Gingered Carrot Soufflé

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Sweet, fluffy, and balanced with a kick of fresh ginger, this carrot soufflé is a perfect addition to your holiday table.

carrot souffle in white baking dish on white marble with white linen napkin

This is one of those sweet, orange-hued side dishes you often see around the holidays. It’s not technically a soufflé, but rather a baked purée of carrots, butter, brown sugar, and eggs that achieves a fluffy, soufflé-like texture. Similar to a sweet potato casserole, it skirts the edge of being a dessert, yet the fresh ginger adds a kick and balances the sweetness. It’s best served right out of the oven, steaming hot and puffed up, but it’s just as delicious even after it settles. Plus, it reheats wonderfully and makes for fabulous leftovers.

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Gingered Carrot Soufflé

Sweet, fluffy, and balanced with a kick of fresh ginger, this carrot soufflé is a perfect addition to your holiday table.

Servings: 6


  • 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 light brown sugar, packed
  • ⅓ cup plain bread crumbs
  • 1 teaspoon baking powder
  • 1¼ teaspoon finely grated fresh ginger (see note)
  • ½ teaspoon ground 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).
  4. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

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.

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  • 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.

    • — Diana on December 27, 2023
    • Reply
  • 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.

    • — Kristen on November 24, 2023
    • Reply
  • 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 on October 12, 2023
    • Reply
    • I can’t say from experience as I’ve never done it, but I think it should work. 🙂

      • — Jenn on October 12, 2023
      • Reply
  • 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?

    • — Jo on March 10, 2023
    • Reply
    • 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!

      • — Jenn on March 15, 2023
      • Reply
  • Hi,
    I’m assuming GF breadcrumbs would be fine in this dish? We have a guest coming with celiac.

    • — Andrea on November 13, 2022
    • Reply
    • Definitely! 🙂

      • — Jenn on November 14, 2022
      • Reply
  • Can I make this with half carrots and half sweet potatoes?

    • — CaroleN on November 4, 2022
    • Reply
    • Hi Carol, that should work. I’d love to hear how it turns out!

      • — Jenn on November 4, 2022
      • Reply
  • My food processor has a capacity of 5 cups or 40oz.
    It also has a marking at 32oz/4 cups regarding max liquid fill.
    Would this be large enough for the original recipe as written?

    • Hi Susan, I don’t think everything will fit into the bowl of your food processor; I would purée it in two separate batches. Hope that helps and that you enjoy!

  • Hi, I’ve now made this countless times with great results. What’s the best way to make this in advance or if you’re traveling to family? I assume it wouldn’t freeze well! Thanks

    • Hi Ali, Glad you like it! Although I don’t have freezer-friendly directions in the recipe, I do think you could get away with baking and freezing it. If not, you could make it a day ahead or the day of Thanksgiving and then reheat it in the oven before serving. Hope that helps!

  • Hi, can I use a non dairy milk in this this recipe? I love everything I make from your site. Thanks

    • Hi Ali, So glad you like the recipes! Yes, non-dairy milk should be fine here. Enjoy!

  • My husband hates carrots. He was certain it was sweet potatoes. After he cleared his plate (after eating thirds), I spilled the beans. He was shocked and insisted that it’s added to our thanksgiving menu. Delish!

  • Can I substitute carrots with pumpkin?

    • Sure, I think that should work. Please LMK how it turns out!

      • Thank you so much for the reply, I will as soon as I try it.

  • This is so easy, so elegant and so delicious! I halved the amount of brown sugar, and baked individual portions in ramekins. Everyone was so impressed!

    • Did you adjust the cooking time?

  • Added this to my Rosh Hashanah meal for the first time. I have previously made a very sweet version for Passover with matzoh meal. Your recipe was delicious and a big hit with the family. I made it just as the recipe calls and wouldn’t change or add a thing. Thank you.

  • Are panko bread crumbs ok to use?

    • Sure, Ann, that should be fine. Enjoy!

  • Hi, Jen, Hope your Thanksgiving was a happy one! The Gingered Carrot Soufflé was the hit of the dinner…..everyone said this is a must every year!!!!! :))) BTW Miss testing recipes …so much fun……next book ???? I’m in! Elaine

  • Looking to add some new dishes to my Thanksgiving menu this year and this caught my eye (I’ve loved every recipe I’ve tried from your site). Will this work with dry store-bought breadcrumbs (e.g. Progresso) or would it be better with fresh homemade ones? Thanks!

    • Hi Elizabeth, as long as they’re plain, store-bought bread crumbs are perfectly fine for this. Hope you enjoy!

  • I greatly appreciate your work, on this website and in your cookbook. You are a reliable source for delicious and almost fail-proof recipes. Many thanks.

    Could you please provide recommended reheating instructions for the Gingered Carrot Soufflé? Again, thank you.

    • So glad you like the recipes, Darien! 🙂 Assuming it’s in a microwave-safe dish, you could reheat the souffle in the microwave or, covered, in a 325-degree oven for 15 – 20 minutes or until fully heated though.

      • This is very helpful. Thank you!

  • 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.

  • You have this listed under Passover recipes. Can matzo meal be substituted in equal amounts for the bread crumbs?

  • 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.

  • Going to try this. Can’t wait. Do you have a nutritional breakdown and calorie count?

    Thank you!

    • Hi Michele, The nutritional data has been added underneath the recipe. Hope you enjoy it!

  • 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.

  • 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!

    • 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.

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

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

        • 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.

  • 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?

  • Gorgeous color, wonderful flavors.

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

  • 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! 🙂

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

  • 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!

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

  • 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!

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