Carrot Souffle is a delicious side dish made with fresh carrots, cinnamon, nutmeg, butter, sugar, vanilla, and eggs. It has a pudding-like texture that reminds me of the smooth custard texture and flavorings of pumpkin pie. This dish is the perfect addition to your Thanksgiving roast turkey and Christmas ham and a great alternative to sweet potato or butternut souffle.
How to make carrot soufflé
First, peel and cut the carrots into chunks. Then add them to a large pot of water. Boil the carrots until super fork-tender. Drain well and puree with an immersion blender, stand blender or food processor.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt and set it aside. Using a stand mixer or a hand mixer on medium speed, beat the cooked carrots, butter, and sugar until smooth. Add the eggs and vanilla extract, mixing just until combined. Add the flour mixture and mix just until combined.
Pour the mixture into a greased casserole dish and bake for about 50-60 minutes or until set. Let stand for 10 minutes before serving. If desired, sprinkle with a dusting of powdered sugar.
Helpful recipe tips
- For aesthetic purposes, peel the carrots so that a fresh, bright orange color comes through.
- Cook the carrots until very tender. They should be just about falling apart when pierced with a fork. This will ensure that they puree smoothly.
- Drain them well. I drain the pot, then place the pot back on the burner with the heat as low as it will go. Wait 1 minute and then drain again. I repeat this one more time to get off as much moisture as possible.
- This recipe is very forgiving. You can make the whole recipe in a food processor, with a stand mixer or handheld mixer, or even an old-fashioned potato masher and a bowl and spoon.
- You can substitute pumpkin pie spice for the cinnamon and nutmeg.
- This recipe works as either a side dish or a dessert.
- Bake for about 50-60 minutes or just until set and lightly browned.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months. See more below about freezing carrot souffle.
How to freeze carrot soufflé
First, bake and cool completely. Then double wrap with plastic wrap or freeze a less-than-full casserole in a zipper freezer bag or freezer container. Thaw in the fridge overnight. Take the casserole out of the fridge 30-40 minutes before reheating to bring it to room temperature. Cover the casserole with foil and reheat at 300 degrees f for 20-30 minutes or until warmed through.
More Thanksgiving holiday recipes to try
Carrot Soufflé
A delicious and easy Carrot Soufflé made with fresh carrots, sweet cream butter, sugar, vanilla, and eggs with hints of pumpkin pie spices. So much easier than a traditional soufflé with great texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: side dish/dessert
- Method: bake
- Cuisine: American
Ingredients
- 2 lbs carrots peeled
- ¼ cup all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup butter softened
- 1/2 cup granulated sugar
- 4 large eggs lightly beaten
- 1 ½ teaspoons vanilla extract
- Powdered sugar (optional)
Instructions
- Peel and cut the carrots into chunks. Add them to a large pot and cover them with cold water. Boil the carrots until super tender, approximately 20-25 minutes. Drain well and puree with an immersion blender, stand blender or food processor.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt and set it aside.
- Preheat oven to 350 degrees. Grease or spray with cooking spray a 9×9 inch baking dish.
- Using a stand mixer or a hand mixer on medium speed, beat the cooked carrots, butter, and sugar until smooth. Add the eggs and vanilla extract, mixing just until combined. Add the flour mixture and mix just until combined.
- Pour the mixture into the prepared baking dish. Bake for 50-60 minutes or until lightly browned and set. Let stand for 10 minutes before serving. If desired, sprinkle with a dusting of powdered sugar.
Notes
- For aesthetic purposes, peel the carrots so that a fresh, bright orange color comes through.
- Cook the carrots until very tender. They should be just about falling apart when pierced with a fork. This will ensure that they puree smoothly.
- Drain them well. I drain the pot, then place the pot back on the burner with the heat as low as it will go. Wait 1 minute and then drain again. I repeat this one more time to get off as much moisture as possible.
- This recipe is very forgiving. You can make the whole recipe in a food processor, with a stand mixer or handheld mixer, or even an old-fashioned potato masher and a bowl and spoon.
- You can substitute pumpkin pie spice for the cinnamon and nutmeg.
- This recipe works as either a side dish or a dessert.
- Bake for about 50-60 minutes or just until set and lightly browned.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months. See more below about freezing carrot souffle.
Keywords: how to make carrot souffle, carrot souffle recipe, piccadillly carrot souffle
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Sandra
What a terrific recipe! It’s original and will be a hit at Thanksgiving dinner! Thanks!
★★★★★
Yzelette Lastra
Could these be made into muffins?
Beth Pierce
I have never tried that. They might be too soft and tender with more of a pudding or custard texture to make into muffins. Here is a delicious carrot muffin recipe.
Andrea
Looks so light and fluffy and love the seasonings used. It’s perfect for my Holiday dinner table.
★★★★★
Beth Pierce
Thanks, Andrea! Enjoy!
Sara Welch
Enjoyed this with dinner last night and it was a delicious success! Looking forward to serving it again for Thanksgiving; it was a hit all around the table!
★★★★★
Beth Pierce
Thanks so much! Happy Thanksgiving!
Nancy
Love how you added carrots to this soufflé recipe. Tastes like carrot cake
★★★★★
Angela
What a great recipe! I will definitely add this dish to my Thanksgiving Menu
★★★★★
Tayler
I made this carrot souffle with dinner last night and it was amazing! Definitely making again for Thanksgiving!
★★★★★