Heather is happiest when taking a beautiful photo, creating something in her kitchen, or elbows-deep in a DIY project.
What Is a Soufflé?
The word "soufflé" is French of course! It means "to blow up" or "puff up." There are so many different kinds of soufflés. At its core, a soufflé is a French dish made with a main base ingredient and eggs. Some recipes call for adding egg yolks and whites in the same step while others specify to beat egg whites separately and then fold into the rest of the batter. The latter method creates a deliciously light and fluffy dish. Souffles can be sweet or savory.
Soufflés rise high in the oven, as their name suggests, and then generally deflate about 5 minutes after coming out of the oven. Soufflés are a bit notorious for being a difficult dish to create. My best advice is to make sure you follow your recipe and instructions to the letter and don't open the oven until the timer goes off. Prematurely opening the oven door will cause your soufflé to deflate and come out not-so-great. It's tempting, but resist! Leave the door closed and just watch through the window. Soufflés do deflate on their own, typically about five minutes after coming out of the oven.
Rate This Recipe!
Easy Carrot Souffle
While souffles can be temperamental, this recipe for carrot souffle is easy and pretty fool-proof. Pin this recipe now so you'll have it when you're looking for holiday side dishes or when you're hungry for something new and delicious. This souffle will rise in the oven but it won't be as light and fluffy as other souffles—so don't be alarmed or think you messed up. It's texture reminds me of an airy pumpkin pie or sweet potato casserole. This souffle is a little sweet and lends itself nicely as a side dish or even a dessert. This recipe is a great way to transform ordinary carrots into something almost regal. Whip this up on a weeknight or your favorite holiday; it's always yummy!
|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
Baking a Souffle
- 1 pound carrots, par-boiled
- 3 tablespoons flour
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 3 eggs
How to Make Carrot Souffle
- Peel, cut, and par-boil carrots. Preheat oven to 350° F.
- Drain and pour into blender with butter.
- Add remaining ingredients and blend well.
- Pour into greased baking dish.
- Bake in 350° oven for 45 minutes. Don't open oven during this time or soufflé may deflate.
Cooking a Souffle
Tips for Carrot Souffle Side Dishes
- Most grocery stores sell prepackaged carrots in a bag by the pound (16 ounces). It's usually about 5-6 medium-sized carrots.
- Don't open the oven until it's time!
- When serving, you can scoop the soufflé like mashed sweet potatoes. You can also bake this recipe in a glass loaf pan or pie dish and gently slice servings. I like to bake mine in individual ramekins. This makes serving simple and looks so pretty!
- Garnish the top with some freshly grated or toasted carrot or shredded coconut. I love to eat my carrot souffle with a heaping dollop of whipped cream.
This carrot soufflé is gorgeous! It's one of my favorite side dish recipes. I absolutely love the color—perfect for crisp Autumn entertaining and holiday side dishes. The combination of carrots and cinnamon is so homey. This souffle dish is fancy enough to serve at your next special dinner but simple enough to make and serve any night. If you're not usually a fan of carrots, you should definitely try them this way as you might be pleasantly surprised. Enjoy!
5 Reasons to Start Eating More Carrots Today!
- Better Vision: Carrots are packed with beta-carotene. Our liver converts this into Vitamin A. Vitamin A is then transformed in the retina to rhodopsin, a purple pigment necessary for night vision. If this isn't a reason that will sell kids on carrots, I don't know what is. Make sure you use the phrases "night vision" and "ninja skills." It can be easy to neglect your eyes if you aren't getting them checked annually due to contacts or lenses. While I urge you to get your eyes regularly checked if you don't, it's been shown that eating carrots can help protect against macular degeneration and cataracts.
- Kick Cancer: Carrots produce a natural pesticide called Falcarinol which protects their roots from fungal disease. This compound is found in very few places, carrots being one of the more common sources. Studies conducted found carrot-eating mice had lower cancer risks. Death or cake? I choose cake. Cancer or carrots, I choose carrots. Cake or carrot souffle? Carrot souffle! No really! You don't feel guilty if you eat a second helping of carrot souffle and you also don't get that terrible bloated feeling like you have a giant ball of dough and sugar in your belly.
- Anti-Aging: You hear about antioxidants, and you know they're supposed to be good for you, but what do they really do? You know how apples or bananas turn brown if you cut them up and leave them laying around? They're oxidizing. The beta-carotene found in carrots helps slow down the aging of cells that normally happens through regular metabolism. It protects you from free-radicals which damage your cells through a similar process as described above with the brown fruit (oxidation). While it doesn't sound that terrible, the cell damage leads to chronic illnesses and cancer. Okay, so you won't live forever like a vampire or the highlander, but eating more carrots isn't so bad.
- Healthy Skin: The vitamins and antioxidants that we've already touched on do wonders to help protect your skin from sun damage. If you've noticed dry skin, hair or nails you might be suffering from a vitamin A deficiency, so snack on some carrots already! If you're not sold yet.. vitamin A in carrots can prevent premature wrinkling, acne, dry skin, blemishes, and uneven skin tone. I remember Molly Ringwald's character eating carrots in Sixteen Candles because she thought they would help her breasts grow larger. While there's still deliberation about the correlation between carrot consumption and breast growth, you can bank on carrots helping your skin, hair and nails. This should be an easy pitch to your teenage daughter, for sure.
- System Cleansers: Vitamin A helps your liver in flushing out your body's toxins. Carrots effectively reduce the bile and fat in your liver. The fibers in carrots help to clean out your colon and hasten waste movement. Your waste moving from point A to point B isn't something we often think about until it's too late. I've never met a person in my life who actually likes the taste of prune juice. So skip the prune juice and maintain your plumbing by snacking on carrots regulary. I've always said, and you can quote me on this, "Take care of your butt and your butt will take care of you." This goes for nice toilet paper and eating right.
Questions & Answers
Question: What size ramekin do you use?
Answer: I’m not sure what size those ramekins were and they are packed away in storage currently, or I would check for you.
peachy from Home Sweet Home on December 31, 2014:
I eat carrots often but now it is getting expensive
Heather (author) from Arizona on February 09, 2014:
@tutta-- Thanks for stopping by. This dish is definitely heaven-sent! I also love carrot cake and while this dish is quite different, my taste buds adore both. Thanks again :)
Tatiana from Florida on January 27, 2014:
This looks heavenly! I love carrot cake and this sounds like a really nice alternative! Will definitely give it a try! Thanks!
Heather (author) from Arizona on November 08, 2013:
@carter06-- Thanks for stopping by and pinning! I'm always hungry :)
@Careermommy-- Thanks for visiting and pinning :)
@PegCole17-- Thanks so much for sharing! I bet your souffle dish is lovely. You'll have to stop back by and let me know how it goes :)
@AudreyHowitt-- Thanks! :)
@Anamika S-- I'd love to send you some if only it would keep during the journey :)
@rebeccamealey-- Thanks so much for stopping by and sharing :)
Mary from Cronulla NSW on November 06, 2013:
This is so cool heather I just had to pin it..oh & btw going through your hubs has made me enormously hungry can ya just stop it now!!:) cheers
Tirralan Watkins from Los Angeles, CA on November 02, 2013:
Wow, this looks amazing! I'm definitely pinning this!
Peg Cole from Northeast of Dallas, Texas on November 02, 2013:
It's been years since I made a souffle but this has tempted me to try again. The color is gorgeous and the idea and pictures are great. I'll have to dig deep in the cupboards to find my favorite souffle dish out of the very back.
Audrey Howitt from California on November 02, 2013:
Anamika S Jain from Mumbai - Maharashtra, India on November 02, 2013:
Give me a piece of that please...
Rebecca Mealey from Northeastern Georgia, USA on November 02, 2013:
This is an awesome recipe, and you are right. Carrots are really good for us. Thanks so much! Voted + and shared!
Heather (author) from Arizona on September 23, 2013:
@janshares-- Thanks for stopping by and the many kind words! I hope you can try it sometime-- it really is a treat! Take care ;)
@Toytasting-- Thanks for reading and commenting. This recipe is easy stuff and I hope you get a chance to try it. Let me know how it goes :)
Janis Leslie Evans from Washington, DC on September 23, 2013:
This is a great recipe and another great-looking hub. You just make me wanna bake! I can smell this carrot soufflé through the screen. Voted up, useful, awesome, and beautiful. The pics are beautiful.
Toy Tasting from Mumbai on September 23, 2013:
I have always been a fan of souffle. It always sounded tough, you made it look so simple. Thanks for sharing the recipe.
Will try out soon. :)
Heather (author) from Arizona on September 21, 2013:
@dianetrotter-- HAHA! Carrot cake souffle sounds pretty fantastic, actually. I'll have to figure out the logistics of that. Nothing beats butter-- although I'm experimenting with coconut oil for the first time ever. I love butter but it won't love me back down the road ;( Thanks for the visit and comment :)
@hlwar-- It's true! They can be very intimidating-- but think of this more like a pumpkin pie or sweet mashed potato casserole in terms of difficulkty. You can do it. Thanks for stopping by and the kind words :)
hlwar on September 21, 2013:
Souffle. Even the word intimidates me. XD But oh my, does this ever look fantastic! I really want to make this. Thank you for sharing! And your food photography and collages are great, so professional!! d=(´▽｀)=b
G. Diane Nelson Trotter from Fontana on September 17, 2013:
I called it carrot cake souffle - cake on the brain. This sounds delicious. I think of Paula Deen when I see butter added to your recipes!
Heather (author) from Arizona on September 13, 2013:
@FlourishAnyway-- Thanks for stopping by and commenting :)
FlourishAnyway from USA on September 13, 2013:
This looks awesome, and I love the idea of putting them in baby heart-shaped tins. Thanks for sharing!
Heather (author) from Arizona on September 12, 2013:
@carol7777-- thanks for stopping by. I always love your input :)
carol stanley from Arizona on October 31, 2012:
I also have never heard of this souffle..Sounds really good and something nice to serve company. Thanks for sharing this...from fellow Arizonian.
Heather (author) from Arizona on June 25, 2012:
DzyMsLizzy, thanks! I guess I should never say never! Thanks for stopping by and sharing :)
twoseven, Thanks. I know, the word souffle is very intimidating but I was very relieved at how downright easy this is to pull off. Thanks for your kind words and I'm glad you enjoyed! :)
heavenleigh707, thanks for coming back and letting me know how everything turned out! The whipped cream idea is genius. You know how some people put ranch or bbq sauce on everything? I'm like that with Cool Whip and I can't believe that I didn't think of pairing these two. Now that I think about it, I'm doing it next time for sure! Thanks for the idea. So glad you enjoyed this.
Heaven L Burkes from The Invincible Heart of Neverland on June 23, 2012:
Grrrrreat! I admit I added a little more sugar than the original recipe. Since I mentioned this to my son, he's been begging me to make it - finally did last night - yummmmmy! I baked it in individual sized ramekins. Next time we'll try the coconut on top! This time we went with whipped cream. So good! Facebooked, Pinned, Tweeted. :) Voted up. Thank you, Heather!
twoseven from Madison, Wisconsin on June 21, 2012:
Wow - what a great idea! It sounds really good and not too hard - souffles always sort of scare me, but you make it seem doable! The photos are really great too - I love how you wrote the names of the ingredients in the picture - very artistic and also helpful.
Liz Elias from Oakley, CA on June 21, 2012:
Sounds delicious--I must try this. However, you've now met a person who DOES like the taste of prunes and prune juice. I love them...however, I cannot eat them, as my system is overly sensitive to their---ahhh---effects; so disappointing.
Your recipe sounds easy enough for a lazy cook like me... ;-) Voted up !
Heather (author) from Arizona on June 21, 2012:
@heavenleigh707, Haha! Thanks for stopping by! Good luck with yours!
@Angela Brummer, Thanks for your comment and I hope your taste-buds enjoy it as much as mine do!
@Just Ask Susan, I had never heard about it prior to eating it at my mother-in-law's while my husband and I were dating. After a little bit of Googling, you can turn practically anything into a souffle! Thanks for stopping by :)
Heaven L Burkes from The Invincible Heart of Neverland on June 21, 2012:
Just had to comment because the title is so close to my name. LOL This looks great! I'll have to try it. Wonderful photo too. :)
Angela Brummer from Lincoln, Nebraska on June 21, 2012:
Oh yummy. This Id love to try!
Susan Zutautas from Ontario, Canada on June 21, 2012:
Have never heard of carrot souffle before. Sounds great though and something I'll trying really soon.
Sharing and pinning. Thanks for the recipe.