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This image shows a freshly baked carrot soufflé, golden brown and perfectly puffed up, just out of the oven, ready to be served.

Carrot Soufflé Recipe

Carrot soufflé is a light, sweet, and fluffy dish made with tender mashed carrots, butter, eggs, and a touch of vanilla. With its delicate texture and subtle sweetness, this soufflé pairs beautifully with savory dishes or stands alone as a comforting side or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine French
Servings 6 people
Calories 311 kcal

Equipment

  • Large pot
  • Potato masher or food processor
  • Strainer or colander
  • 2-quart casserole dish
  • Oven
  • Sifter
  • Whisk or electric mixer
  • Mixing bowl

Ingredients
  

  • 1 lbs carrots, coarsely chopped
  • ¾ cup white sugar
  • 3 tbsp all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup butter

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
  • Boil a large pot of salted water and cook the carrots until tender, about 15 to 20 minutes.
    his image shows dry ingredients being sifted into a mixing bowl, ensuring a light and airy texture for the carrot soufflé batter.
  • Drain well, then mash until smooth.
    This image shows softened carrots being drained and mashed in a bowl, creating a smooth and velvety base for the soufflé.
  • Stir in butter, vanilla extract, and eggs, mixing thoroughly.
    This image shows wet ingredients being whisked together in a large bowl, blending flavors to create a rich batter for the carrot soufflé.
  • In a separate bowl, sift together flour, baking powder, salt, and sugar before gradually incorporating them into the carrot mixture until smooth.
    ifting-dry-ingredients-into-a-bowl-for-a-light-and-fluffy-texture-top-down-shot
  • Pour the mixture into the prepared casserole dish and bake for 45 minutes, until set and slightly golden.
    freshly-baked-carrot-souffle-golden-brown-and-puffed-up-top-down-shot

Notes

  • Use a food processor instead of mashing for an ultra-smooth texture.
  • Room temperature eggs blend more evenly into the batter, preventing curdling.