Carrot Souffle Recipe
Holiday recipes are just so fun and for the most part delicious! For many of us we look forward to the foods of our childhood. For others its an adventure in eating. This Carrot Souffle Recipe, is tasty and fun!
When I was a kid I didn't want anything to do with a cooked vegetable other than corn and potatoes. Then creamed spinach came along and I loved it! I wouldn't give any other cooked vegetable a chance to the point that one of my grandmother, who loved to cook, always put a plate of raw veggies and some type of new dip she whipped up, every time I visited.
Then I grew up, began cooking, and found out the variety of ways I enjoyed cooked vegetables. Roasted at a high temp or grilled are my favs!
If you enjoy baked sweet potatoes or sweet potato casserole or even pineapple stuffing, I think you'll like this! This Carrot Soufflé recipe is a wonderful compliment to ham, turkey or roast chicken.
Table of Contents
Why you'll love this carrot recipe
- This Savory Carrot Soufflé recipe is easy to make. Steam the carrots ahead and assemble when ready to bake.
- Its light, not heavy like some holiday dishes.
- It has a pleasant sweet flavor. However you can make this less or more sweet. You do you.
- It's pretty! You can even make this an individual carrot soufflé recipe vs in a larger dish.
- Bonus, the kids just may eat their carrots lol!
- This recipe was made famous by Piccadilly Cafeteria style restaurants, found in southern U.S, states.
Ingredients for Carrot Souffle
- Carrots
- Vanilla
- Sugar
- Salt
- Eggs
- Baking powder
- Flour
- Butter
- Powdered sugar
Instructions
Prep you carrots and steam, pressure cook or boil until very tender. Drain, mash well, and remove any excess liquid (if applicable). Blot dry. Add all ingredients, other than the eggs, and mix well. Whisk eggs vigorously, fold in and immediately turn out mixture into a well buttered casserole.
Tips
- Make this plain or better yet add a little big of amazing spiced to it by using my Spiced Sugar recipe. Trust me, you'll use it in so many baked goods, tea and more!
- You can steam and mash the carrots ahead of time however you really cant assemble this ahead of time and bake when ready. It won't puff up, due to the ingredients settling/compressing.
- Powdered sugar is not neccessary on top but it looks pretty and adds a delicate sweet touch.
- If you love carrots, feel free to cut the sugar down if you are watching sweets.
- The original carrot souffle recipe called for ¾ cup sugar. Since carrots are sweet I cut it down by 2 TBS. You can choose to do that or stick with ¾ cup. Your call.
Can I make this ahead of time?
Not fully. I suggest if you need to, that you prepare it up until the eggs need to be added. If you add them after mixing, they should fluff it up. I have not tried this way, but I feel like it would work.
Storage
- Store leftovers in the baking dish it was in covered tightly in plastic wrap. Or scoop out and store in a glass or plastic container.
- Reheat gently in microwave to enjoy any leftovers.
A perfect compliment to holiday meals. This carrot recipe is a great Thanksgiving side dish recipe or Christmas side dish recipe. XO Colleen
Sides Dish Recipes to try
Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @ColleensCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started the food blog, Soufflé Bombay in 2009. Read more about her here.
Carrot Souffle Recipe
Ingredients
- 1 ¾ pounds carrots
- 2 teaspoons vanilla
- ½ cup plus 2 TBS sugar
- 1 ½ teaspoons baking powder
- pinch salt
- 3 eggs
- 2 TBS flour
- 1 stick butter, melted and cooled. Plus additional for greasing your baking dish.
- powdered sugar for dusting the top after its baked
Instructions
- Preheat oven to 350 degrees.
- Butter a small baking dish.
- Cut your carrots into somewhat even sized peices. Cook your carrots by either boiling or steaming them. If steaming you can choose to just cut carrots in half since they will steam evenly.
- Once carrots are very soft (cook time will depend on method and size and width of carrots). Drain them.
- Either put carrots into a food processor or blender and puree or use a mixer to do the same and then quickly add in vanilla, sugar, baking powder and just a pinch of salt. and pulse or mix to combine.
- At this point I like to scrape it into a bowl (I know another dirty dish). And sprinkle on the flour, mixing it in with a spatula.
- Add in your melted and cooled butter, stirring to blend.
- Next beat/whip your eggs with either a metal whisk (vigorously) or a mixer. You want to get your eggs whipped and fluffy. Fold them in to your mixture and pour into your prepared baking dish.
- Pop that right into the oven (you want this aerated, so don't let it sit around long before baking).
- Bake for about an hour depending on width and depth of your dish. You can also do this in ramekins with less bake time.
- Serve this hot or at room temperature.
How much of each ingredient? I didn’t see any measurements
Scroll down to the recipe card or at the very top of the post, hit "jump to recipe" and the ingredients and instructions are there, you can choose to print as well. Enjoy!