Easy Creamy Carrot Souffle

Better than sweet potato casserole any day! This easy recipe for sweet Carrot Souffle is the perfect side dish for any holiday table! #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!

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)

Easy Carrot Souffle - The perfect side dish for any holiday table! Better than sweet potato casserole any day!

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.

Easy Carrot Souffle - The perfect side dish for any holiday table! Better than sweet potato casserole any day!

Bake for about 60 minutes or until 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!

Try our Fresh Green Bean Casserole From Scratch.

Better than sweet potato casserole any day! This easy recipe for sweet Carrot Souffle is the perfect side dish for any holiday table! #carrot #souffle
Print Recipe
5 from 1 vote

Easy Creamy Carrot Souffle

Easy Carrot Souffle – The perfect side dish for any holiday table! Better than sweet potato casserole any day!
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: American
Keyword: carrot, souffle
Servings: 6
Calories: 334kcal
Author: Don’t Sweat The 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.
  • 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.
  • Add the flour, mix until smooth.
  • Add eggs, cinnamon, nutmeg then butter. (Note: Be careful not to over mix; you don’t want a lot of foam.)
  • 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.

Notes

This recipe is easily doubled.

Nutrition

Calories: 334kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 146mg | Sodium: 257mg | Potassium: 515mg | Fiber: 3g | Sugar: 31g | Vitamin A: 19570IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 1mg

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Comments

  1. Reply

    5 stars
    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

  2. Reply

    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!!

    1. Reply

      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!

  3. Reply

    Thank you for sharing! It is in the oven now and looks wonderful. My family and I looks forward to eating this. Happy Thanksgiving

    1. Reply

      Hope you enjoy! 🙂 Happy Thanksgiving!!

  4. Reply

    Could I use roasted carrots instead of cooked in water?

    1. Reply

      Of course!

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