Name: Carrot Soufflé Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Southern American
Ingredients: 2 pounds carrots, peeled and chopped; 1/2 cup granulated sugar; 1/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 large eggs; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract

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If you’re hunting for a show-stopping side that’s unexpectedly delightful, Carrot Soufflé is about to steal your heart. Imagine a cloud-like dish that’s sweet, rich, and gently spiced, with the vibrant color of fresh carrots as its centerpiece. This Carrot Soufflé is the definition of comfort meets elegance—perfect for holidays, brunches, or anytime your table needs a little sunshine. It’s as easy to whip up as it is impressive, and it’s honestly one of those dishes everyone will request again and again.

Ingredients You’ll Need

This irresistible Carrot Soufflé comes together with just a handful of pantry staples and a few fresh ingredients, each bringing their own magic to the final dish. Simple, classic, and each one absolutely essential for that perfect flavor and texture.

2 pounds carrots, peeled and chopped: The star of the show! Choose bright orange, fresh carrots for sweetness and vibrant color.
1/2 cup granulated sugar: Adds just the right level of sweetness to balance the earthy carrots.
1/4 cup all-purpose flour: Provides a light structure so your soufflé can set without being heavy.
1 teaspoon baking powder: Gives the soufflé a gentle lift, making it soft and airy.
1/4 teaspoon salt: Essential for balancing sweetness and bringing out carrot flavor.
1/2 teaspoon ground cinnamon: Brings cozy, warm notes that complement the carrots beautifully.
1/4 teaspoon ground nutmeg: Adds a subtle depth and a hint of spice.
3 large eggs: The secret to that silky, soufflé-like texture and rise.
1/2 cup unsalted butter, melted: Richness in every bite—a must for flavor and tenderness.
1 teaspoon vanilla extract: Rounds out the sweetness with a hint of floral aroma.

How to Make Carrot Soufflé

Step 1: Cook the Carrots

Start things off by bringing a large pot of water to a boil. Add the peeled and chopped carrots, and let them simmer away for 15 to 20 minutes until they’re completely tender. You want no bite left—soft carrots mean the smoothest, most luscious base for your Carrot Soufflé.

Step 2: Puree Until Smooth

Once your carrots are perfectly tender, drain them well and transfer them to a large bowl. For a truly cloud-like soufflé, process the carrots in a food processor or blend with an immersion blender until you have the silkiest puree. If you’re using a masher, that works too—just take your time!

Step 3: Combine All Ingredients

Now comes the fun part! To your carrot puree, add the sugar, flour, baking powder, salt, cinnamon, nutmeg, eggs, melted butter, and vanilla extract. Stir everything together until the mixture is completely smooth and evenly blended. The batter will be creamy and subtly fragrant at this stage.

Step 4: Pour and Bake

Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish. Pour the carrot mixture in, smoothing the top with a spatula so it bakes up beautifully even. Slide it into the oven, and let it bake for 45 to 50 minutes. The Carrot Soufflé is ready when the top is gently puffed and the center is just set.

Step 5: Cool and Serve

Once your soufflé has emerged golden and puffed, let it cool for a few minutes. This short wait allows the flavors to settle so every bite is truly special. For a touch of elegance, dust the top with powdered sugar just before serving. Slice in, serve warm, and wait for the compliments to roll in!

How to Serve Carrot Soufflé

Garnishes

Sprinkle a little powdered sugar over the top just before serving for a snowy, magical finish. A light scatter of chopped fresh herbs—think parsley, chives, or even a whisper of thyme—adds a touch of color and freshness if you want something savory. For a holiday flair, a few toasted pecans or walnuts around the edges look gorgeous and taste delicious.

Side Dishes

This Carrot Soufflé shines as a unique side next to classic mains like roasted chicken, baked ham, or turkey. Pair it with tangy cranberry sauce, garlicky green beans, or a sharp arugula salad to balance the soufflé’s sweet notes. It even sits beautifully among brunch fare, right alongside eggs and breakfast potatoes.

Creative Ways to Present

You can bake the soufflé in individual ramekins for an adorable, restaurant-style presentation. For family dinners, bake it in a rustic casserole dish and serve at the table, hot and bubbling. Leftovers make a dreamy spread on toast or as a fun addition to a sandwich—yes, it’s that good!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them covered in the refrigerator. The texture holds up well for a day or two, making Carrot Soufflé an ideal candidate for next-day enjoyment. Just remember to cool the soufflé completely before you cover and refrigerate.

Freezing

For longer storage, you can freeze portions of Carrot Soufflé in airtight containers. Thaw overnight in the fridge before reheating. The soufflé’s custardy texture stands up surprisingly well to freezing, though it’s always at its best when freshly baked.

Reheating

To reheat, simply cover the soufflé with foil and warm it in a 350°F oven until heated through, usually about 15 to 20 minutes. For small servings, a quick stint in the microwave works fine—just do it in short bursts so you don’t overcook the delicate texture.

FAQs

Can I make Carrot Soufflé ahead of time?

Absolutely! You can assemble the soufflé a day in advance and refrigerate it unbaked, then pop it in the oven before your meal. Or bake it fully, refrigerate, and reheat when ready to serve. Either way, it tastes fantastic.

Is it possible to make Carrot Soufflé gluten free?

You sure can. Swap in a one-to-one gluten-free flour blend for the all-purpose flour. The soufflé will still be fluffy and delicious, making it a great gluten-free option for special occasions.

What can I use instead of granulated sugar?

While classic Carrot Soufflé uses granulated sugar for sweetness, you could try coconut sugar, maple syrup, or honey for a different spin—just keep in mind the flavors and color may shift slightly.

Can I use baby carrots instead of whole carrots?

Definitely! Baby carrots are a convenient shortcut. Just be sure to cook them until they’re ultra-tender to achieve that smooth, dreamy texture.

Is Carrot Soufflé more like a dessert or a side dish?

This is the beauty of Carrot Soufflé—it strikes the perfect balance and fits both roles. Its sweet flavor and fluffy texture make it a fantastic side, but it’s every bit as satisfying for dessert, especially with a dusting of sugar.

Final Thoughts

If you’ve never tried Carrot Soufflé before, I can’t wait for you to discover just how special this dish is. It’s colorful, cozy, and packed with flavor—a true crowd-pleaser any time of year. Give it a go, share it with loved ones, and let it earn a permanent spot at your table!

Carrot Soufflé Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Carrot Soufflé recipe is a delightful and sweet side dish perfect for any occasion. Made with tender carrots, warm spices, and a hint of vanilla, this dish is sure to impress your guests.

Ingredients

Scale

Carrot Soufflé:

2 pounds carrots, peeled and chopped
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract

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Instructions

Preheat the oven and prepare the dish: Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish.
Cook the carrots: Boil the carrots until tender, then mash or puree them.
Mix the ingredients: Combine carrots with sugar, flour, baking powder, salt, spices, eggs, butter, and vanilla.
Bake: Pour the mixture into the dish and bake until puffed and set.
Serve: Let it cool slightly before serving.