If you are looking for a side dish to impress this Thanksgiving or Christmas, look no further than this oven baked carrot souffle. Simple to prep with a few basic ingredients, it's a wonderful addition to your holiday dinners!
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We all know that Thanksgiving is all about the side dishes, if you are looking to try something new this year, this carrot souffle is a sure fire hit.
Simple and easy to make, it's perfectly sweet, and is one tasty ways to serve carrots to the table. Made with a few simple ingredients, you'll likely have to hand already, it takes minutes to prep and the cooking time is hands off, leaving you free to get on with the rest of the show stopping meal.
Be sure to try my Air Fryer Carrots and Southern Candied Sweet Potatoes too!
How to make carrots souffle
- Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
- Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
- Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth.
- Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is set. Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.
Can you make it ahead of time?
This carrot souffle is best served as soon as it's ready so that it's nice and light and fluffy. You can prep the mixture a day or two ahead of time and keep it covered in the fridge til ready to cook. If you do have leftovers, they will keep well for 3 to 4 days and can be reheated in the oven at 400F for 10 minutes to serve.
Is this vegetable side dish sweet?
Yes, this is most definitely a sweet rather than savory side dish. If you love sweet potato casserole then you'll adore this! Sweetened with brown sugar and seasoned with vanilla and nutmeg, it's the perfect addition to your plate.
How do I know this carrot soufflé is done?
You can jiggle the dish and if it's very liquidy in the middle, it needs more time. If it's set and doesn't jiggle, it's ready. You can also check the middle with a toothpick (like I did here lol). The toothpick won't come out clean, but there will be a pudding-like consistency stuck to the toothpick. Checking with a toothpick will slightly deflate the soufflé.
What do you serve it with?
This carrot souffle is a perfect side to serve with your Thanksgiving or Christmas meal. It's perfect to serve with roasted meats, chicken, and turkey. Try it with:
- Roasted Air Fryer Turkey Breast
- Sous Vide Filet Mignon
- Thanksgiving Chicken
- Seasoned Air Fryer Turkey Wings
Be sure to serve it alongside your other favorite sides like Garlic Mashed Potatoes and Giblet Gravy too!
Recipe Notes and Tips
- Your carrots should be fork tender when cooked so that they combine easily with the other ingredients.
- To make this dish gluten-free, you can swap the all purpose flour of a gluten-free 1:1 flour.
- Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
- I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.
More Vegetable Side Dishes
- Sautéed Shredded Brussels Sprouts
- Marinated Air Fryer Vegetables
- Slow Cooker Garlic Herb Mushrooms
- Creamed Corn
Carrot Soufflé
Ingredients
- 1.5 lbs peeled and chopped carrots chopped into 1 inch chunks
- 3 large eggs
- ¾ cup packed light brown sugar
- ½ cup butter melted and cooled
- ¼ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- Powdered sugar optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
- Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
- Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth. Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is set. Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.
Notes
- Your carrots should be fork tender when cooked so that they combine easily with the other ingredients.
- To make this dish gluten-free, you can swap the all purpose flour of a gluten-free 1:1 flour.
- Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
- I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.
- The powdered sugar as garnish is optional in this recipe. It will make your soufflé a tad bit sweeter.
Jan Reither says
I haven't tried this, but I was thinking of using it with butternut squash instead. Thanks for giving me a great idea.
Jean Staffeld says
I made it with Swerve. It was delicious. I will definitely make it for holidays and potlucks. Thank you for the fantastic recipe. I am going to pass this recipe to my friends.