Carrot Soufflé

Carrot Souffle

5 from 6 reviews

A delicious and easy Carrot Soufflé made with fresh carrots, sweet cream butter, sugar, vanilla, and eggs with hints of cinnamon and nutmeg.


  • 2 lbs carrots peeled 
  • ¼ cup 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)


  1. 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.
  2. Meanwhile in a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt and set it aside.
  3. 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.
  4. Pour the mixture into a greased 9×9 casserole dish. Bake at 350 degrees 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.

Keywords: how to make carrot souffle, carrot souffle recipe, piccadillly carrot souffle

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