Carrot Souffle
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?
Roasted Carrot Soup
Glazed Carrot Cake Donuts
Homemade Carrot Bread
And Enjoy These Other Thanksgiving Sides!
Creamy Garlic Mashed Potatoes (dairy-free)
Carrot Casserole
Green Bean Cabbage Casserole
Pumpkin Dinner Rolls
Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram!
Pin for later:
Carrot Souffle
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.
Ingredients
- 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
Instructions
- 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.
Recipe Notes
If there's any leftovers, store in refrigerator. When ready for a piece, throw in microwave for 30 seconds to heat up.
[…] Carrot Souffle– At first, I wasn’t sure about a souffle made with carrots, but considering their natural sweetness, it really does make sense! 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 and is a family favorite for Pamela at Brooklyn Farm Girl. […]
Pumpkin recipes are here and there now, I really love and respect seasonal vegetables, but even they become annoying at once. And so I went to your blog and thought “oh, pumpkin pie again”, and then I saw that it was made from carrots, and I become very happy! I just want to cook something new and unusual. I’m sure it’s very delicious. Thank you for sharing simple and tasty recipes.
Hey Ann, I totally hear ya. Even though I’m a pumpkin addict, and will try anything pumpkin, even I need a change sometimes. I hope you like this Carrot pie, it’s really yummy, especially with some whipped cream on top! 🙂
[…] family really enjoys carrots, especially this roasted carrot soup and carrot souffle. We’re also huge fans of this simple carrot casserole, which takes just minutes to put together. […]
[…] Источник: brooklynfarmgirl.com […]
[…] Источник: brooklynfarmgirl.com […]
This looks fabulous!!! Your photos made my mouth water and now I will definitely run to the store for some carrots becuase unfortunatly I don’t have my own garden to grow beggies there 🙁 This whole idea of carrot suffle is so unique – personally I would never think of it. But I wanted to tell you one thing that is crucial for carrots used for desserts – never store them with apples or else they will become bitter. Found it here
http://www.listonic.com/protips/get/xjworxxmxw
Thanks for sharing this recipe! Best wishes!!!
I loooove carrot souffle! I made a recipe one year for a holiday meal. Gonna have to give your recipe a try too 🙂
Oh wow, I love this idea Pamela! What a great way to use up all your gorgeous carrots 🙂 I love how much veggies you snuck in here 🙂
A wonderful production of many lovely cool looking home grown carrots! 🙂
Cool pics too! xxx
Your carrot soufflé looks absolutely stunning! ooh yes!
This looks amazing! And talk about getting your veggies into dessert!
This looks delicious! I’ve made a carrot pudding that surprised me in how delicious it was too. I bet I would love this with the frosting too!
Oh my! All those carrots! I would die! I wish my garden would produce mass quantities of anything, I can hardly grow one tomato from start to finish! What a great way to use up all those babies!
Oh wow this is great!!!! Really smart!!
I think you should send me on over some carrots please, these look divine!
Also you should come backe this for me too 🙂 Looks amazing!
These carrots look very fresh, I would love to try this soufflé 😀
Yum!
Cheers
Choc Chip Uru
interesting way to use carrots.. the colour is seriously amazing!
This is the best way I’ve seen carrots used!! Love love love this dessert 🙂
Awesome… Ill be over in about 48hrs, Ill bring a bottle of Aussie Reisling to complement your gorgeous and oh so yummy Carrot Souffle. I adore carrots, I eat a raw carrot every day… but dont enjoy cooked carrot as much. Its weird! Love the pic of you with your bounty Pamela, your garden inspires me to get my garden on. 🙂
I really do wish I was your neighbor cause I’d be running over to have some of this soufflé.
Lucky you with all those beautiful carrots! Did I already say that I wish I were your neighbor?! Cause I do! 😀
This soufflé looks amazing and a fantastic new way to use carrots. Thanks!
This is fantastic!! And I want all that frosting.
I mean carrots. I want all the carrots.
Oh yummy what a fab way to use carrots, I love the idea of this dessert and it looks fab as well. I will happily come over for a slice 😀
How wonderful, I find carrots very dessert like, e.g. carrot cake, yum!! Love your beautiful souffle!!
That looks absolutely STUNNING! Yum!
You are just something else!! This looks awesome – pinning it, as always.
Carrot souffle? What an amazing idea!
We have loads of carrots growing and I can’t wait to pull them all out.
Kind of love that you have a carrot dessert nestled between a pile of carrots and towel with carrots on it — show carrots some love! I’m currently eating a couple carrots I sliced into coins as part of my lunch, but I wish SO hard that it was this souffle. It sounds incredible!
Glad you took notice to that Kelly! I get excited whenever I get to use that carrot towel! 😉
I am so impressed with this souffle! I don’t think I’ve seen a carrot one before, and it looks beautiful! I’m not a fan of carrot cake, but I definitely think I could try this souffle.
This looks like a total winner! I think I’ll eat it just as my meal – I mean, it’s a vegetable so that’s basically a salad, right?