# Carrot Souffle

Cooked carrots blended with eggs, butter, brown sugar and cinnamon and baked until puffed and set. Sweet and smooth.

 

 

 ![Carrot Souffle](https://irenpins.com/wp-content/uploads/2026/11/ire-251-carrot-souffle-07d79b20.webp)  

 [Print](#wpzoom-recipe-card-carrot-souffle) 

  

 

 

 

## Carrot Souffle

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Side DishDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

55

minutes

Cooked carrots blended with eggs, butter, brown sugar and cinnamon and baked until puffed and set. Sweet and smooth.

### Ingredients

- 2 lb carrots, peeled and sliced
- 4 large eggs
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/3 cup flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 cup milk
- 1 tablespoon powdered sugar, for dusting

### Directions

- Heat the oven to 350°F and butter a 2-quart baking dish.
- Peel the carrots with a [swivel vegetable peeler](/go/amazon/?p=B00X597ZXS) and slice them 1/2 inch thick.
- Boil the carrots in salted water 15 minutes, until very soft, then drain well.
- Let them steam dry in the pot for 3 minutes.
- Blend the carrots in a food processor until smooth.
- Add the eggs, butter, sugar, flour, baking powder, vanilla, cinnamon, nutmeg, salt and milk.
- Blend again until smooth with no lumps.
- Pour into the dish.
- Bake 45 to 50 minutes, until puffed and set in the center.
- Dust with the powdered sugar and serve hot.

 

### Notes

 

The souffle falls as it cools, which is normal. Make the batter a day ahead, cover it and bake it cold, adding 10 minutes. Leftovers keep 3 days and reheat at 350°F. Use sweet potatoes in place of some carrots if you like.

 

  

## Why it feels like dessert

 

Blended carrots make the batter smooth, and the cinnamon and brown sugar give a sweet-potato-casserole feel. Baking powder gives a light puff. The texture is closer to a soft custard than a cake.

 

Boil the carrots until very soft. Firm carrots leave small bits in the blend. Steaming them dry in the pot keeps extra water out of the batter.

 

## Carrot Souffle swaps

 

Maple syrup can replace some of the sugar. Sweet potatoes work for some of the carrots. Do not use canned carrots, since they are watery and the batter turns loose.

 

Reheat portions in the oven so the texture stays soft. Cover loosely with foil.

 

## What to serve

 

It sits well next to ham, turkey or roast chicken on a holiday table.

 

Serve it as a side, but nobody will mind if it ends up next to dessert. A dusting of powdered sugar is a nice finish.

 

## Make ahead and a common mistake

 

Blend the carrots until completely smooth. Lumps stay in the finished dish. Do not worry when the top sinks as it cools. That is how it behaves.

 

One mistake is overfilling the dish. The batter puffs, so leave a little space at the top.