A Delicious Carrot Souffle Recipe

Carrot Souffle
Justin Bernhaut/Stockbyte/Getty Images
  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Yield: 8 servings carrot soufflé
Nutritional Guidelines (per serving)
315 Calories
16g Fat
38g Carbs
6g Protein
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Nutrition Facts
Servings: 8 servings carrot soufflé
Amount per serving
Calories 315
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 43%
Cholesterol 143mg 48%
Sodium 360mg 16%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 15%
Protein 6g
Calcium 116mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This carrot souffle recipe makes a delightful, and puffy side dish for any beef, pork or poultry meal. It's also an ideal main-meal offering for a vegetarian and a delicious dessert alternative for anyone who really loves carrots. 

This is a nontraditional soufflé because the eggs aren't separated and the whites beaten until stiff before combining with the remaining ingredients. The volume here is from the baking powder.

Ingredients

  • 2 pounds carrots (peeled and trimmed, cut into chunks)
  • 1/2 cup/4 ounces butter (room-temperature)
  • 2 large eggs (room-temperature, beaten)
  • 3 tablespoons flour (all-purpose)
  • 1 teaspoon baking powder
  • 3/4 cup sugar (granulated)
  • 1/8 teaspoon cinnamon

Steps to Make It

  1. Cook carrots in boiling salted water until tender, about 20 to 25 minutes. Drain well and mash while still warm.

  2. Heat oven to 400 F. Butter a 2-quart soufflé dish.

  3. Combine the mashed carrots with butter, eggs, flour, baking powder, sugar, and cinnamon. Pour into the prepared soufflé dish and bake for 15 minutes. Reduce heat to 350 F and bake 45 minutes longer.

  4. Remove from oven and serve immediately.

What Exactly Is a Soufflé?

  • A soufflé is a light and airy mixture that typically gets its volume from stiffly beaten egg whites that are combined with the other ingredients.

  • They can be sweet or savory, hot, cold or frozen. Baked soufflés are fragile and must be eaten as soon as they come out of the oven because escaping hot air trapped in them will cause them to deflate and lose their beautiful, fluffy appearance.

  • Savory soufflés are most often baked and served hot and can be made with cheese, meat, seafood or vegetables.

  • Dessert soufflés are typically served hot, cold or frozen and are made with fruit purées, chocolate, lemon or alcohol.   

More Carrot Recipes

  • Sweet and Sour Carrots Recipe: This easy Asian-inspired recipe is made with pineapple, bell peppers, vinegar and soy sauce for a sweet-and-sour tang. Best of all, it only takes 20 minutes to prepare and cook.

  • Baked Carrots With Cheddar Cheese SauceAn easy, basic cheddar cheese sauce turns these carrots into a very special casserole. The breadcrumb topping gives the dish some crunchy texture.

  • Carrots With Fresh Herbs Recipe: Here's another easy carrot dish that is company worthy with the addition of onions, herbs, and a splash of fresh orange juice. Add toasted sliced or slivered almonds or shredded or grated Parmesan cheese just before serving for further enhancement.