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Easy Carrot Souffle
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5 from 8 votes

Easy Carrot Souffle

Impress your guests with this delicious carrot souffle.
Course Side Dish
Cuisine French
Keyword carrot souffle
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Author Two Pink Peonies
Cost $8


  • 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 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp all spice
  • ½ tsp nutmeg
  • 1 tbsp vanilla extract
  • 2 tbsp 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.


You'll need about one pound of baby carrots or regular carrots. You can also use a 15 ounce can of carrots, if desired.