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Gingered Carrot Soufflé

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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.

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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.

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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.

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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!

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Gingered Carrot Soufflé

Servings: 6


  • 2 pounds carrots, peeled and cut into 1/2-inch pieces
  • 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • Pinch cayenne pepper
  • 1/4 cup milk
  • 3/4 cup light brown sugar, packed
  • 1/3 cup plain bread crumbs
  • 1 teaspoon baking powder
  • 1-1/4 teaspoon finely grated fresh ginger
  • 3/4 teaspoon cinnamon
  • 5 large eggs


  1. Preheat the 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 the carrots until soft, 10-15 minutes. Drain the carrots and transfer while still hot to a food processor. Add the butter and puree until the butter is melted and the carrots are very finely chopped.
  3. Add the remaining ingredients to the carrot mixture and purée for several minutes until completely smooth, stopping to scrape the sides of bowl as necessary; the mixture should have consistency of a thick milkshake with no bits of carrots within. Pour the mixture into the prepared baking dish, smooth the top and bake for 50-60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 393
  • Fat: 20g
  • Saturated fat: 11g
  • Carbohydrates: 47g
  • Sugar: 35g
  • Fiber: 5g
  • Protein: 8g
  • Sodium: 670mg
  • Cholesterol: 197mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • I made today and it was lovely. So easy. I always go to you when I need a good recipe and know it will work first time out.

    • — Lee Ann on April 1, 2018
    • Reply
  • You have this listed under Passover recipes. Can matzo meal be substituted in equal amounts for the bread crumbs?

    • — Marcia on March 28, 2018
    • Reply
    • Yes!

      • — Jenn on March 28, 2018
      • Reply
  • We made this dish exactly as written a few days before Thanksgiving. It was delicious, but the whole family thought it tasted more like dessert than a like a veggie side. I’d probably cut back on the sugar next time around but would definitely make it again.

    • — Sue Swan on December 4, 2017
    • Reply
  • Going to try this. Can’t wait. Do you have a nutritional breakdown and calorie count?

    Thank you!

    • — Michele on March 9, 2015
    • Reply
    • Hi Michele, The nutritional data has been added underneath the recipe. Hope you enjoy it!

      • — Jenn on March 30, 2015
      • Reply
  • 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.

    • — Melinda on November 10, 2013
    • Reply
  • Yummy! I used less sugar and it was still great with roasted turkey in the spring.

  • Hi,
    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!

    • — Katie on March 29, 2013
    • Reply
    • 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.

      • — Jenn on March 29, 2013
      • Reply
      • Thanks Jenn! Can I double the recipe? 10 eggs seems like a lot but then again, I’ve never made a souffle.

        • — Katie on March 30, 2013
        • Reply
        • Yes, definitely. Just be sure to divide the mixture into two separate baking dishes. Hope you enjoy!

          • — Jenn on March 30, 2013
          • Reply
        • 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.

          • — Conni on May 10, 2013
          • Reply
  • I often bring this to holiday dinners when we are guests. It travels well, and heats up nicely.

    • Donna…May I ask how you prepare it for traveling? Just mix it up and bake it on site, or bake it at home and just re-heat? How far in advance of eating did you prepare it?

      • — debo on December 16, 2016
      • Reply
  • Gorgeous color, wonderful flavors.

    • — Charlene Wheeler on March 9, 2013
    • Reply
  • Made a version of this before but I will try this one next time….ginger>>>humm

    • — Jeff C on March 1, 2012
    • Reply
  • 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! 🙂

    • — Barbara on March 1, 2012
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  • I made this for Christmas Eve dinner and it was the hit of the night! Simply delicious.

    • — Saskia on January 3, 2012
    • Reply
  • 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!

    • — Kristen on December 13, 2011
    • Reply
  • Made this the other night with roast chicken and it was wonderful! Leftovers are yummy too. Thanks 🙂

    • — Lynne on November 13, 2010
    • Reply
  • I love the sound of this, and what a fab addition this would be to a Thanksgiving day table! Totally delish!
    *kisses* HH

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

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

    • — E.E. on November 4, 2010
    • Reply

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