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Perfectly sweet carrot soufflé will take your holiday table up a notch! With some very simple ingredients, you’ll have a light and fluffy crowd-pleasing side dish.
What Makes This Recipe So Good
- It’s a fun, sweet addition to any holiday dinner! Impress all your guests with this smooth veggie-packed side.
- It’s the perfect way to jazz up carrots! No one will ever guess how many carrots are packed into this delicious dish. Two whole pounds of carrots are mashed then baked with a variety of simple ingredients to perfectly compliment their fresh flavor!
- If you like sweet potato soufflé, you’re going to love this carrot version! It’s lighter and a touch less sweet than its starchy cousin. Switch things up this year with this excitingly festive carrot soufflé!
Key Ingredients
Carrots – Peel and chop two pounds of carrots for this recipe. Once chopped, boil them in a large pot of water. After about 15 minutes, the carrots should be super soft and ready to strain. Once strained, leave them to cool for about 5 minutes before adding them to a bowl with the other ingredients.
Brown Sugar – Brown sugar brings out the natural caramel flavor of the carrots, which is simply delicious! If you’d like, you can use all brown sugar instead of a combination of brown and white sugar. If doing so, keep in mind that brown sugar will add more weight to the dish, resulting in a heavier texture and flavor.
Eggs – Along with some baking powder, the eggs in this recipe make it extra light and fluffy. I always use large or extra large eggs in baking, and made no exception for this carrot soufflé recipe.
Chef’s Tips
- Beat the soufflé mixture until it’s as smooth as you’d like it to be! I personally don’t mind a few carrots chunks left behind, and enjoy the texture it adds to the dish. Though if you prefer a super smooth soufflé, continue beating until no lumps remain.
- Adjust the sugar in this recipe however you’d like! Some people enjoy a sweeter side dish, whereas others do not. Add more or less sugar based on your preferences!
- Feel free to top this carrot soufflé with a sprinkling of chopped pecans for a nice crunch! Or really any chopped nuts would taste delicious atop this dish. I also recommend finishing everything off with a sprinkling of powdered sugar for added visual appeal.
Other Easy Holiday Side Dish Recipes
- Savory Southern Cornbread Stuffing
- Shaved Brussels Sprouts Salad
- Carrot Raisin Salad
- Instant Pot Green Beans
- Sweet Potato Soufflé
- Southern Smashed Potatoes
Carrot Soufflé
Equipment
- Large pot
- Large bowl
- Hand mixer or stand mixer
- 9×13 baking dish
Ingredients
- 2 pounds carrots peeled and chopped
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup butter melted
- 3 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- powdered sugar for topping
Instructions
- Preheat oven to 350° Fahrenheit.
- Cook carrots in a large pot of boiling water until very soft, about 15 minutes.
- Drain carrots and add them to a large bowl along with the sugar, brown sugar, butter, eggs, and vanilla extract. Beat mixture with either a hand or stand mixer until light and fluffy.
- Add in the flour, baking powder, and cinnamon then beat until combined.
- Transfer to a lightly greased baking dish and bake for 45 minutes or until lightly golden brown.
- Make it Added-Sugar Free: Use your favorite sugar-free substitute such as granular Swerve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Hi! I’m planning on making this for Thanksgiving. An I make it the night before, store in the fridge, then bake it the next morning?
We haven’t tested that so can’t say for sure. It should work fine, though! You’ll want to let it come to room temperature before baking.
Did this work?
I’ve made this several times, the night before and brought to room temp the next day before baking! Delicious!
So glad you love it! Thanks for sharing, Pearl!
Okay, first let me say, I do NOT like cooked carrots. But I’ve been getting carrots every week in my farm share this year and someone said I should try this recipe. Omg! I love it! I’m going back for a second helping. Thank you. My mom would be so happy!!
A testament, indeed! I’m so happy you enjoyed this recipe, Terri, and that you’ve found a way to enjoy your carrots! Thank you so much for sharing!
I told my toddler niece & nephews it was a soufflé. Didn’t mention the carrots. They each ask for more twice. Adults enjoyed it too. I will make it again.
This is wonderful! Thanks for sharing!
Made this tonight and it was definitely a win with the family! This recipe is a keeper!
So glad y’all enjoyed it! 🙂