When you make this easy carrot soufflé recipe, you can enjoy a dish that’s both sweet and healthy. Get ready to enjoy this light, fluffy and perfectly sweet side dish and watch as your family requests it again and again.
Why We Love Carrot Soufflé
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.
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.
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.
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.
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.
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.
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How to Make Carrot Soufflé
Supplies Needed
- Saucepan – Use a large saucepan or an enameled cast iron Dutch oven to allow the carrots enough room to cook evenly.
- Stick Blender or Stand Mixer – A stick blender or large stand mixer is ideal, but you can also use a hand mixer with a large bowl or a food processor.
- 9×9″ Baking Dish – You can use a square, round, or oval casserole dish. Just make sure it’s an equivalent size. Otherwise, the baking time will need to be adjusted.
- Medium Bowl – You will need a bowl in addition to the bowl from your stand mixer to mix your dry ingredients separately.
Ingredients Needed
- 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.
- Baking Powder – Always check the expiration date on your baking powder to make sure it’s fresh.
- Ground Cinnamon – Cinnamon adds the cozy flavor of fall to this dish. You can also substitute pumpkin pie spice if you like.
- Ground Nutmeg – I like freshly grated nutmeg, but if you have pre-ground, that works, too.
- 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.
- Granulated Sweetener – You can use white sugar, brown sugar or sucanat, but do not use honey or maple syrup. Liquid sweeteners will affect the texture and baking time.
- Eggs – Always use best practices when handling farm-fresh eggs.
- Vanilla Extract – Learn how to make vanilla extract here.
- Powdered Sugar – A dusting of powdered sugar on top is optional, but very pretty.
Step-by-Step 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 stick blender 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.
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!
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.
Other Posts You May Enjoy
- Carrot Top Pesto: A Unique Twist on a Classic
- How to Plant Carrot Seeds (for Maximum Germination)
- 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
Carrot Soufflé
Equipment
- Saucepan
- Stand Mixer
- Baking Dish equivalent in size to a 9×9"
- Medium Bowl
Ingredients
- 7 Cups Carrots peeled and chopped
- 3 Tablespoons Flour
- 1 1/2 teaspoon Baking Powder
- 1 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg ground
- 1/2 teaspoon Salt
- 1/2 Cup Butter room temperature
- 1/2 Cup Granulated Sugar
- 4 Whole Eggs beaten and room temperature
- 1 1/2 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.
