Dinner

Carrot Souffle Recipe

ByLila Prescott February 15, 2026February 15, 2026

Introduction

This Carrot Soufflé is a comforting and lightly sweet side dish that brings a delightful twist to your meal. With tender carrots blended into a smooth, fluffy bake, it’s perfect for family dinners or holiday gatherings.

A bright orange, smooth and fluffy pumpkin dessert fills a white baking dish, with a single scoop lifted by a metal spoon showing its soft texture. The top layer is dusted evenly with white powdered sugar, adding a slight contrast to the vibrant orange surface. The shape of the baking dish is rectangular with rounded edges, and the background features a white marbled surface. The composition highlights a fresh, creamy and inviting look of the pumpkin dessert with one layer of vivid orange with a soft texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds carrots (peeled and thinly sliced)
1/2 cup butter (melted)

1 teaspoon vanilla extract
1/4 teaspoon cinnamon

4 eggs
1/4 cup all-purpose flour

1 1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup granulated sugar

Cooking spray
Powdered sugar for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and coat a 2-quart baking dish with cooking spray to prevent sticking.

Step 2: Bring a pot of lightly salted water to a boil. Add the sliced carrots and cook for 15-18 minutes until they are very tender.
Step 3: Drain the carrots well and transfer them to a food processor. Add melted butter, vanilla extract, cinnamon, and eggs. Process until the mixture is completely smooth.
Step 4: Add the flour, baking powder, salt, and sugar to the food processor. Pulse just until all ingredients are combined—avoid overmixing.

Step 5: Pour the carrot mixture into the prepared baking dish. Bake for 40-45 minutes until it turns golden brown and is set in the center.
Step 6: Allow the souffle to cool and stand for 5 minutes before serving. Optionally, dust with powdered sugar for a pretty finish.

Tips & Variations

For a richer flavor, use brown butter instead of melted butter before blending with the carrots.

Add a pinch of nutmeg with the cinnamon for a warmer spice note.
To make it more savory, reduce the sugar and omit the vanilla extract, adding a little grated cheese on top before baking.
If you don’t have a food processor, use a blender or mash the carrots thoroughly and whisk ingredients by hand for a more textured result.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to maintain texture and flavor. Avoid microwaving as it can make the souffle soggy.