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Carrot Souffle

Prep Time:

15 Minutes

Cook Time:

1 Hour


6 Servings



About the Recipe

This carrot souffle is made with pureed carrots, sugar, butter and eggs, all cooked together to golden brown perfection. A light and fluffy side dish option that pairs well with Easter Ham! This dish can be sweet or savory.


  • 2 pounds carrots peeled and thinly sliced

  • 1/2 cup butter melted

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon cinnamon

  • 4 eggs

  • 1/4 cup all purpose flour

  • 1 1/4 teaspoons baking powder

  • 3/4 teaspoon salt

  • 1/2 cup granulated sugar

  • cooking spray

  • Optional: Powdered sugar for garnish

  • Optional Flavors: Orange Zest, Ginger, Pumpkin Pie Spice, Maple Syrup

  • Optional Toppings: Toppings: Add a brown sugar streusel topping, chopped pecans or miniature marshmallows to make your souffle extra special.


Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.

  • Bring a pot of lightly salted water to a boil. Add the carrots, and cook for 15-18 minutes or until carrots are very tender.

  • Drain the carrots and place them in the bowl of a food processor. Add the butter, vanilla extract, cinnamon and eggs. Process until smooth.

  • Add the flour, baking powder, salt and sugar to the food processor. Pulse until just combined.

  • Add optional flavors, if desired.

  • Pour the carrot mixture into the prepared dish. Bake for 40-45 minutes or until golden brown and set. Let stand for 5 minutes, then serve. Garnish with powdered sugar if desired. Or the optional toppings listed above.


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