Carrot soufflé might sound fancy, but it's extremely easy to make. Simply boil carrots, mash them up and add the remaining ingredients. Once baked, you'll have a wonderfully creamy and rich dish that will brighten up your dinner table. The best part? You can serve it as a side or dessert – or both!

Completed carrot soufflé

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Things You’ll Need

  • 4 cups carrots (about 4 to 6 carrots), peeled and sliced

  • 3 eggs

  • 1/2 cup white sugar

  • 1/2 cup brown sugar (or more white sugar)

  • 2 tablespoons all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 teaspoons vanilla extract

  • 1/4 cup unsalted butter, melted

  • Powdered sugar (optional)

  • Butter (for greasing)

Ingredients for carrot soufflé

Step 1

Preheat the oven to 350°F. Grease a 9-inch baking dish with butter. Add the carrots to a large pot, cover with water and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes or until the carrots are tender and easily pierced with a fork.

Boil carrots until tender

Step 2

Let cool slightly. Drain the carrots, making sure to save a bit of boiling water. Add the carrots to a blender or food processor. Blend until smooth, slowly adding the water 1 tablespoon at a time. This will help blend and smooth the carrots.

Blend boiled carrots

Transfer the carrot mash to a large bowl.

Add blended carrots to large bowl

Step 3

In a small bowl, lightly beat the eggs. If you haven't already, melt the butter as well.

Beat the eggs and melt the butter

Step 4

To the carrots, add the eggs, melted butter, sugars, flour, baking powder, salt and vanilla extract. Mix until smooth and combined.

Combine all ingredients

Step 5

Pour the mixture into the greased baking dish.

Bake carrot soufflé

Step 6

Bake for 50 to 55 minutes or until a toothpick comes out clean. The soufflé should have a creamy, custardlike texture. Top with powdered sugar if you'd like. Serve warm or at room temperature. Enjoy!

Completed carrot soufflé


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