If you’re looking for a stunning dish to serve this holiday season, look no further than this carrot souffle. Carrot souffle has a light and airy texture that almost melts in your mouth. It works as a side dish paired with baked ham or turkey, but it’s also sweet enough to serve as dessert.
If you’ve never tried Carrot Souffle, you’re seriously missing out! This dish is surprisingly delicious and so perfect for your next holiday get together.
Carrot Souffle is a unique side dish that many people have never tried, but trust me on this one, it’s incredible! In my opinion, Thanksgiving just isn’t complete without Carrot Souffle. I’m OBSESSED.
Carrot Souffle is a recipe that can be enjoyed warm, room temperature or cold. No matter how you serve it, it’s sure to be a hit! I invite every single one of you over to my house to try a piece of this Carrot Souffle. I want you all to be believers that boiled and mashed carrots can make one heck of a great tasting dessert. This Souffle is made out of magic… and a ton of carrots!
Last week we picked pounds and pounds of carrots in the garden. We usually use them in pasta dishes, Carrot Casserole or some breakfast bread, but I really wanted to use them for dessert. I did think about baking a carrot cake, but I really wanted a dish that would let the carrots shine. This Carrot Souffle totally does that.
This recipe uses 2 pounds of carrots! 2 pounds! So, if you’re swimming in a garden of carrots this is a great and tasty way to use them up! Even though there is a ton of carrots in here, it’s still a very sweet and decadent dessert. The texture is of a lightly baked cake. You can serve it with a dusting of powdered sugar or throw some frosting on top. Either way, this Carrot Souffle is going to be a winner at the dessert table!
How To Make Carrot Souffle
This dessert is so simple to make. Carrot Souffle might sound fancy, but this fluffy carrot casserole can be whipped up quick and easy in the food processor. There’s no whipping or folding egg whites involved. And I’m so excited for you to try it!
To make this recipe, just follow these simple instructions:
Chop up about 2 pounds of carrots to begin this recipe. (Reminder: Never throw away your carrot tops! Make this Carrot Tops Vegetable Broth!)
Bring a pot of water to boil and boil the carrots for about 20 minutes or until they are tender. Drain the carrots and set aside.
Preheat your oven to 350 degrees. Add all ingredients (carrots, butter, sugars, flour, baking powder, vanilla, eggs, cinnamon and salt) to a food processor and pulse a few times until smooth. Transfer this mixture to a large circular baking dish that has been sprayed with nonstick cooking spray.
Bake for 30 minutes. Take out and enjoy as is or sprinkle powdered sugar over the top or put a dot of frosting on top of each slice.
I like to enjoy my Carrot Souffle served warm, but it’s actually fabulous served a bit chilled as well!
Can Carrot Souffle Be Made Ahead Of Time?
You can make Carrot Souffle ahead of time, but it’s the most fluffiest straight out of the oven. You could save some time by cooking the carrots and refrigerating them up to 24 hours in advance. Just let them come to room temp before adding them to the food processor.
Can You Freeze Carrot Souffle?
You can freeze Carrot Souffle for up to 3 months. When you’re ready to serve it, let it thaw in the refrigerator overnight. Pop it in the oven at a low temperature to warm completely.
How Do You Reheat This Carrot Souffle Recipe?
You can microwave the souffle in 30 second increments or heat in the oven at a low temperature.
I really hope you love this recipe as much as my family does! I love whipping up new and unique desserts to try. This one is definitely unique and definitely delicious.
Looking For More Carrot Recipes?
And Enjoy These Other Thanksgiving Sides!
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- 2 pounds carrots peeled and chopped
- 1/2 cup butter melted
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 eggs
- pinch of cinnamon
- pinch of salt
- powdered sugar or frosting to put on top optional
- Preheat oven to 350 degrees.
- Bring a large pot of water to a boil. Place carrots into pot. Cook carrots until tender, about 20 minutes.
- Put carrots, butter, sugars, flour, baking powder, vanilla, eggs, cinnamon and salt into food processor. Pulse a few times until smooth.
- Transfer to circular baking dish that has been sprayed with nonstick spray.
- Bake for 30 minutes.
- Sprinkle powdered sugar or put a dot of frosting on top of each slice.