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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Carrot Soufflé
Ingredients
- 2 lbs carrots, peeled and cut into ½-inch (13-mm) pieces
- ½ cup (1 stick) unsalted butter, cut into ½-inch (13-mm) 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 teaspoons finely grated fresh ginger (see note)
- ½ teaspoon ground cinnamon
- 5 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and grease a 2-qt (2-L) 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).
Notes
Nutrition Information
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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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?
Thanks…debo
Gorgeous color, wonderful flavors.
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!