How to Make Carrot Souffle

The best carrot soufflé is light, fluffy, and just the right amount of sweet! Made with fresh shredded carrots, steamed carrots, or canned carrots, it’s an easy souffle recipe that tastes like a Piccadilly Cafeteria copycat in gluten-free form. This carrot casserole is one of the best easy holiday side dishes for Thanksgiving, Christmas, or Easter, pairing perfectly with any meal. Pin this easy carrot recipe so you’ll always have a sweet veggie side dish ready for any occasion!

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I used to be the Chief Managing Editor for FoodieMama.com. As such, I read each and every article that was published on the site. I edited them for grammatical problems and published them on our network.

I read a lot of neat articles, but one on a carrot souffle recently caught my attention. The author, Ilena Ewen, wrote a column on raising foodie kids, and she presented the recipe for carrot soufflé as a way to encourage children to eat and love vegetables.

She's not into the hiding veggies to get them into bellies trickery that pops up from time to time, and this souffle is clearly carrots with a few things added in.

Some of my Easter guests were dubious about trying the carrot souffle, but it won them over.

It's so sweet that it could easily be served for dessert with a scoop of ice cream.

In fact, I halved the sugar in my version below because it was even a little too sweet for my taste. (I thought that was impossible, but apparently, it isn't.)

One more note: this recipe fills only a small pan. You would have to double it to fill a 9x9 baking dish.

I would recommend doubling it; it's that good. Everyone will want seconds.

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What you'll need to make easy carrot souffle

EQUIPMENT

• Potato masher - You can also use forks to mash the cooked carrots, but a potato masher makes it easier. Or you could go really fancy and pulse them in a food processor.
• Egg separator - If you have a different method of separating the yolk from the egg whites, go ahead and do your thing. I prefer to use an egg separator.
• Electric mixer - You'll need to whip the egg whites into frothy stiff peaks. The easiest way to do this is to use a handheld electric mixer or even a stand mixer, but if you only have a whisk, go at it with that.

INGREDIENTS 

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See printable recipe card at the bottom of the page for measurements and nutritional information.

• Fresh carrots - You'll need to wash and peel them before cooking.
• Melted butter - This can be salted or unsalted. It doesn't really matter.
• Large eggs - You'll use two of these eggs whole and separate the last one.
• White sugar - This souffle is pretty sweet, even though I have removed about half of the sugar suggested in the original recipe. Feel free to cut back a bit more if you're calorie conscious. You can also substitute brown sugar for a slightly different flavor.
• All-purpose flour - This thickens the souffle and makes the carrot stick together. If you are making a gluten-free souffle, use a gluten-free baking mix such as Pamela's.
• Baking powder - This makes the souffle puff up a bit.
• Vanilla bean paste - Vanilla bean paste is made from crushed up vanilla beans in a thick, syrupy liquid. Vanilla extract is made from soaking vanilla beans in alcohol and then removing them. I prefer to use vanilla bean paste because it has a richer and more intense vanilla flavor, especially in baked goods. But if you only have vanilla extract, you can also use that.

How to make easy carrot souffle

1. Preheat oven to 350º. Spritz a one quart casserole dish or souffle dish with butter flavored cooking spray.
2. Cook the carrots until fork-tender using your preferred method. I microwaved mine, but you could also boil them in water with a pinch of salt in a large pot. Drain any cooking liquid and add the carrots to a large bowl. Add the melted butter, and mash with a potato masher or fork until nearly smooth. I personally liked the texture the finished dish had when I left some chunks of slightly larger carrots, but then I also like lumpy mashed potatoes, so go with what you like.
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3. Add 2 eggs, sugar, flour, baking powder, and vanilla. Mix well.
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4. Separate the last egg, adding the yolk to the carrot mixture. Whip the white until it is fluffy and forms stiff peaks.
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5. Carefully and gently fold the frothy whites into the carrot mixture.
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6. Spoon into the prepared casserole dish.
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7. Bake for 40 minutes or until firm. Serve hot.
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Storing leftover carrot souffle

Carrot souffle keeps nicely in the refrigerator. Store it in an airtight container or a freezer bag for up to 3-5 days. To reheat, place a serving of the souffle on a plate and microwave for 30 seconds at a time until hot.

Try these other holiday side dishes while you're here:

• Baked Pineapple Casserole
• Zucchini Noodles with Garlic, Lemon, & Parmesan
• Garlic Parmesan Roasted Carrots
• Oven Roasted Sweet Potato Fries
• Egg and Asparagus Salad with Mimosa Vinaigrette Dressing
• CrockPot Sweet Potato Casserole
• CrockPot Make Ahead Mashed Potatoes
• Candied Yams with Marshmallows

Recipe

Easy Carrot Soufflé

The best carrot soufflé is light, fluffy, and just the right amount of sweet! Made with fresh shredded carrots, steamed carrots, or canned carrots, it’s an easy souffle recipe that tastes like a Piccadilly Cafeteria copycat in gluten-free form. This carrot casserole is one of the best easy holiday side dishes for Thanksgiving, Christmas, or Easter, pairing perfectly with any meal.

4.97 from 27 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert, Side Dish

Cuisine French

Servings 6 people

Calories 174 kcal

Equipment

• Potato masher
• Egg separator
• Electric mixer

Ingredients

  

1x2x3x

• 1 pounds carrots peeled
• ¼ cup butter melted
• 3 eggs separated
• ¼ cup sugar
• 2 tablespoons all-purpose flour or a gluten-free baking mix
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla bean paste or equal amount vanilla extract

Instructions

 

• Preheat oven to 350º.
• Cook the carrots using your desired method. I microwaved mine. Add the melted butter and mash with a potato masher or fork until nearly smooth. (I liked the texture it had when I left chunks of slightly unmashed carrot in the mix.)
• Add 2 eggs, sugar, flour, baking powder, and vanilla. Mix well.
• Separate the last egg, adding the yolk into the souffle. Whip the white until it is fluffy and forms stiff peaks.
• Gently and carefully fold the egg white into the carrot mixture. Spoon into a 1 quart casserole or souffle dish that has been lightly greased or sprayed with butter-flavor cooking spray.
• Bake at 350 degrees for 40 minutes or until firm. Serve hot.

Nutrition

Calories: 174kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 257mg | Potassium: 272mg | Fiber: 2g | Sugar: 12g | Vitamin A: 12985IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg

Keyword carrots, souffle

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