Every bite of this Carrot Souffle is comforting, sweet, and mouth-watering. Boiled carrots are blended with a few baking staples and warm seasonings before it’s baked to fluffy perfection. Serve it as a holiday dessert or side dish!
Healthy carrot souffle recipe
Do you have a huge bag of carrots taking up all of the room in your fridge? Instead of storing them away, use them up in this comforting Carrot Souffle recipe!
This is a stunning dish to serve for dessert or as a side dish during the holidays. Every bite is light, airy, and practically melts in your mouth. It’s a must-have next to the Thanksgiving Turkey or on the dessert table with a classic Pumpkin Pie.
This easy carrot souffle comes together in a food processor before being baked to fluffy perfection. The warming cinnamon and brown sugar in the souffle are so comforting when served hot and fresh out of the oven, but the chilled leftovers are just as delicious. It’s seriously the best way to use up leftover carrots and reduce food waste!
The best carrots for carrot souffle
I love using up a bounty of fresh carrots for this recipe. Fresh carrots (especially from your garden!) will give your souffle the best flavor! Frozen or canned carrots also work well (and save you time), or you can use up the leftover cooked carrots you already have in your fridge.
How to make carrot souffle for dessert
It’s almost hard to believe how easy this souffle recipe is. All you need is a food processor or blender to put it together! Here’s how it’s done:
Cook the carrots in a pot of boiling water until they’re fork tender.
Transfer the soft carrots to a food processor along with the butter, sugars, flour, baking powder, vanilla, eggs, cinnamon, and salt. Pulse until the mixture is smooth.
Pour the mix into a pie pan or circular baking dish and bake. You’ll know it’s ready when it’s slightly brown and set.
To finish the souffle, sprinkle the top with powdered sugar or serve each slice with vanilla buttercream or cream cheese frosting. Enjoy!
Tips and substitutions
- Flour – I used all purpose flour, but you can use any flour you have at home.
- Baking dish – You can bake the souffle in a pie pan, circular dish, or a regular casserole dish. It all depends on how you prefer it to look during the presentation.
- Food processor – If you don’t own a food processor, a blender is the next best thing or you can mash the boiled carrots by hand.
- Veggies – Make this recipe with another root vegetable! Sweet potatoes, butternut squash, or pumpkin are all great options.
- Serving – Carrot souffle is best served with powdered sugar on top but you can also use whipped cream, frosting (vanilla or chocolate), or a sprinkle of cinnamon or pumpkin pie spice.
Can carrot souffle be made ahead of time?
You can make this recipe 1 day ahead of time but it’s at its fluffiest right out of the oven. Either bake the souffle and store it in the fridge overnight or put the mixture together and bake it the next day. The carrots can also be boiled a day before making the souffle to save time.
Can you freeze carrot souffle?
Yes! Bake the souffle as normal, let it cool, then cover and freeze for up to 3 months. Let it thaw overnight and warm it in a low temperature oven before serving.
Looking for more carrot recipes?
More Thanksgiving side dishes to try
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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 F.
- 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 a 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.
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