Why We Love Carrot Soufflé
There are so many reasons why you'll love this carrot soufflé, but here are some of the highlights:
- Use Up Garden Produce: We plant carrots in our garden every year because they are so versatile. We enjoy them fresh in a variety of dishes, preserve them by making fermented ginger carrots, and even use the tops to make carrot top pesto. This is just one more recipe to add to our carrot arsenal!
- Versatile: During harvest season, I have to wait for our sugar pumpkins to properly cure, and I dream of creamy custard pies full of nutmeg and warm spices. But here’s the great news: you can imitate all the best aspects of pumpkin pie, right down to the color, by making a carrot soufflé. This recipe also works well with any cooked and puréed squash or pumpkin.
- Simple: With just a few simple ingredients (almost all of them which are probably already in your pantry), you can whip up a delicious and nutritious treat for the whole family.
What Is Carrot Soufflé
Carrot soufflé combines cooked carrots, eggs, flour, and delicious spices for a light, airy texture. Like all soufflé, the texture is rich and slightly spongy without a heavy egg flavor. Its natural sweetness makes it a great side dish for any meal.
Ingredients Needed
For a full list of ingredients and measurements, check out the recipe card below.
- Carrots - We like the color that orange carrots make, but you can use any color of carrots you have on hand.
- Flour - While I enjoy mostly baking with freshly milled flour, all-purpose flour is best for this recipe.
- Salt - We always buy Redmond Real Salt for both our family and our animals! Homesteading Hack: Using that link for Redmond Salt will automatically give you 15% off your order!
- Butter - Learn how to make homemade butter here.
- Vanilla Extract - Learn how to make vanilla extract here.
How to Make Carrot Soufflé
Step 1: Preheat oven to 350°F. Grease a 9×9-inch baking dish and set aside.
Step 2: Chop carrots into small, uniform pieces.
Step 3: Add carrots to a large pot of water. Bring to a boil and boil the carrots until very tender (approximately 20 minutes). Drain well and add to a large mixing bowl or the bowl of a stand mixer.
Step 4: Using a stand mixer or a stick blender on medium speed, add butter and sugar to the cooked carrots and blend (or beat) until a smooth texture (it will resemble a purée).
Add eggs one at a time, then the vanilla extract, mixing after each until just combined.
Step 5: In a separate medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
Fold in the flour mixture and mix until combined.
Step 6: Pour the carrot mixture into the prepared baking dish.
Bake for 55-60 minutes until lightly browned and the center is no longer liquid.
Step 7: Let stand for 10 minutes, and if desired, dust with powdered sugar before serving.
How to Serve Carrot Soufflé
While pumpkin pie is served as a dessert, carrot soufflé is typically a side dish. Much like sweet potatoes, carrots contain so many natural sugars that they offer a sweet side as opposed to some of our savory favorites like creamy corn pudding, creamed onions, or potato peel pie.
Serve this dish alongside grilled or roasted chicken, broiled fish, or on a long, laden table for a holiday feast. It’s sure to please the crowd while also packing a great nutritional punch.
Tips for the Best Carrot Soufflé
Carrot soufflé is a simple recipe, but there are some key elements that can take it to the next level. Follow these tips for consistently perfect carrot soufflé:
- Selecting Your Carrots - Choose fresh and firm carrots for the best flavor and texture.
- Preparing Your Carrots - Cooking the carrots until they're very tender will bring out their natural sweetness. Additionally, using a hand blender (or regular high-powered blender) to puree the carrots until smooth will help create a light and fluffy texture in your carrot soufflé recipe.
- Don’t Overmix - Gently fold to mix in your dry ingredients. Overmixing the batter will lead to a dense soufflé.
- Room Temperature Ingredients - Allowing your ingredients to come to room temperature will allow for even mixing and a smoother texture.
- Leave the Oven Door Closed - Resist the urge to open the oven door during baking time. This can cause the soufflé to sink.
FAQ
Carrot soufflé is a light, puffy side dish made with cooked and pureed carrots, eggs, flour, and more.
To achieve a light and fluffy texture, use room-temperature ingredients and avoid overmixing.
Avoid overmixing, use room temperature ingredients, and avoid opening the oven door. These can cause the soufflé to collapse or not rise.
Yes, you can! Prepare the carrot mix and refrigerate it for up to a day. Allow it to come to room temperature before baking.
Serve it as a side with roasted chicken or beef. It's also great as a light snack or dessert.
The Homestead Kitchen
This recipe for carrot soufflé was featured in issue No. 22 of the Homestead Kitchen magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks or advice, this magazine was designed just for you.
As new homesteaders, it took us a lot of trial and error to overcome feelings of inadequacy. Now, we have made it our mission to share our journey and knowledge with others to help them bypass some of those growing pains.
With the Homestead Kitchen magazine, you will be put on the fast track to homesteading with confidence as we share how to overcome the big obstacles along with the little things that can make a huge impact on your success.
Now, the Homestead Kitchen magazine is available in print! So subscribe today and start enjoying this magazine in the palm of your hand.
Did you try this recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then snap a photo of your carrot soufflé and tag us on social media @homesteadingfamily so we can see!
Other Posts You May Enjoy
- Carrot Top Pesto: A Unique Twist on a Classic
- Homemade Fermented Ginger Carrots
- Easy Healthy Broccoli Salad Recipe
- Creamed Onions: A Delicious Side Dish Recipe
- Creamy Corn Pudding: A Southern Comfort Classic
- Traditional Potato Peel Pie Recipe
- Stuffed Acorn Squash Recipe
Carrot Soufflé
Equipment
- Saucepan
- Stand Mixer
- Baking Dish equivalent in size to a 9x9"
- Medium Bowl
Ingredients
- 7 Cups Carrots peeled and chopped
- 3 Tablespoons Flour
- 1 ½ teaspoon Baking Powder
- 1 ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg ground
- ½ teaspoon Salt
- ½ Cup Butter room temperature
- ½ Cup Granulated Sugar
- 4 Whole Eggs beaten and room temperature
- 1 ½ teaspoon Vanilla Extract
- Powdered Sugar optional
Instructions
- Preheat oven to 350°F. Grease a 9×9-inch baking dish and set aside.
- Add carrots to large pot of water. Bring to a boil and boil the carrots until very tender (approximately 20 minutes). Drain well and add to a large mixing bowl or the bowl of a stand mixer.
- Using a stand mixer or a hand mixer on medium speed, beat the cooked carrots until their texture begins to resemble purée.
- Add butter and sugar to the puréed carrots and beat until smooth.
- Add eggs one at a time, then the vanilla extract, mixing after each until just combined.
- In a separate medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Fold in the flour mixture and mix until combined.
- Pour the carrot mixture into the prepared baking dish. Bake for 55-60 minutes until lightly browned and the center is no longer liquid.
- Let stand for 10 minutes, and if desired, dust with powdered sugar before serving.
Notes
- Selecting Your Carrots – Choose fresh and firm carrots for the best flavor and texture.
- Preparing Your Carrots – Cooking the carrots until they’re very tender will bring out their natural sweetness. Additionally, using a hand blender (or regular high-powered blender) to puree the carrots until smooth will help create a light and fluffy texture in your carrot soufflé recipe.
- Don’t Overmix – Gently fold to mix in your dry ingredients. Overmixing the batter will lead to a dense soufflé.
- Room Temperature Ingredients – Allowing your ingredients to come to room temperature will allow for even mixing and a smoother texture.
- Leave the Oven Door Closed – Resist the urge to open the oven door during baking time. This can cause the soufflé to sink.
