A Spicy Perspective

Carrot Soufflé

The Best Carrot Souffle Recipe – Lightly sweet and fluffy souffle casserole is made with mashed carrots and your favorite seasonal spices. It’s a decadent side dish that’s perfect for dinner parties and holiday celebrations!

top view mashed carrot souffle casserole with powdered sugar, metal spoon taking a scoop

Carrot Souffle Casserole

A light, decadent, melt-in-your-mouth souffle is a classic side dish that impresses guests every time.

Traditional sweet potato souffles are deliciously earthy and sweet. However, not everyone loves sweet potatoes… But almost everyone loves carrots!

This mashed carrot souffle recipe is a spin on classic sweet potato souffle casserole. It is sweet, soft, and packed with flavor. My family personally likes the taste of this version better than the original!

Also, it’s easier and nearly foolproof to make. Instead of being prepared in individual ramekins, we blend the ingredients and bake the souffle in one pan for a shareable casserole. So it is a great dish to pass around the table for the holidays!

close view of spoon with mashed carrot casserole

Ingredients You Need

  • Carrotspeeled and cut into chunks
  • Butterunsalted
  • Granulated sugar – brightens the fresh carrot flavor
  • Eggsto get just the right fluffy texture
  • Baking staplesall-purpose flour, baking powder, salt
  • Vanilla extractbalances the sweet and savory flavors
  • Spicescinnamon, nutmeg, cayenne pepper

We also love to dust the top of the casserole with powdered sugar, but this is optional.

black pot with sliced carrots

How to Make a Souffle Casserole with Carrots

Preheat the oven to 350 degrees F and grease a 9-inch square baking dish, or a 9-10 inch tart dish.

Place the chopped carrots in a pan and cover them with water. Then cover the pan with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)

Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar, then cover and puree. 

orange souffle mixture in a food processor

Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.

With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor. 

Scoop the carrot puree into the prepared pan.

Get the Complete (Printable) Carrot Souffle Recipe + VIDEO Below. Enjoy!

pouring the mixture into a pan

Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top. 

top view baked casserole

Serve warm, sprinkled with powder sugar if desired.

casserole dusted with powdered sugar

Recipe Variations

  • Mix things up and really add an umph of holiday flavor by adding a little ground ginger and/or maple syrup.
  • Make these as individual carrot souffles. Grease 8 ramekins with butter, and place them on a cookie sheet. Pour the pureed mixture evenly into the dishes. Bake for approximately 25-30 minutes, until the tops are fluffy and golden.
  • Prepare the carrots in advance! This can become a kinda make ahead recipe if you boil the carrots a day or so beforehand. Once cooled store them in a container in the fridge until ready to puree and bake.
metal spoon taking a scoop of souffle casserole made with mashed carrots, sprinkled with powdered sugar

Serving and Storage Suggestions

Serve a beautiful souffle casserole for Thanksgiving or Christmas dinner, or on any special occasion. It’s a terrific side dish to enjoy with a stunning roasted turkey or baked ham!

Cover and refrigerate leftovers for 2-3 days. To reheat, bake in a 350 degree preheated oven for 15 minutes.

spoon with scoop of carrot souffle over full casserole in background

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5 from 3 votes
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Carrot Souffle

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Lightly sweet, fluffy souffle casserole is made with mashed carrots and your favorite seasonal spices. It's a decadent side dish that's perfect for dinner parties and holiday celebrations!
Servings: 8 servings

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish, or a 9-10 inch tart dish.
  • Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
  • Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
  • Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
  • With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
  • Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
  • Serve warm, sprinkled with powder sugar if desired.

Video

Notes

Mix it up by adding a little ground ginger or maple syrup.
Cover and refrigerate leftovers for 2-3 days. Reheat for 15 minutes in a 350 degree preheated oven.

Nutrition

Serving: 0.75cup, Calories: 249kcal, Carbohydrates: 28g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 112mg, Sodium: 648mg, Potassium: 506mg, Fiber: 3g, Sugar: 18g, Vitamin A: 19444IU, Vitamin C: 7mg, Calcium: 99mg, Iron: 1mg
Course: Holiday, Side Dish
Cuisine: American, French, Holiday
Author: Sommer Collier

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5 comments on “Carrot Soufflé”

  1. Could I make this and refrigerate overnight before reheating it to serve? I see the footnote that says you can do it with leftovers, but I wonder if they texture will change or if I can bake ahead for thanksgiving?

  2. OMG this was so airy and cloud-like and yet super rich, I will be making this again for Thanksgiving, an amazing recipe!

  3. I may or may not have almost eaten this all by myself! SO GOOD. & is definitely going to be on our Thanksgiving table this year! 

  4. This is such an amazing side dish! Really perfect for the holidays!