Carrot Soufflé Recipe

Name: Carrot Soufflé
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 pound carrots, coarsely chopped; 0.5 cup margarine; 1 teaspoon vanilla extract; 3 large eggs; 3 tablespoons all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon salt; 0.75 cup white sugar

Cook Time: 60 minutes

Carrot Casserole

This recipe yields 6 servings. The ingredient amounts are automatically adjusted, but the cooking times and steps remain unchanged.

Ingredients

1 pound carrots, coarsely chopped
cup butter
1 teaspoon vanilla extract
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
teaspoon salt
cup white sugar

Directions

Preheat your oven to 350F (175C) and lightly grease a 2-quart casserole dish.
Bring a large pot of salted water to a boil. Add the chopped carrots and cook for 15 to 20 minutes, or until tender.
Drain the carrots and mash them until smooth.
Stir in the butter, vanilla extract, and eggs into the mashed carrots. Mix well until everything is evenly combined.
Sift the flour, baking powder, salt, and sugar together in a separate bowl. Add this dry mixture into the carrot mixture and stir until smooth and well incorporated.
Transfer the carrot mixture to the prepared casserole dish, spreading it out evenly.
Bake in the preheated oven for 45 minutes or until the casserole is set and lightly golden on top.

Nutrition Facts (per serving)

Nutrition Information	Amount	% Daily Value
Calories	311
Total Fat	18g	23%
Saturated Fat	11g	53%
Cholesterol	134mg	45%
Sodium	459mg	20%
Total Carbohydrate	35g	13%
Dietary Fiber	2g	8%
Total Sugars	28g
Protein	4g	9%
Vitamin C	3mg	3%
Calcium	87mg	7%
Iron	1mg	5%
Potassium	223mg	5%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients, and amounts are based on available nutrient data.

If you follow a medically restrictive diet, please consult your doctor or a registered dietitian before preparing this recipe for personal consumption.

Carrot Souffl

History of Carrot Souffl

Carrot souffl is a popular dish in American cuisine, particularly in the Southern United States. Though the exact origins of the dish are unclear, it has been a staple at many holiday tables, particularly during Easter and Thanksgiving. It is often served as a savory-sweet side dish, showcasing the natural sweetness of carrots combined with a fluffy, airy texture typical of souffls. The dish likely evolved as a way to incorporate more vegetables into meals in a palatable and pleasing way. Its rich, comforting texture makes it a perfect complement to roasted meats, poultry, or even ham.

Regional Features

While carrot souffl is enjoyed across the United States, it has particular roots in the Southern culinary tradition, where side dishes like sweet potato casserole, cornbread, and souffls are common. In the South, the dish is often baked with a buttery topping or garnished with marshmallows to enhance the sweetness. The dish is a favorite for festive gatherings and family dinners, as it can be made ahead and served with little fuss. Variations in the recipe exist depending on local ingredients, with some cooks adding spices like cinnamon, nutmeg, or even a dash of cayenne pepper for added depth of flavor.

How It Differs from Similar Dishes

Carrot souffl differs from other vegetable-based souffls, such as sweet potato souffl, in both texture and flavor. While sweet potato souffl is typically sweeter and often topped with marshmallows, carrot souffl balances the natural sweetness of the carrots with savory elements like butter, eggs, and a touch of vanilla. The texture of carrot souffl tends to be more delicate and fluffy, similar to a traditional souffl, while sweet potato souffls often have a denser, more custardy consistency. Additionally, carrot souffl can be a great alternative for those looking for a lighter, less rich option compared to other baked vegetable dishes.

Where It Is Typically Served

Carrot souffl is typically served as a side dish at holiday dinners, family gatherings, and potlucks. Its sweet and savory combination makes it a versatile addition to many meals, especially alongside roasted meats or baked poultry. It is often seen at Easter and Thanksgiving feasts, where its light and airy texture contrasts beautifully with heavier main dishes like turkey or ham. In Southern homes, it is not uncommon to find carrot souffl featured at celebratory meals or on restaurant menus that specialize in comfort food.

Interesting Facts About Carrot Souffl

Carrot souffl is sometimes referred to as "carrot pudding" due to its smooth and slightly sweet texture, though it differs from a traditional pudding in its light, fluffy consistency.
While souffls are generally thought of as French cuisine, this American version has become a popular dish in the Southern culinary tradition, where ingredients like carrots and sweet potatoes are commonly used in festive dishes.
Carrot souffl is a great way to sneak vegetables into a meal for picky eaters, as its sweet flavor and delicate texture are often well-accepted by children.
Carrots have long been known for their health benefits, particularly their high vitamin A content, making carrot souffl a more nutritious side dish compared to traditional desserts or casseroles.

Conclusion

Carrot souffl is a unique and delicious way to enjoy carrots in a comforting, celebratory dish. Its light, airy texture and subtle sweetness make it a crowd-pleaser for any occasion, whether you're serving it at a holiday feast or a casual family dinner. With its Southern roots and versatile flavor profile, carrot souffl remains a beloved recipe in many American homes, offering a delightful alternative to other vegetable side dishes.

FAQ about Carrot Soufflé Recipe

Leftover carrot soufflé can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for 10–15 minutes or until heated through. You can also microwave individual servings.

Yes, you can freeze carrot soufflé. Allow it to cool completely, then wrap it tightly in plastic wrap and foil, or store it in an airtight container. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and bake at 350°F (175°C) for about 20–30 minutes.

Yes, you can prepare the soufflé in advance. Prepare it up to the point of baking, cover it, and refrigerate it for up to 24 hours. When ready to bake, bring it to room temperature and then bake as directed.

To help prevent the soufflé from deflating, ensure that the carrot mixture is smooth and well-mixed. Some recommend using a blender or food processor to achieve a smooth consistency. Additionally, avoid overmixing once the eggs are incorporated, as this could cause it to deflate.

Yes, you can reduce the sugar in the carrot soufflé. Many people prefer to cut the sugar in half or substitute it with alternatives such as honey, maple syrup, or a sugar substitute. Adjust to your taste preferences.

You can substitute the butter with margarine, olive oil, or even coconut oil. Keep in mind that the flavor and texture might vary slightly depending on the fat used.

The best way to cook the carrots for this recipe is to boil them until tender, which usually takes about 15-20 minutes. Alternatively, you can steam or roast the carrots, but boiling is the most common and efficient method for this soufflé.

Yes, you can make individual servings by dividing the mixture into ramekins before baking. Adjust the baking time to around 25-30 minutes, or until a toothpick comes out clean.

Yes, you can add spices like cinnamon, nutmeg, ginger, or cloves to give the soufflé more depth of flavor. Many people enjoy adding these spices, especially for holiday meals. Start with small amounts and adjust to taste.

Yes, you can substitute sweet potatoes for carrots in this recipe. Simply cook and mash the sweet potatoes in the same way as the carrots, and proceed with the recipe as usual. The result will be a slightly sweeter and more orange-colored soufflé.

Comments

Aspiring Chef Rita

10/06/2025 01:52:54 PM

I would rate this even higher!!! I have never made a more beautiful and perfect souffle although I must admit I used some of my own instincts since the cooking instructions were not very clear. I did use a 1/8 cup less sugar as others suggested. When I mashed the carrots they were still lumpy so at the very end, before pouring the carrots into the casserole dish, I put it all in the blender and blended it until smooth. I think that made all the difference in the world. It rose beautifully and did not fall. Can't wait to have company to show this dish off. Thanks submitter!

Kim

02/23/2025 08:16:56 PM

Both my husband and I really enjoyed this carrot souffle! It was really quite simple to make, and didn't take long at all to throw together. I took the advice of the other reviewers and drastically cut the amount of sugar to just 2 tbsps in total. I thought that was the perfect level of sweetness, and couldn't see using 3/4 cup sugar--that would be far too much for my tastes. The carrots are sweet enough to not warrant a lot of sugar. I baked my souffles in 4 ramekins, and they only needed about 35-ish minutes to bake. They didn't puff up quite as much as a regular souffle, but they still puffed up nicely. I could see where adding some spices would be a nice addition to these as well. Thank you for sharing your recipe!

DreamyMint3821

12/27/2023 10:29:32 PM

I followed the recipe exactly, except that I used sugar in the raw instead of white sugar. I Doubled the recipe, cooked the carrots in the instapot & used my KitchenAid mixer to pulverize the carrots and blend everything together flawlessly. Everyone that tried it loved it and/or asked for the recipe.

Tiara Gibson

03/08/2024 08:08:07 PM

This recipe turned out very good. I was a little shocked at how little soufflé was produced by 1# carrots. I cut the sugar in half and it was still very good. I only had two eggs and it was still very fluffy! The vanilla is a heavenly addition - perfection. I also added chopped pecans to the top before baking which added a nice crunch. Here are the changes I would make for next time: I would double the recipe, add spices (cinnamon, nutmeg, ginger), and I would try brown sugar instead of regular sugar. My family fell in love with a sweet potato soufflé in Baton Rouge and this reminded me a lot of it. Might try with sweet potatoes in the future. Thank you, original poster!!

Pam

06/09/2020 08:44:20 PM

I have made this many times. I substituted Truvia Blend ( 75% Truvia and 25%) and used half a cup for sugar to Truvia conversion. It is sweet enough. I usually make extra so I use 3 pounds of carrots and 3-4 tablespoons of flour. The rest I leave as is. I can never seem to get a smooth consistency but we like it thus way. ( Lack of better kitchen tools lol) My family and I love this and they are picky! I make it weekly now.

CozyUdo3974

11/26/2022 08:24:21 AM

I’ve been making this for years now- it has become a must and family favorite for holiday feasts. I see a lot of comments saying it’s too sweet- I use 2 pounds of carrots instead of 1 while keeping the rest of the ingredients as is. I also top it off with marshmallows when it’s done baking for 10 more mins. (Marshmallows totally optional.) It’s the perfect amount of sweet.

Chaya

07/09/2025 07:00:29 PM

I followed some recommended adjustments, and my Husband and I really enjoyed! (I used 1.5 lbs carrots, Cut the sweetener, used Maple syrup, and blended it all in the food processor. I felt it would be a bit more nutritious with the ratio adjustments, and blending all in the food processor made it easy!)

Cindy Johnson

03/11/2021 12:41:19 AM

I love carrot souffle. First tried it at Piccadilly. This is a good recipe. I used half a cup of sugar and two eggs. Rough measured most everything else. I baked the carrots in the casserole dish instead of boiling them.

DWG

04/11/2018 12:33:53 AM

Great flavor and I really had a hard time believing I was eating carrots. I took the advice of several reviewers and cut the sugar to 1/2 a cup which, I believe, helped a lot. In addition to this, I used a blender to really puree the carrots and mix the ingredients which i think was crucial. I would have to say the only change I would make would be to pick a different baking dish. I used a 2 Qt rectangular pyrex but think a deeper, smaller dish would have been better. All in all a crowd pleaser and a side I will definitely be making again in the future!

Joi

09/30/2019 05:13:22 AM

This was very good, although I made some changes suggested by other reviewers. I substituted the white sugar for brown sugar and reduced it by half. I also added some cinnamon, cloves, and nutmeg. Finally, I mixed everything up in my food processor. It didn't rise very much, but still turned out flavorful, delicate, and was the perfect amount of sweetness. I'd definitely make this again.

Christine Fourie

12/18/2019 03:53:43 PM

Sweet? yes. Use a blender or food processor? yes. Cinnamon? yes. Try half carrots, half parsnips. This is sooo good I make the full recipe for 2 people so we can have it at lunch the next day. Or breakfast.

Larkin Powell

09/02/2025 01:23:07 AM

I doubled carrots and followed advice of some here to leave other things at single recipe level. I think it would have been better to double flour, baking powder, and eggs. But flavor was great and a fun way to use up CSA carrots.

Queen_Pam

06/10/2025 06:00:12 PM

This was my first time making a soufflé. This recipe was easy to follow and it didn’t require a lot of ingredients. It was absolutely delicious!

ElfinScone9690

01/29/2025 11:00:02 PM

I followed the recipe and it came out great!

Laura Becker Craig

01/02/2025 10:41:55 PM

My mother asked for this so I had to make it for her. It was just like the one you pay for at Piccadilly Cafe.

UniqueBasil3146

12/25/2024 02:40:58 AM

Easy to follow recipe. Always a favorite this was my 1st time to make it.

Cindy Mireley

12/16/2024 04:08:31 PM

Made exactly as directed. To cook the carrots to soft stage, it takes me longer than the directions, but this comes out perfectly every time. It is my husband's favorite!!!

ONCE X Chaeyoung

11/27/2024 10:12:24 AM

Tasted great and easy enough to make again. I used 1/4 cup less sugar and 1/4 cup less butter than suggested (for health reasons) and still thought it was a little too sweet, but perfect for the sweet tooth! Going to try it next time with even less sugar and add a splash of milk for a moister souffle.

Jennifer Gonzalez

11/25/2024 08:48:24 PM

I’m genuinely surprised how good it was.

FeistyPecan8986

11/13/2024 07:44:05 PM

Simple recipe to follow. I added cinnamon, nutmeg, and cloves. Def going to be returning to this again and again!

Cook Time: 20 minutes

Carrot Soufflé Recipe