Carrot Souffle: Perfectly Fluffy Souffle!

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Hi foodies! I’m Archie. We all love a classic side dish, and now you can enjoy that same amazing flavor with this easy carrot soufflé recipe! I love taking my family’s favorite dishes and giving them a fun twist. This simple recipe can be ready in 30 minutes or less, making it perfect for busy nights.

Serve it as a delightful side dish, a light dessert, or even with a sprinkle of powdered sugar. If you’re a fan of traditional soufflés, you’ll definitely want to add this carrot soufflé recipe to your list. Everyone will love it!

The soufflé will stay light and fluffy, so if you have leftovers, store them in an airtight container to keep them fresh. Enjoy! Get ready to add this delicious recipe to your kitchen recipe book.

carrot souffle

Carrot Souffle

Carrot Soufflé is a delightful dish blending sweet carrots with a light, airy texture. Baked to perfection, it offers a harmonious balance of flavors, enhanced by hints of cinnamon and nutmeg. This savory-sweet treat is a versatile side or dessert.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 6 People
Calories 311 kcal


  • 3/4 cup White sugar
  • 1 tsp Baking powder
  • 3 Large eggs
  • 1/2 cup Butter or margarine
  • 1/2 tsp Salt
  • 3 tbsp All-purpose flour
  • 1 tsp Vanilla extract
  • 1 lb Carrots, coarsely chopped


  • Preheat the oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
  • Bring a large pot of salted water to a boil, then add carrots and cook until tender, approximately 15 to 20 minutes.
  • Drain and mash the cooked carrots, then blend in butter, vanilla extract, and eggs until thoroughly mixed.
  • Combine sifted flour, baking powder, salt, and sugar in a separate bowl, then incorporate into the carrot mixture until smooth.
  • Transfer the mixture into the prepared casserole dish.
  • Bake for 45 minutes until fully cooked.
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Nutrition Facts:

Calories311 kcal
Carbohydrates35 g
Protein4 g
 Vitamin C3 mg
Iron1 mg
Sugar28 g
Calcium87 mg

Why Is It Named Soufflé?

carrot souffle

The term “soufflé” originates from the French verb “souffler,” which translates to “to blow” or “to puff.” This dessert earns its name due to its characteristic rise or puffing up when baked.

Is Soufflé Served Hot Or Cold?

Soufflés can be served either hot or cold, with hot soufflés often hearty enough to stand alone as a main dish, while others serve as savory accompaniments to an entrée.

Does Soufflé Taste Like Custard?

The distinction led me to consider soufflés, as they are essentially a variation of custard that emphasizes egg whites and requires baking in a water bath. It’s time to try making an experimental vegetable soufflé!

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