Introduction

This Carrot Souffle is a light and flavorful side dish perfect for any occasion. With its creamy texture and subtle sweetness, it’s a delightful way to enjoy carrots beyond the usual preparations. Easy to make and sure to impress, this souffle brings a lovely twist to your table.

Ingredients

2 pounds carrots (peeled and thinly sliced)
1/2 cup butter (melted)
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
4 eggs
1/4 cup all purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup granulated sugar
cooking spray
powdered sugar for garnish (optional)

Instructions

Step 1: Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray.
Step 2: Bring a pot of lightly salted water to a boil. Add the sliced carrots and cook for 15-18 minutes until they are very tender.
Step 3: Drain the carrots and transfer them to the bowl of a food processor. Add the melted butter, vanilla extract, cinnamon, and eggs. Process until the mixture is smooth.
Step 4: Add the flour, baking powder, salt, and sugar to the processor. Pulse the mixture just until all ingredients are combined.
Step 5: Pour the carrot mixture into the prepared baking dish. Bake for 40-45 minutes, or until the souffle is golden brown and set.
Step 6: Let the souffle stand for 5 minutes before serving. If desired, sprinkle with powdered sugar for a touch of sweetness.

Tips & Variations

For extra flavor, try adding a pinch of nutmeg along with the cinnamon.
Use fresh carrots for the best texture, but frozen can work in a pinch if thawed and drained well.
Swap vanilla extract for almond extract for a nutty twist.
Serve with a dollop of whipped cream or a drizzle of honey to elevate the sweetness.

Storage

Store leftover carrot souffle in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. For best texture, avoid overheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this carrot souffle ahead of time?

Yes, you can prepare the mixture a few hours ahead and keep it covered in the refrigerator before baking. Bake just before serving to ensure the best texture.

Is this dish suitable for freezing?

Carrot souffle can be frozen after baking. Wrap it tightly and place it in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating gently.

Carrot Souffle Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

This Carrot Souffle is a light and fluffy side dish featuring tender carrots blended with buttery, spiced custard-like batter, baked to golden perfection. It’s a delightful and elegant way to enjoy carrots, perfect for holiday meals or comforting dinners.

Author: Lila
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Carrot Mixture

2 pounds carrots, peeled and thinly sliced
1/2 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
4 eggs

Dry Ingredients

1/4 cup all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup granulated sugar

Other

Cooking spray
Powdered sugar for garnish (optional)

Instructions

Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Lightly coat a 2-quart baking dish with cooking spray to prevent sticking.
Cook Carrots: Bring a pot of lightly salted water to a boil. Add the peeled and sliced carrots, and cook for 15 to 18 minutes until they are very tender.
Drain and Process Carrots: Drain the cooked carrots well, then transfer them to the bowl of a food processor. Add melted butter, vanilla extract, cinnamon, and eggs. Process until the mixture becomes smooth.
Add Dry Ingredients: Add the all-purpose flour, baking powder, salt, and granulated sugar to the food processor with the carrot mixture. Pulse until just combined, ensuring not to overmix to maintain fluffiness.
Bake the Souffle: Pour the combined carrot mixture into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, or until the souffle is golden brown on top and set in the center.
Rest and Serve: Remove from oven and let the souffle stand for 5 minutes before serving. Optionally, garnish with powdered sugar for a touch of sweetness and presentation.

Notes

Be sure to not overcook the carrots to avoid mushy texture; they should be tender but intact for best flavor.
Use fresh carrots for optimal sweetness and texture.
The souffle will slightly deflate while cooling, which is normal.
For a dairy-free version, substitute butter with a plant-based alternative.
This dish can be served warm or at room temperature, pairing well with roasted meats or vegetarian meals.

Keywords: carrot souffle, baked carrot dish, vegetable souffle, side dish, holiday side, vegetable bake