Introduction

This carrot soufflé is a light and fluffy side dish that brings a sweet, comforting flavor to your meal. With a delicate balance of mashed carrots, warm spices, and a hint of vanilla, it’s an elegant yet simple addition to any dinner table.

Ingredients

2 cups cooked carrots (mashed or pureed)
1/4 cup unsalted butter (melted)
1/4 cup granulated sugar
1/4 cup brown sugar (packed)
3 large eggs (separated)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a soufflé dish or a 2-quart baking dish.
Step 2: In a large bowl, combine the mashed carrots, melted butter, granulated sugar, brown sugar, egg yolks, vanilla extract, baking powder, cinnamon (if using), and salt. Mix until smooth and well combined.
Step 3: In a separate bowl, beat the egg whites until stiff peaks form.
Step 4: Gently fold the beaten egg whites into the carrot mixture until just combined. Be careful not to deflate the egg whites.
Step 5: Pour the mixture into the prepared dish. Bake for 30-35 minutes, or until puffed and lightly golden on top.
Step 6: Allow the soufflé to cool for a few minutes before serving. Serve warm as a side dish.

Tips & Variations

For extra flavor, add a pinch of nutmeg or ginger along with the cinnamon.
If you prefer a less sweet dish, reduce the sugars slightly or omit the brown sugar.
Make sure to fold the egg whites gently to keep the soufflé light and airy.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through to help maintain the soufflé’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh carrots instead of cooked?

It’s best to use cooked carrots that are mashed or pureed for a smooth texture and easier mixing in this soufflé.

What can I do if my soufflé collapses after baking?

Soufflés naturally puff up and then deflate once out of the oven. Serve immediately after baking for the best presentation and texture.

Carrot Soufflé Recipe

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5 from 52 reviews

This Carrot Soufflé is a light and fluffy side dish combining sweet mashed carrots with a delicate egg mixture, baked to golden perfection. Featuring a subtle hint of cinnamon and vanilla, it’s an easy-to-make, comforting addition to any meal.

Author: Elias
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Carrot Mixture

2 cups cooked carrots (mashed or pureed)
1/4 cup unsalted butter (melted)
1/4 cup granulated sugar
1/4 cup brown sugar (packed)
3 large eggs (separated)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon salt

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a soufflé dish or a 2-quart baking dish to prevent sticking and ensure easy removal of the soufflé.
Prepare the Carrot Mixture: In a large bowl, combine the mashed or pureed cooked carrots, melted unsalted butter, granulated sugar, brown sugar, egg yolks, vanilla extract, baking powder, ground cinnamon if using, and salt. Mix thoroughly until the mixture is smooth and well blended.
Beat Egg Whites: In a separate clean bowl, beat the egg whites using an electric mixer until stiff peaks form. This step is crucial as it helps the soufflé rise and become airy.
Combine Mixtures: Gently fold the beaten egg whites into the carrot mixture. Use a spatula to carefully fold them in, preserving the airiness and avoiding deflation of the egg whites for a light texture.
Bake the Soufflé: Pour the combined mixture into the prepared soufflé or baking dish. Place it in the preheated oven and bake for 30-35 minutes until the soufflé is puffed up and lightly golden on top.
Serve: Remove the soufflé from the oven and allow it to cool for a few minutes. Serve warm as a flavorful and fluffy side dish to complement your meal.

Notes

Ensure egg whites are beaten to stiff peaks for the soufflé to rise properly.
Do not overmix when folding egg whites into the carrot mixture to maintain fluffiness.
Use fresh eggs for best results.
You can substitute brown sugar with maple syrup for a different flavor.
This soufflé is best served warm but can be reheated gently.
Optional cinnamon adds a nice warmth but can be omitted.

Keywords: carrot soufflé, baked carrot dish, fluffy vegetable side, carrot recipe, holiday side dish