Carrot Soufflé
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A fluffy, sweet carrot side dish with a hint of fresh ginger—perfect for the holidays and beyond!
This sweet, orange-hued side dish is a holiday favorite. While it’s not technically a soufflé, it’s a baked purée of carrots, butter, brown sugar, and eggs that achieves a fluffy, soufflé-like texture. Similar to sweet potato casserole, it’s almost dessert-like, but the fresh ginger adds a zesty kick that balances the sweetness. Best served straight from the oven, hot and puffed up, it’s just as delicious once it settles—and makes fantastic leftovers too.
“This is so easy, so elegant and so delicious!”
What You’ll Need To Make Carrot Soufflé
- Carrots: The foundation of the soufflé; provide natural sweetness and vibrant color.
- Butter: Adds richness and a smooth, creamy texture.
- Cayenne Pepper: Adds a subtle, spicy kick to balance the sweetness.
- Milk: Helps create a smooth, cohesive batter.
- Light Brown Sugar: Sweetens the soufflé and adds a hint of molasses flavor.
- Bread Crumbs: Contribute structure and help stabilize the soufflé.
- Baking Powder: Provides lift for a fluffy texture.
- Fresh Ginger: Adds a warm, zesty flavor that complements the carrots.
- Ground Cinnamon: Brings a warm, aromatic spice to the dish.
- Eggs: Bind the ingredients and create the soufflé’s airy structure.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 350°F and grease a 2-quart baking dish. Boil the carrots until soft, about 10 minutes.
Drain and transfer to a food processor while hot. Add the butter and blend until smooth.
Add the remaining ingredients and purée until completely smooth, scraping down the bowl as needed. The mixture should be thick and creamy, like a milkshake.
Pour into the prepared dish and smooth the top.
Bake for 50 to 60 minutes, until slightly puffed and just set (it should still jiggle a bit).
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Ingredients
- 2 pounds carrots, peeled and cut into ½-inch pieces
- 1 stick (½ cup) unsalted butter, cut into ½-inch pieces
- 1¼ teaspoons salt
- Pinch cayenne pepper
- ¼ cup milk
- ½ cup (packed) light brown sugar
- ⅓ cup plain bread crumbs
- 1 teaspoon baking powder
- 1¼ teaspoon finely grated fresh ginger (see note)
- ½ teaspoon ground cinnamon
- 5 large eggs
Instructions
- Preheat the oven to 350°F and grease a 2-quart baking dish with non-stick cooking spray.
- Bring a large pot of water to a boil. Cook the carrots until soft, 10 to 15 minutes. Drain the carrots and, while still hot, transfer to the bowl of a food processor fitted with the metal blade. Add the butter and puree until the butter is melted and the carrots are very finely chopped.
- Add the salt, cayenne pepper, milk, brown sugar, bread crumbs, baking powder, ginger, cinnamon, and eggs 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 the 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 to 60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).
- Note: Check out some simple tips on how to peel, grate, and chop fresh ginger.
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, Edamam.com. 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.
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This will be my 4th year making it for Thanksgiving. One of the highlights for our family every year since it’s debut. I love the autumn flavors of ginger and carrot and in many ways it feels like a lighter version of the indulgent sweet potato casseroles.
I made a half recipe but doubled the ginger, using up our fresh ginger. My mother, 93, absolutely loved it. As soon as I get more ginger I’ll make it for her again.
So delicious!!! Even the young kids at our holiday family dinner gobbled it up!! After the first time, I used half the sugar and a LOT more ginger, and it was even better to me!! It’s in our regular holiday/dinner party rotation.
I’ve made this several times and it’s always a hit. This last time I substituted sweet potatoes for the carrots and it was perfect. The final result wasn’t as sweet but we still loved it.
Hello!
Would this recipe be freezable prior to baking? For holidays, I love to prepare everything ahead of time and just pop them in the oven on the day of the event.
Thank you!
Trudy
I can’t say from experience as I’ve never done it, but I think it should work. 🙂
Another one added to “my recipe box”!!! Delish 😋. I would like to make it again for Easter and bake in individual ramekins. How should I adjust the baking time?
So glad you enjoyed this! For individual ramekins, I’d start checking them at around 30 minutes. Keep in mind that this is a guesstimate, so keep a close eye on them. I’d love to hear how they turn out as single servings!