Carrot Souffle is a delicious side dish made with fresh carrots, cinnamon, nutmeg, butter, sugar, vanilla, and eggs. Its pudding-like texture reminds me of the smooth custard and flavorings of pumpkin pie.
The Ultimate Carrot Soufflé
This delicious and easy carrot soufflé recipe is the perfect addition to your holiday table. Whip it up in no time and impress your family and friends with its tasty and fluffy texture. This dish is the perfect addition to 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.
Simple Ingredients
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 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 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.
Beth’s Recipe Tips
- For aesthetic purposes, peel the carrots so that a fresh, bright orange color comes through.
- 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 mixer or handheld mixer, or even an old-fashioned potato masher and a bowl and spoon.
- You can substitute pumpkin pie spice for the cinnamon and nutmeg.
- This recipe works as either a side dish or a dessert.
How to freeze carrot soufflé
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.
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.
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
- 1/2 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
- For aesthetic purposes, peel the carrots so that a fresh, bright orange color comes through.
- 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 the pot back on the burner with the heat as low as it will go. Wait 1 minute and then drain again. I repeat this one more time to get off as much moisture as possible.
- This recipe is very forgiving. You can make the whole recipe in a food processor, with a stand mixer or handheld mixer, or even an old-fashioned potato masher and a bowl and spoon.
- You can substitute pumpkin pie spice for the cinnamon and nutmeg.
- This recipe works as either a side dish or a dessert.
- Bake for about 50-60 minutes or just until set and lightly browned.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months. See more below about freezing carrot souffle.
Nutrition
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Angelica Sereda
Carrot desserts reign supreme in our house. We will have to try this.