Perfect in the fall or as a holiday feast side dish, this pretty Carrot Souffle is a tasty twist on traditional souffles. With stunning color and amazing flavor, everyone raves about this side dish!
This Carrot Souffle is often requested by my family and friends whenever we gather for a holiday meal. It’s perfect with Thanksgiving and Christmas meals, but I’ll also make it throughout the fall because it is just that good.
Easy to double or even triple, this carrot recipe is fluffy, not too sweet, buttery, and oh-so-delicious! It’s creamy and goes fabulously with turkey, of course, but also a number of other meats.
You can also prep this dish ahead of time and then just bake it before serving. And, unlike a regular souffle, this one isn’t quite so temperamental. It’s easy to make, and you can even freeze it before baking so you can make it weeks in advance.
Inspired by the carrot souffle in Carrie Vitt’s book Deliciously Organic, this dish is stunning, elegant, and really quite simple. This Carrot Souffle is a must-try side dish – trust me; you’ll love it!
Why I love this recipe
- Carrot Souffle is easy to make, and everyone always compliments it!
- It’s a fabulous way to change up carrots.
- Lightly sweetened, the nutmeg really makes this dish special!
What is a souffle?
Originating in France, souffles are baked dishes that are lightened with egg. Souffles can be either sweet or savory, and bake up light and fluffy. This Carrot Souffle recipe won’t bake up quite as high as some other souffles, but it is still light, airy, and super delicious.
Gather these ingredients for Carrot Souffle
- Carrots – Peeled and cut into 1-inch pieces.
- Maple syrup – Real maple syrup.
- Vanilla extract – Pure vanilla extract is best in this recipe.
- Baking powder – To help the souffle rise.
- Whole wheat pastry flour
- Ground cinnamon – Fresh spices are best!
- Butter – I use unsalted butter in this recipe; melted.
- Nutmeg – I use whole nutmeg and grate what I need with a microplane grater.
How to make Carrot Souffle
- Preheat your oven to 350-F and adjust the rack to the middle position. Butter an 8×8 baking dish.
- Simmer the peeled and trimmed carrots in an inch of water until they’re tender.
- Transfer the soft carrots to a food processor. Add the maple syrup, vanilla, baking powder, flour, cinnamon, and melted butter.
- Puree the carrots and add the eggs one at a time while the machine is running. The mixture should be smooth and silky.
- Transfer the carrot puree to your prepared baking dish.
- Dust the top of the souffle with freshly ground nutmeg and bake until set and the edges are golden brown.
- Serve and enjoy!
Tips & substitutions
- Butter the sides of the baking dish so the souffle can rise up without sticking.
- Make sure your baking powder hasn’t expired.
- This dish is best served right out of the oven so use a pretty casserole dish that can double as a serving dish.
- Use a blender instead of your food processor if your puree isn’t silky smooth.
- You can make the recipe all the way up to baking it and freeze the puree. Then, just thaw it and bake it as instructed.
Serve this amazing Carrot Souffle with Thanksgiving dishes like your holiday turkey, roast beef, or a succulent pork roast. It’s equally fabulous at Christmas paired with other delicious sides like roasted Brussels sprouts or spaghetti squash. If you really love carrots, also try Roasted Vegetable Goat Cheese Raisin Side Dish or Roasted Carrots Easy Appetizer Recipe.
Store any leftover souffle in an airtight container in the fridge for 2-3 days.
Check out these awesome side dishes recipes while you’re here
- My Mom’s Corn Pudding Souffle
- La Comedia Sweet Potato Souffle
- Green Bean Bacon Casserole
- Pancetta Ciabatta Corn Pudding
- Creamy Mushroom Orzo with Ricotta
- Vegan Sweet Potato Casserole
- Colcannon Irish Potatoes with Bacon
- Pumpkin Mashed Potatoes
Get the Recipe:
Delicious Carrot Souffle Side Dish Recipe
- 1 pound carrots, peeld and cut into 1-inch pieces
- ¾ cup maple syrup
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 2 Tbs. plus 1 tsp. whole wheat pastry flour
- ½ tsp. ground cinnamon
- ½ cup unsalted butter, melted
- 2 large eggs
- Preheat oven to 350 and adjust rack to middle position. Butter an 8x8 baking dish.
- Bring an inch of water to a simmer on medium-low heat in a medium saucepan. Add carrots, cover, and simmer for 15 minutes until tender. Drain well.
- Pour cooked carrots into a food processor. Add maple syrup, vanilla, baking powder, flour, cinnamon, and melted butter, and puree. While the machine is running, add eggs, one at a time through the tube. Process until smooth. Pour carrots into the pan.
- Dust with nutmeg; bake for 1 hour or until set and edges are golden brown.
- Easy tip: This dish freezes well. After pureeing, pour into a covered container and freeze. Thaw, pour into pan, and bake as stated above, when ready to use.