Heavenly Carrot Souffle (Soufflé) Recipe
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!
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!
Carrot Souffle Calories and Nutritional Information
|Serving size: 1|
|Calories from Fat||234|
|% Daily Value *|
|Fat 26 g||40%|
|Carbohydrates 18 g||6%|
|Sugar 7 g|
|Fiber 3 g||12%|
|Protein 6 g||12%|
|Cholesterol 201 mg||67%|
|Sodium 244 mg||10%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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.