The Best Carrot Souffle Recipe | A Spicy Perspective (2024)

The Best Carrot Souffle Recipe – Lightly sweet and fluffy souffle casserole is made with mashed carrots and your favorite seasonal spices. It’s a decadent side dish that’s perfect for dinner parties and holiday celebrations!

Carrot Souffle Casserole

A light, decadent, melt-in-your-mouth souffle is a classic side dish that impresses guests every time.

Traditional sweet potato souffles are deliciously earthy and sweet. However, not everyone loves sweet potatoes… But almost everyone loves carrots!

This mashed carrot souffle recipe is a spin on classic sweet potato souffle casserole. It is sweet, soft, and packed with flavor. My family personally likes the taste of this version better than the original!

Also, it’s easier and nearly foolproof to make. Instead of being prepared in individual ramekins, we blend the ingredients and bake the souffle in one pan for a shareable casserole. So it is a great dish to pass around the table for the holidays!

Ingredients You Need

• Carrots – peeled and cut into chunks
• Butter – unsalted
• Granulated sugar – brightens the fresh carrot flavor
• Eggs – to get just the right fluffy texture
• Baking staples – all-purpose flour, baking powder, salt
• Vanilla extract – balances the sweet and savory flavors
• Spices – cinnamon, nutmeg, cayenne pepper (or pumpkin pie spice blend)

We also love to dust the top of the casserole with powdered sugar, but this is optional.

How to Make a Souffle Casserole with Carrots

Preheat the oven to 350 degrees F and grease a 9-inch square baking dish, or a 9-10 inch tart dish.

Place the chopped carrots in a pan and cover them with water. Then cover the pan with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)

Pour off the remaining water. Place the hot carrots in the food processor or blender. Add the butter and sugar, then cover and puree.

Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.

With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.

Scoop the carrot mixture into the prepared pan.

Get the Complete (Printable) Carrot Soufflé Recipe + VIDEO Below. Enjoy!

Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.

Serve warm, sprinkled with powder sugar if desired.

Recipe Variations

• Mix things up and really add an umph of holiday flavor by adding a little ground ginger and/or maple syrup.
• Make these as individual carrot souffles. Grease 8 ramekins with butter, and place them on a cookie sheet. Pour the pureed mixture evenly into the dishes. Bake for approximately 25-30 minutes, until the tops are fluffy and golden.
• Prepare the carrots in advance! This can become a kinda make ahead recipe if you boil the carrots a day or so beforehand. Once cooled store them in a container in the fridge until ready to puree and bake.

Serving and Storage Suggestions

Serve a beautiful souffle casserole for Thanksgiving or Christmas dinner, or on any special occasion. It’s a terrific side dish to enjoy with a stunning roasted turkey or baked ham!

Cover and refrigerate leftovers for 2-3 days. To reheat, bake in a 350 degree preheated oven for 15 minutes.

Looking for More Holiday Dinner Side Dishes?

• Oven Roasted Potatoes and Carrots with Herbs
• The Best duch*ess Potatoes
• Cheesy Southern Squash Casserole
• Roasted Vegetable Medley
• Garlic Butter Scalloped Sweet Potatoes