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A carrot souffle in a casserole dish with a few servings missing

Carrot Souffle

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Fluffy carrot cake meets creamy sweet potato casserole in this unforgettable Carrot Souffle. It’s a holiday-worthy side dish that’ll have everybody begging for the recipe!


  • 1 lb peeled, coarsely chopped carrots
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 3 large eggs
  • 3 tbsp (24g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (155g) sugar
  • Powdered sugar, optional


  1. Preheat the oven to 350°F (175°C). Lightly grease a 2-quart (9×9-inch) casserole dish.
  2. Add the carrots to a large pot or pan and add enough water to fully cover them. Cook until tender, 15-20 minutes, then drain the water.
  3. Add the cooked carrots to a food processor or blender and puree until smooth, then transfer to a bowl.
  4. Add the melted butter, vanilla extract and eggs and whisk together until well combined.
  5. Add the flour, baking powder, salt and sugar and gently stir together until well combined.
  6. Pour the mixture into the prepared casserole dish and bake for 40-45 minutes or until lightly golden and set.
  7. Let cool for 5-10 minutes, then sprinkle with powdered sugar if desired and serve.


  • Makes 4-6 servings.
  • To Store: Cover cooled souffle tightly or transfer it to an airtight container and refrigerate it. Enjoy it within 4-5 days.
  • To Reheat: Reheat souffle in a 350°F oven for 10-15 minutes, or until it heats all the way through and puffs back up. Serve it immediately. Small portions should be warmed up in the microwave instead.
  • To Freeze: Place cooled souffle into a freezer-safe container and freeze for up to 1 month. Thaw in the fridge before reheating.


  • Serving Size:
  • Calories: 319
  • Sugar: 29.1 g
  • Sodium: 285.4 mg
  • Fat: 17.9 g
  • Carbohydrates: 36.7 g
  • Protein: 4.4 g
  • Cholesterol: 133.7 mg

Keywords: souffle dish, how to make a souffle, carrot side dish