Easy Creamy Carrot Souffle

Carrot souffle has replaced sweet potato casserole at our holiday table for good!

Carrot souffle in a white casserole dish.

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!

Check out our homemade Cranberry Sauce!

Easy Creamy Carrot Souffle

carrot souffle - carrots pureed in the bowl of a food processor

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. (Iโ€™ve used a 9ร—9 square and or oval)

unbaked Carrot Souffle in a white casserole dish

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.

Check out our Pumpkin Muffins!

baked Carrot Souffle in a white casserole dish

Bake for about 60 minutes or until the 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 along with all the other side dishes at Thanksgiving or Christmas!

Try our Fresh Green Bean Casserole From Scratch.

Carrot souffle in a white casserole dish.

Easy Creamy Carrot Souffle Recipe

The perfect side dish for any holiday table! Better than sweet potato casserole any day!
4.37 from 11 votes
Print Pin Rate
Course: Side Dish, Vegetable
Cuisine: American
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 6
Calories: 334kcal
Author: Leigh Harris


  • 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


  • 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.
    1 1/2 pounds carrots, peeled, Dash salt
  • 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.
    1/2 cup sugar, 1/4 cup brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon vanilla
  • Add the flour, mix until smooth.
    2 tablespoons all-purpose flour
  • Add eggs, cinnamon, nutmeg then butter. (Note: Be careful not to over mix; you don’t want a lot of foam.)
    3 large eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg, 1/2 cup butter, melted
  • 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.


This recipe is easily doubled.
You can reduce the amount of sugar to cut some of the sweetness.
Make Ahead – Cook the carrots, cool them and refrigerate until ready to bake. Let them come to room temperature before proceeding with the recipe. You can also bake it 1 day ahead, let it cool completely, and cover and refrigerate. Reheat in a 325-degree oven until warmed through.
Storing – Let cool completely, cover tightly with plastic wrap, and refrigerate for up to 3 days.


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

Share With Your Friends And Family!


  1. I followed the directions listed but my souffle did not rise. was only about 1/2 an inch high. i separated it into 2 pans. could that have been the problem? not enough in each pan?

    1. You can make this recipe 1 day ahead of time but itโ€™s at its best right out of the oven. Either bake the souffle and store it in the fridge overnight or put the mixture together, refrigerate and bake it the next day.

  2. I’ve been making this recipe for years now. Everybody absolutely loves it!!
    Here’s another addition. I make 1 plain souffle and I make 1with raisins in it and after taking it out of the oven, I put mini marshmallows on the top and let them melt. The kids love this version also!!!5 stars

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

  4. 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. 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!

  5. 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 Helen5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *