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+ servings
A carrot souffle topped with powdered sugar.

Carrot Soufflé

If you are looking for a side dish to impress this Thanksgiving or Christmas, look no further than this oven baked carrot souffle. Simple to prep with a few basic ingredients, it's a wonderful addition to your holiday dinners!
Course Side Dish
Cuisine American
Keyword Baked carrots, how to make carrot souffle, sweet carrot side dish
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 341kcal
Author Tanya


  • 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


  • Preheat the oven to 350 degrees Fahrenheit. 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 set. 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.


  • Your carrots should be fork tender when cooked so that they combine easily with the other ingredients.
  • To make this dish gluten-free, you can swap the all purpose flour of a gluten-free 1:1 flour.
  • 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. 


Calories: 341kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 447mg | Potassium: 543mg | Fiber: 3g | Sugar: 32g | Vitamin A: 19536IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg