This easy carrot souffle recipe is a great side dish for fall. This carrot souffle is also a fantastic side dish for Thanksgiving dinner but also easy enough to make for a weeknight dinner side as well.
I love making this carrot souffle for Thanksgiving. Everyone is always impressed by it but no one knows how easy it is to make!
This carrot souffle is also an awesome way to use up any extra carrots I have or to make an every day meal a bit more gourmet.
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Are souffles hard to make?
Never made a souffle before? Don’t worry! I know the word souffle can sound kind of well, intimidating but souffles are actually pretty easy to make. There is a little bit of prep but I don’t think the recipe is difficult at all.
This easy carrot souffle also pairs nicely with a chicken dinner. I promise this is not a super complicated dish to prepare and that anyone can make a souffle.
Do I have to use baby carrots for a carrot souffle or can I also used canned carrots?
I usually use baby carrots when making carrot souffle but you can also use canned carrots or you can also use one pound of whole carrots. If using whole carrots, wash them well and then peel some of the skin from it then slice and bake using the directions for baby carrots below.
If you are using canned carrots, drain the can and heat them on a stovetop with the brown sugar and butter as mentioned below. Let them cook on a low for a few minutes and then cool and continue with step four below.
What ingredients do I need to make this carrot souffle?
For this recipe, you’ll need:
- Baby carrots: You’ll need about one pound of baby carrots or regular carrots. You can also use a 15 ounce can of carrots, if desired.
- Eggs: You’ll need three large eggs for this recipe.
- Brown sugar: To sweeten our souffle.
- Baking powder: To make our souffle rise a little, although this carrot souffle will be more like quiche than a dessert souffle.
- Cinnamon, nutmeg, and all spice: To season our souffle with.
- Vanilla extract: Pure vanilla extract is best.
- Butter: You’ll want to use unsalted butter for this recipe.
Do I need a souffle dish to make a souffle?
A question I have seen from people who have never made a souffle or haven’t made one in a long time is if they need a souffle dish to make a souffle. The answer is no. You can use any oven safe casserole dish. I have used a 1.5 quart casserole dish before although a souffle dish does make it special, it is not absolutely necessary.
How to make this recipe
Spray a baking sheet or casserole dish with non stick spray and lay the baby carrots on the tray. Add the butter over the carrots and sprinkle the baby carrots with brown sugar and bake them until they are soft (about 30 minutes about 350 degrees).
Next, let the carrots cool and then run them through a food processor or blender. Add them along with the remaining ingredients into a large mixing bowl and mix thoroughly for at least five minutes on high.
Pour into a souffle or 1.5 quart casserole dish. Bake for about 55 minutes or until the souffle is the consistency of a quiche.
Other side dish recipes:
If you tried this Easy Carrot Souffle or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Easy Carrot Souffle
Equipment
- Souffle or casserole dish
- Hand mixer
Ingredients
- 1 bag baby carrots (about one pound) may also use regular carrots or canned carrots, see note.
- 3 large eggs
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon all spice
- ½ teaspoon nutmeg
- 2 teaspoon vanilla extract
- 2 tablespoon unsalted butter
- extra brown sugar for baking the carrots
Instructions
- Spray a casserole dish or baking tray with non stick spray and lay the baby carrots on the tray.
- Add the butter over the carrots and sprinkle the baby carrots with brown sugar and bake them until they are soft (about 30 minutes at 350 degrees).
- Let the carrots cool and then run them through a food processor or blender.
- Add them along with the remaining ingredients into a large mixing bowl and mix thoroughly for at least three minutes on high.
- Pour into a souffle or 1.5 quart casserole dish. Bake for about 55 minutes or until the souffle is the consistency of a quiche.
Chef Dennis says
My mouth is watering. I want to eat that!
Chef Dennis says
This Carrot Souffle looks absolutely mouthwatering!
Linda says
oh yum! I love something healthy-ish like this one. Who would have thought of adding carrots into a souffle?
Sues says
I need to try this! Can you tell me what size bag of baby carrots is needed? My grocery store sells them in many different amounts. Thanks.
Two Pink Peonies says
That is such a great question! I will have to go back update the post. The baby carrot size is a one pound bag.
FOODHEAL says
I live in France where souffle is made religiously that I have never dared to make it. Now reading from you I am like, what, this easy? I should try it out! Thank you so much
Rosario Arecco says
This looks delicious!
Ayngelina says
I have never made a souffle before but you have convinced me it is not as difficult as I think.
Sunrita says
Such a detailed and easy soufflé recipe. Your tips have given someone like me all the confidence to make it .
Melanie says
This recipe looks so good. The kids requested carrot cake for thanksgiving think we will try this one instead.
Melanie says
Adding this to the recipe book. Looks so good.
Katie Frazier says
I’ve never made a soufflé, but this recipe seems fairly easy! I may give it a shot soon!
Two Pink Peonies says
It is super easy! I hope you like the recipe
julie says
This sounds really yummy! Would an 8×8 square glass dish work to bake it in?
Two Pink Peonies says
You could use an 8 x 8 dish but something a little smaller might work better as it’ll come out a little thin. Or you could also double the recipe and an 8 x 8 would be fine!
Mae says
Ahhh! This looks and sounds delicious!
Bennett Flaherty says
Yum! This looks delicious…I am adding this recipe to my list of things to try!
Angelika says
This recipe looks very tasty and healthy! Thanks for sharing 🙂
Meesha says
This looks delicious!!