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.
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 such as lemon rosemary chicken. I promise this is not a super complicated dish to prepare and that anyone can make a souffle.
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.
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.
How do I make this easy carrot souffle?
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:
- Easy Butternut Squash Souffle
- Cheesy Butternut Squash Casserole
- How Cook an Acorn Squash in your Crockpot
- Corn Souffle
Easy Carrot Souffle
- Souffle or casserole dish
- Hand mixer
- 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
- 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.