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This Carrot Souffle is one of those unique side dishes that you must have in your back pocket come the holiday season. Light, airy, and loaded with warm spices and a subtle sweetness that’s out of this world, you’ll have a hard time sharing.
Made of cooked, pureed carrots blended with butter, eggs, sugar, vanilla, and warming spices, Carrot Souffle is sure to hit the spot every time. Fold in some whipped egg whites to make it supremely fluffy, and you’ve got yourself something special. Ditch the norm this year and make something everyone will be raving about for months to come.
Why You’ll Love This Carrot Souffle Recipe
- Texture. This souffle is wonderfully light and airy, almost cloud-like.
- Subtle sweetness. While this is a side dish, not a dessert, between the sugar and the warming spices, it has a comforting sweetness that makes for the perfect break from a rich, savory meal.
- Surprisingly easy. While the term “souffle” might sound intimidating to some, this recipe is actually easy to make and yields elegant results. All of your guests will be wondering when you turned into a professional chef!
Carrot Souffle Ingredients
- Carrots
- Granulated sugar
- Butter: Let the butter soften at room temperature before using.
- Eggs and egg whites: The egg whites should be at room temperature before beginning.
- Vanilla
- Flour: All-purpose flour is great here, but you could also use a 1:1 gluten-free flour instead.
- Baking powder
- Seasonings: Cinnamon, nutmeg, and salt.
How to Make Carrot Souffle
Here’s a quick look at how to make carrot souffle. Don’t forget to scroll to the recipe card below for more thorough instructions.
- Prep. Preheat the oven to 350°F and grease an 8-inch round baking dish with butter.
- Boil. Boil the carrots in water for 20-25 minutes. Drain the carrots and allow them to cool to room temperature.
- Puree. In a food processor puree the carrots until smooth. Pulse in the sugar, butter, eggs, and vanilla followed by the flour, baking powder, and seasonings. Once smooth, transfer the mixture to a large mixing bowl.
- Add the egg whites. Beat the egg whites until stiff peaks form and fold them into the the carrot mixture.
- Bake. Pour the souffle batter into the baking dish and bake for 45-50 minutes.
Recipe Tips for Success
- Cool. Be sure to allow the boiled carrots time to cool to room temperature before proceeding. If they are too hot, you run the risk of cooking the eggs in the batter before the souffle even makes it to the oven.
- Room temperature egg whites. Start with room-temperature egg whites. Cold egg whites won’t whip up and hold volume properly, which will end you with a flat souffle.
- Light and fluffy. When beating the egg whites, do so until they are seriously light and fluffy. You want to see stiff peaks form. This process incorporates air into the egg whites which are then folded into the batter, making the souffle fluffy.
- Gentle. When folding the beaten egg whites into the carrot mixture, do so gently so as not to knock the air out of the egg whites.
- No peaking. Resist the temptation to open the oven door as the souffle bakes. Introducing cooler air can get in the way of the souffle’s ability to rise properly.
Serving Suggestions
Carrot souffle is one of those dishes you need at your next holiday table. It goes beautifully with festive mains such as Oven Roasted Turkey and/or Boneless Prime Rib Roast as well as with other holiday-savvy sides. I have been loving it with this Green Been Casserole, my Oven Roasted Brussels Sprouts, and this wonderfully savory Cheesy Baked Cauliflower.
Proper Storage
- To store. Allow the souffle to cool completely before wrapping the baking dish tightly in a double layer of plastic wrap or transferring its contents to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the souffle to thaw (if applicable) before removing the plastic wrap, covering the baking dish with aluminum foil, and baking at 350°F for 10 to 15 minutes or until heated through. You could also microwave a portion in 30-second intervals until heated through.
Easy Vegetable Side Dishes
- Air Fryer Carrots
- Broccoli Cheese Casserole Recipe
- Garlic Butter Collard Greens
- Butternut Squash and Spinach Pie
- Roasted Brussel Sprouts with Bacon
- Roasted Artichokes
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Carrot Souffle
This fluffy Carrot Souffle loaded with warm spices and a subtle sweetness is totally delicious and irresistible.
Ingredients
- 2 pounds carrots,, chopped
- ⅔ cup granulated sugar
- ½ cup butter,, softened at room temperature
- 2 eggs
- ½ teaspoon vanilla
- 3 tablespoons all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- a pinch of ground nutmeg
- ½ teaspoon salt
- 3 egg whites
Instructions
- Prep. Preheat the oven to 350°F and liberally grease an 8-inch round baking dish with butter.
- Boil. Add the carrots to a pot and cover with water. Boil for 20 to 25 minutes or until the carrots are tender. Drain the carrots.
- Cool. Allow the carrots to cool to room temperature.
- Puree. Add the cooled carrots to a food processor or blender and puree until smooth. Pulse in the sugar, butter, eggs, and vanilla, followed by the flour, baking powder, cinnamon, nutmeg, and salt. Pulse until everything is nice and smooth. Transfer the mixture to a large mixing bowl and set aside.
- Whip the egg whites. Beat the egg whites with an electric mixer at high speed until stiff peaks form.
- Put it all together. Using a rubber spatula, gently fold the egg whites into the carrot mixture.
- Bake. Pour the souffle batter into the greased baking dish and bake for 45 to 50 minutes or until the souffle is puffed up and the top is golden brown.
- Remove from the oven and let it stand for 5 to 10 minutes before serving.
Notes
- Cooled Carrots: Cool the boiled carrots to room temperature before mixing.
- Room Temp Egg Whites: Use room-temperature egg whites for better volume and a fluffier soufflé.
- Fold Gently: Carefully fold the egg whites into the carrot mix to keep the airiness intact.
- Storage Tips: Transfer the soufflé to an airtight container and refrigerate for up to 4 days or freeze for 3 months.
- Reheating: Thaw if frozen, then reheat covered with foil in a 350°F oven for 10 to 15 minutes or microwave in 30-second intervals until warm.
Nutrition
Calories: 328kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 467mg | Potassium: 639mg | Fiber: 4g | Sugar: 30g | Vitamin A: 25811IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Such an amazing recipe! Thanks so much for sharing!
Such fantastic side dish! That is definitely a must make!
Oh my goodness the picture alone is making my mouth water. I bet this is so tasty!
I am so excited to try this. Carrots already have a natural sweetness that is going to be so perfect with the sugar, and that texture looks fantastic.