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Home recipes Dessert

Easy Carrot Souffle

1 hour
carrot
Posted:9/24/21
Updated:9/24/21
Jump to Recipe

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!

slice of carrot souffle cake with chocolate frosting on top.

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!

2 slices of carrot souffle on white plate.

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. 

5 whole carrots on white table.

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!

slice of carrot souffle on white plate with frosting on top, fork next to it.

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.
2 slices of moist carrot souffle on plate.

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?

  • Oven Baked Carrots
  • Carrot Casserole
  • Chocolate Chip Carrot Bread
  • Glazed Carrot Cake Donuts

More Thanksgiving side dishes to try

  • Green Bean Casserole
  • Kielbasa and Cabbage
  • Creamy Mashed Potatoes
  • Pumpkin Dinner Rolls 

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4.50 from 2 votes

Carrot Souffle

Print
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!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time 1 hour
serves 8

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 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.

Notes

If there’s any leftovers, store in the refrigerator in an airtight container. When ready for a piece, throw in microwave for 15-30 seconds to heat up.

Nutrition Information:

Calories: 215kcal (11%)
Course:Dessert
Cuisine:American
Keyword:Carrot Souffle
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Similar Recipes

  • Chocolate Chip Carrot Bread
  • Carrot Casserole
  • Chocolate Carrot Strawberry Garden
  • Baked Carrot Cake Donuts

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  1. Ann says

    October 12, 2019 at 3:54 am

    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.

    Reply
    • Pamela says

      October 14, 2019 at 10:16 am

      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! 🙂

      Reply
  2. Paula says

    August 29, 2014 at 11:47 am

    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!!!

    Reply
  3. Amy @ Elephant Eats says

    August 21, 2014 at 1:58 pm

    I loooove carrot souffle! I made a recipe one year for a holiday meal. Gonna have to give your recipe a try too 🙂

    Reply
  4. Kelly says

    August 12, 2014 at 3:43 pm

    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 🙂

    Reply
  5. Sophie says

    August 10, 2014 at 3:41 pm

    A wonderful production of many lovely cool looking home grown carrots! 🙂
    Cool pics too! xxx

    Your carrot soufflé looks absolutely stunning! ooh yes!

    Reply
  6. Ashley says

    August 8, 2014 at 9:14 pm

    This looks amazing! And talk about getting your veggies into dessert!

    Reply
  7. PassTheKnife says

    August 8, 2014 at 2:22 pm

    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!

    Reply
  8. Nicole ~ Cooking for Keeps says

    August 8, 2014 at 12:45 pm

    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!

    Reply
  9. Jocelyn (Grandbaby Cakes) says

    August 8, 2014 at 9:17 am

    Oh wow this is great!!!! Really smart!!

    Reply
  10. Emma | Fork and Good says

    August 8, 2014 at 9:14 am

    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!

    Reply
  11. Choc Chip Uru says

    August 8, 2014 at 12:11 am

    These carrots look very fresh, I would love to try this soufflé 😀
    Yum!

    Cheers
    Choc Chip Uru

    Reply
  12. Thalia @ butter and brioche says

    August 8, 2014 at 12:03 am

    interesting way to use carrots.. the colour is seriously amazing!

    Reply
  13. Zainab says

    August 7, 2014 at 10:02 pm

    This is the best way I’ve seen carrots used!! Love love love this dessert 🙂

    Reply
  14. Anna Johnston says

    August 7, 2014 at 9:24 pm

    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. 🙂

    Reply
  15. Norma | Allspice and Nutmeg says

    August 7, 2014 at 8:14 pm

    I really do wish I was your neighbor cause I’d be running over to have some of this soufflé.

    Reply
  16. Cindy @ Pick Fresh Foods says

    August 7, 2014 at 7:11 pm

    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!

    Reply
  17. Katie says

    August 7, 2014 at 6:46 pm

    This is fantastic!! And I want all that frosting.

    I mean carrots. I want all the carrots.

    Reply
  18. Emma @ Bake Then Eat says

    August 7, 2014 at 5:22 pm

    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 😀

    Reply
  19. Suzanne says

    August 7, 2014 at 5:07 pm

    How wonderful, I find carrots very dessert like, e.g. carrot cake, yum!! Love your beautiful souffle!!

    Reply
  20. Alessandra // the foodie teen says

    August 7, 2014 at 3:05 pm

    That looks absolutely STUNNING! Yum!

    Reply
  21. Cecile @ My Yellow Farmhouse says

    August 7, 2014 at 2:30 pm

    You are just something else!! This looks awesome – pinning it, as always.

    Reply
  22. Dannii @ Hungry Healthy Happy says

    August 7, 2014 at 1:53 pm

    Carrot souffle? What an amazing idea!
    We have loads of carrots growing and I can’t wait to pull them all out.

    Reply
  23. Kelly @ hidden fruits and veggies says

    August 7, 2014 at 12:16 pm

    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!

    Reply
    • Pamela says

      August 7, 2014 at 12:48 pm

      Glad you took notice to that Kelly! I get excited whenever I get to use that carrot towel! 😉

      Reply
  24. Gayle @ Pumpkin 'N Spice says

    August 7, 2014 at 12:04 pm

    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.

    Reply
  25. Kelly @ Trial and Eater says

    August 7, 2014 at 10:15 am

    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?

    Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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