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Carrot souffle in a white casserole dish.
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4.30 from 10 votes

Easy Creamy Carrot Souffle Recipe

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, Vegetable
Cuisine: American
Keyword: carrot, souffle
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 9x9 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