Carrot Soufflé Recipe

A carrot souffle topped with powdered sugar.

This easy carrot soufflé is a sweet, buttery Southern-style carrot side dish with a light texture and golden top. It is a good choice for Thanksgiving, Christmas, Easter, or Sunday dinner.

Course Side Dish

Cuisine American

Keyword Baked carrots, how to make carrot souffle, sweet carrot side dish

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings servings

Calories 341kcal

Author Tanya Harris

Ingredients

1.5 lbs peeled and chopped carrots chopped into 1 inch chunks
3 large eggs
¾ cup packed light brown sugar
½ cup butter melted and cooled
¼ cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground nutmeg
Powdered sugar optional

Instructions

Preheat the oven to 350°F (175°C). Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth. Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is puffed, lightly browned around the edges, and mostly set in the center; it should not look wet...
Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.

Notes

Let leftovers cool, then store them covered in the refrigerator for 3 to 4 days. Reheating: warm in a 350°F (175°C) oven for 15 to 20 minutes, covered loosely with foil, until heated through.
Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.
The powdered sugar as garnish is optional in this recipe. It will make your soufflé a tad bit sweeter.

Nutrition