over 35 years. I don’t use cinnamon, but that’s just a preference thing. I use 2 eggs per 8-cups uncooked carrots. Due to the cost of eggs these days, fewer eggs is a bonus! At Christmas, I’ve made this recipe with beets! The red color is gloriously festive and the beets taste awesome even if somewhat earthier in flavor than carrots.
Over the years, this has become a signature dish, and I’ve received an abundance of compliments, even by people who say they don’t carrots or beets. I serve it with roast duck, pheasant, ham, pork roasts and more. It’s the perfect side. One hint, not all carrots (or beets) are created equal. So, taste your mixture before removing from the blender. I go light on the sugar and then add as needed. Same for the vanilla. I also use a greased 4 inch deep and 9 inch diameter ceramic baking dish. I bake it until it doesn’t shake any longer when jiggled! Enjoy
Used 3/4 of the sugar. Excellent, wife loved it
Very easy to make and came out really well, the taste was reminiscent of pumpkin pie filling but with a better texture. Super easy to make in a food processor, I ran out of white sugar so I subbed in brown sugar for the rest and it was perfect. I just wish there was a bit more detail on how to know when it was finished baking.