Gingered Carrot Soufflé

Carrot souffle 1a

This is one of those seductively sweet, orange-hued side dishes that often appear around the holidays. Technically, it’s not really a soufflé, but rather a baked purée of carrots, butter, brown sugar, and eggs that has a fluffy and delicate soufflé-like texture. It’s along the same lines as a sweet potato casserole — that is to say, not quite dessert but almost sweet enough to be.

Carrot souffle 22

Carrot souffle 15

While most versions of carrot soufflé are cloyingly sweet, this one tones down the sugar and kicks up the heat with pungent fresh ginger. Carrots and ginger are a classic combination (just think of dishes like Glazed Carrots with Ginger, Carrot and Ginger Soup or even Japanese Carrot & Ginger Dressing); the spiciness of the ginger balances out the natural sweetness of the carrots.

Carrot souffle 13

The best part about this dish, unlike a traditional soufflé, is that it’s incredibly easy to make; you don’t have to whip up any egg whites or keep your oven door closed lest it should fall. All you do is boil the carrots, purée them in a food processor with the other ingredients, pour the mixture into a casserole dish and bake. It’s that simple.

Carrot souffle 18

This “soufflé” is most impressive served right out of the oven, steaming hot and slightly puffed, but don’t let that stop you…it only deflates a bit and tastes just as delicious once it falls. It also reheats beautifully and makes for fabulous leftovers. Enjoy!

Carrot souffle 20

Gingered Carrot Soufflé
Printable Recipe

Serves 6


2 pounds carrots, peeled and cut into ½-inch pieces
½ cup (1 stick) unsalted butter, cut ½-inch pieces
1 teaspoon salt
Pinch cayenne pepper
4 tablespoons milk
¾ cup light brown sugar
⅓ cup plain bread crumbs
1 teaspoon baking powder
1¼ teaspoon finely grated fresh ginger
¾ teaspoon cinnamon
5 large eggs


1. Preheat oven to 350 degrees and grease a 2-quart baking dish with non-stick cooking spray.

2. Bring a large pot of water to a boil. Cook carrots until soft, about 10-15 minutes. Drain carrots and transfer while still hot to food processor. Add butter and puree until butter is melted and carrots are very finely chopped.

3. Add remaining ingredients to carrot mixture and puree for several minutes until completely smooth, stopping to scrape sides of bowl as necessary; the mixture should have consistency of a thick milkshake with no bits of carrots within. Pour mixture into prepared baking dish, smooth top and bake for about 50-60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).

Add your review or comment!

Leave a comment or review

  • E.E.

    My family makes a similar recipe every Thanksgiving…can’t wait to try your version with ginger!

  • Yummy Jenn! I love anything packed with crown sugar and ginger. Oh wait, there are carrots in there, so I guess its diet food

  • I love the sound of this, and what a fab addition this would be to a Thanksgiving day table! Totally delish!
    *kisses* HH

  • Lynne

    Made this the other night with roast chicken and it was wonderful! Leftovers are yummy too. Thanks :)

  • Kristen

    Saw this last year and loved it! Would like to make for Christmas this year as a side, but was wondering if I could prepare a day in advance and bake day of dinner. Thanks in advance!

  • Saskia

    I made this for Christmas Eve dinner and it was the hit of the night! Simply delicious.

  • Barbara

    Wish I could have found this when my parents were still with me…I would have made it for one of our many blessed dinners spent together. I will absolutely make this feel good recipe with the Le Creuset Oval French Oven if I win one in the sweepstakes! :)

  • Jeff C

    Made a version of this before but I will try this one next time….ginger>>>humm

  • Charlene Wheeler

    Gorgeous color, wonderful flavors.

  • I often bring this to holiday dinners when we are guests. It travels well, and heats up nicely.

  • Katie

    I’d love to make this for Easter but I am cooking for 15 people. Can the recipe be doubled and made ahead of time?

    Thank you!

    • Jenn

      Hi Katie, Please disregard my last response if you received it…I misread the comment and thought it was for another recipe. Anyway, yes you can make the carrot souffle ahead of time. If possible, I’d prepare everything the day before and then just bake it right before serving. If you want to bake it ahead of time, that’s fine too but it won’t be puffy like it is right out of the oven.

      • Katie

        Thanks Jenn! Can I double the recipe? 10 eggs seems like a lot but then again, I’ve never made a souffle.

        • Jenn

          Yes, definitely. Just be sure to divide the mixture into two separate baking dishes. Hope you enjoy!

        • Conni

          If you double it, you will have trouble doing it iin one food processor. You will need to make two individual recipes for it to be well processed.

  • Yummy! I used less sugar and it was still great with roasted turkey in the spring.

  • Melinda

    I made this yesterday and it was delicious. Everyone in my family was surprised that it was carrots. Though I have to mention my 3 year old picky eater was not fond of it. I would have to say that this is a dish that older children and adults will enjoy.

Add your review or comment!