Carrot Souffle is a delicious side dish with fresh carrots, cinnamon, nutmeg, butter, sugar, vanilla, and eggs. Its pudding-like texture reminds me of pumpkin pie’s smooth custard and flavorings.
This delicious and easy carrot soufflé recipe is perfect for your holiday table. Whip it up quickly and impress your family and friends with its tasty and fluffy texture.
This dish is perfect for your Thanksgiving roast turkey, Christmas and Easter ham, and a great alternative to sweet potato or butternut souffle. If you like this recipe, try glazed carrots, roasted carrots, carrot salad, and carrot soup.
Ingredient Notes and Substitutions
- Carrots: for aesthetic purposes, peel the carrots so that a fresh, bright orange color comes through.
- Spices: ground cinnamon and nutmeg. You can substitute pumpkin pie spice for the cinnamon and nutmeg.
- Butter: preferably unsalted. If using salted butter, omit the added salt.
- Vanilla extract: the pure stuff, please
- Powdered sugar: also known as confectioners’ sugar
How to Make Carrot Soufflé
First, peel and cut the carrots into chunks. Then, add them to a large pot of water. Boil the carrots until super fork-tender. Drain well and puree with an immersion blender, stand blender, or food processor.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt and set it aside. Using a stand or hand mixer on medium speed, beat the cooked carrots, butter, and sugar until smooth. Add the eggs and vanilla extract, mixing just until combined. Add the flour mixture and mix just until combined.
Pour the mixture into a greased casserole dish and bake for about 50-60 minutes or until set. Let stand for 10 minutes before serving. If desired, sprinkle with a dusting of powdered sugar.
Preparation Tips
- Cook the carrots until very tender. They should be just about falling apart when pierced with a fork. This will ensure that they puree smoothly.
- Drain them well. I drain the pot, then place it back on the burner with the heat as low as possible. I wait one minute and then drain again. I repeat this one more time to remove as much moisture as possible.
- This recipe is very forgiving. You can make the whole recipe in a food processor, with a stand or handheld mixer, or even an old-fashioned potato masher with a bowl and spoon.
- This recipe works as either a side dish or a dessert.
Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Remove the dish from the refrigerator 30 minutes before reheating to bring it to room temperature.
Reheat in the oven at 350 degrees for about 12-15 minutes or until warm, or reheat in the microwave at reduced power for 2-3 minutes or until warm.
Frequently Asked Questions
Yes, mash the carrots with a hand potato masher or potato ricer. Mix the rest of the recipe with a bowl and spoon.
First, bake and cool completely. Then, double wrap with plastic wrap or freeze a less-than-full casserole in a zipper freezer bag or freezer container. Thaw in the fridge overnight.
Take the casserole from the fridge 30-40 minutes before reheating to bring it to room temperature. Cover the casserole with foil and reheat at 300 degrees f for 20-30 minutes or until warmed through.
Carrot Soufflé
Ingredients
- 2 lbs carrots peeled
- ¼ cup all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 4 large eggs lightly beaten
- 1 ½ teaspoons vanilla extract
- Powdered sugar optional
Instructions
- Peel and cut the carrots into chunks. Add them to a large pot and cover them with cold water. Boil the carrots until super tender, approximately 20-25 minutes. Drain well and puree with an immersion blender, stand blender or food processor.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt and set it aside.
- Preheat oven to 350 degrees. Grease or spray with cooking spray a 9×9 inch baking dish.
- Using a stand mixer or a hand mixer on medium speed, beat the cooked carrots, butter, and sugar until smooth. Add the eggs and vanilla extract, mixing just until combined. Add the flour mixture and mix just until combined.
- Pour the mixture into the prepared baking dish. Bake for 50-60 minutes or until lightly browned and set. Let stand for 10 minutes before serving. If desired, sprinkle with a dusting of powdered sugar.
Notes
- Cook the carrots until very tender. They should be just about falling apart when pierced with a fork. This will ensure that they puree smoothly.
- Drain them well. I drain the pot, then place it back on the burner with the heat as low as possible. I wait one minute and then drain again. I repeat this one more time to remove as much moisture as possible.
- This recipe is very forgiving. You can make the whole recipe in a food processor, with a stand or handheld mixer, or even an old-fashioned potato masher with a bowl and spoon.
- This recipe works as either a side dish or a dessert.
Nutrition
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Angelica Sereda
Carrot desserts reign supreme in our house. We will have to try this.