Easy Creamy Carrot Souffle
Carrot souffle has replaced sweet potato casserole at our holiday table for good!
It’s to DIE for! Who knew mashed carrots could taste this amazing?
It’s rich, creamy, fluffy, sweet and the most amazing cooked carrots you will ever eat! It could almost be dessert. And dare I say…better than Piccadilly cafeterias.
Add this tasty dish to your holiday menu and receive rave reviews!
Check out our homemade Cranberry Sauce!
Easy Creamy Carrot Souffle
Peel, clean and dice the carrots into 1″ pieces. Bring water to a boil in a large pot. Add the carrots and cook for about 30 minutes until very soft.
While still hot place the carrots in your food processor or blender. Add the granulated sugar, brown sugar, flour, baking powder, vanilla extract, and mix. If you prefer less sweet you can certainly cut the sugars if desired.
Add eggs, cinnamon, nutmeg, butter, and mix until smooth. DO NOT over mix, you don’t want it foamy.
Preheat oven to 350 degrees. Prepare a casserole dish with baking spray. (I’ve used a 9×9 square and or oval)
Place in the prepared baking dish. Fill dish about three-quarters full, allowing for it to rise. It will puff up in the oven but within minutes after removing from the oven it naturally settles.
Check out our Pumpkin Muffins!
Bake for about 60 minutes or until the center springs back to touch. You can dust the top with powdered sugar if desired.
I have doubled the recipe with great results! It’s even good at room temperature.
Serve, enjoy this great recipe along with all the other side dishes at Thanksgiving or Christmas!
Try our Fresh Green Bean Casserole From Scratch.
Easy Creamy Carrot Souffle Recipe
Ingredients
- 1 1/2 pounds carrots, peeled
- Dash salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup butter, melted
Instructions
- Cut carrots into 1-inch chunks, place in a saucepan, cover with water. Add a dash of salt. Bring to a boil, cook for about 30 minutes or until carrots are very soft. Test with a fork.1 1/2 pounds carrots, peeled, Dash salt
- Preheat oven to 350 degrees. Prepare a casserole dish with baking spray. (I’ve used a 9×9 square and or oval)
- While carrots are hot, whip them in processor or blender; add sugars, baking powder, vanilla, and mix until smooth.1/2 cup sugar, 1/4 cup brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon vanilla
- Add the flour, mix until smooth.2 tablespoons all-purpose flour
- Add eggs, cinnamon, nutmeg then butter. (Note: Be careful not to over mix; you don’t want a lot of foam.)3 large eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg, 1/2 cup butter, melted
- Place in the prepared casserole dish. Fill dish about three-quarters full, allowing for it to rise.
- Bake for about 60 minutes or until center springs back to touch.
I followed the directions listed but my souffle did not rise. was only about 1/2 an inch high. i separated it into 2 pans. could that have been the problem? not enough in each pan?
Yes, that was probably the problem.
Can I make and cook the next day?
You can make this recipe 1 day ahead of time but it’s at its best right out of the oven. Either bake the souffle and store it in the fridge overnight or put the mixture together, refrigerate and bake it the next day.
Can I double the recipe?
Sure can!
This is DEFINITELY a 5 star recipe!
Thanks so much, Danielle!! 😀
I’ve been making this recipe for years now. Everybody absolutely loves it!!
Here’s another addition. I make 1 plain souffle and I make 1with raisins in it and after taking it out of the oven, I put mini marshmallows on the top and let them melt. The kids love this version also!!!
Could I use roasted carrots instead of cooked in water?
Of course!
Thank you for sharing! It is in the oven now and looks wonderful. My family and I looks forward to eating this. Happy Thanksgiving
Hope you enjoy! 🙂 Happy Thanksgiving!!
This looks very yummy!! But I missed the flour. It was in the ingredients listed but not the directions. When should I have put it in? And how will it turn out without the flour? Thank you!!
Hi Mary Beth! I’m so sorry I missed adding the flour to the directions. You add it to the food processor after the vanilla, mix until smooth. It should still come out ok, maybe a little less fluffy. I have corrected the recipe and really appreciate you bringing this to our attention. Happy Thanksgiving to you and your family!
What a wonderful side dish for the holidays! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen