Spring Carrot Soufflé Recipe




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Carrot Soufflé in a white casserole dish

This Spring Carrot Soufflé Recipe is a fluffy carrot casserole made super quick and easy in the blender, there’s no whipping or folding egg whites involved.  It makes the perfect pairing for an Easter ham or just about any spring meal.

carrot souffle in a white dish with snipped chives

While this soufflé isn’t the traditional rush it to the table before it falls type of French soufflé, it’s still light and fluffy, and full of sweet carrot flavor that just about everybody will love.

How is this carrot soufflé different from a traditional French soufflé?

  • A classic French soufflé is made with egg whites that are beaten until stiff, and then folded into the base of the recipe.  When it bakes the egg whites help it to rise nice and tall.  A soufflé made this way will sometimes fall after it comes out of the oven as it starts to cool, so cooks will rush it to the table while it’s still impressively high.
  • This ‘soufflé’ is so named because it has a similar fluffy texture, and is made with lots of eggs.  But in this case they are beaten into the dish whole.  It does puff up a bit as it bakes, and also sinks down a bit as it cools, but not nearly as dramatically as its namesake.  The texture is denser, but smooth and creamy, which I love.

Carrot soufflé with baby carrots on a white ground

This creamy soufflé is a savory recipe, and I love it with a shower of snipped chives, but there’s no reason you couldn’t sweeten it up like I do with my fall Butter Pecan Pumpkin Soufflé or my Butter Pecan Sweet Potato Casserole.  Those two side dishes include the tantalizing addition of a sweet streusel topping.  You could substitute carrots for the pumpkin or sweet potato in either recipe for a springtime version if that tempts you.

Carrot Soufflé in a white dish with snipped chives

I love this dish because it’s unexpected, but not crazy in any way, everybody at the table, even the little ones, will love the fluffy texture and the sweet flavor of the carrots.  It complements ham perfectly, but will fit right in with so many everyday meals.

Carrot Soufflé in a white casserole dish

Carrots are one of the first things I reach for when I first feel that hint of spring in the air.  Sure, they’re always there in the produce aisle, but somehow they take on a new significance as the season shifts from winter to spring…

A carrot soufflé on a marble counter with carrot tops

tvfgi recommends: a 2 quart soufflé dish

This oven and broiler safe baking dish isn’t only for soufflés, it can be used to bake hot dips and mac and cheese, even chili.  If you love glass, Pyrex makes a basic soufflé dish, too.

I recommend the 2 quart size, it’s the sweet spot, not too big or too small.  


Reader Rave ~

“This was a huge hit!! I doubled it and used a bundt pan it turned out perfect. Light fluffy. Thanks it will definitely be a recipes I will continue to make at many meals!!  Thanks, Sue!!”  ~ Marcie


Carrot Soufflé
Rate this recipe
33 ratings

Category: side dish

Cuisine: American

Servings: serves 6

Carrot Soufflé in a white casserole dish

This Spring Carrot Soufflé Recipe is a fluffy carrot casserole made super quick and easy in the blender, there's no whipping or folding egg whites involved.  It makes the perfect pairing for an Easter ham or just about any spring meal.

Ingredients

  • a two pound bag of carrots, peeled, trimmed, and cut into one inch slices.
  • 1 cup buttermilk (you can also use regular whole milk)
  • 5 large eggs
  • 1 tsp salt
  • 6 tablespoons unsalted butter
  • 2 Tbsp brown sugar
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 350F and lightly butter your baking dish. I used a round 2 quart dish but you can also use an 8x8 square baker.
  2. Bring a pot of water to a boil with a teaspoon of salt and add the carrots. Gently boil the carrots until they are tender. (Check with the point of a sharp knife.) Drain.
  3. Meanwhile, I blend the buttermilk, eggs, and salt in my Vitamix (you can also use your food processor.)
  4. I'll add the drained cooked carrots, butter, and sugar, and blend until the mixture is completely smooth.
  5. Pour the mixture into a bowl and stir in the cheese, flour, and baking powder. Pour into your prepared dish, spreading out evenly.
  6. Bake for about an hour, or a little longer, until puffed up and just beginning to brown (cover loosely with foil if it seems to be browning too soon.) It shouldn't jiggle in the center, or look wet inside the cracks.
  7. Serve while hot, with a shower of snipped chives

Notes

To make this ahead, you can keep the unbaked soufflé in the refrigerator up to a day before. Then bring to room temperature before baking. Recipe is lightly tweaked from The Kitchn

 

 

Thanks for pinning!

 

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26 Comments

    Leave a Reply

  • Reply
    Marcie
    May 5, 2019 at 8:14 am

    5 stars
    This was a huge hit!! I doubled it and used a bundt pan it turned out perfect. Light fluffy. Thanks it will definitely be a recipes I will continue to make at many meals!!

    • Reply
      Sue
      May 5, 2019 at 9:11 am

      I’m so happy to hear this ~ and I love the idea of using a bundt. I have plans to try this souffle with asparagus and other veggies.

  • Reply
    Beth Walters
    April 20, 2019 at 10:28 am

    Made this a few weeks ago and love it. I want to make it for Easter dinner on Monday, but need it to feed 8, not 6.
    Can I get away with just adding a couple more carrots, or would you increase everything by 1/3? What would that do to the cooking time?
    I’m thinking of putting it in my 3 qt oval rather than a 2 qt round dish.

    • Reply
      Sue
      April 20, 2019 at 11:03 am

      Hmmmm, I would think that the proportions are pretty important in something like this, so I would try to increase everything in the same proportions if you can figure that out, my math brain is not what it used to be, or I’d try to do it for you!

      • Reply
        Beth Walters
        April 22, 2019 at 7:51 pm

        5 stars
        For 8 servings, I increased everything by roughly 1/5 – 1/4 and it worked really well. Other than the fact that I forgot to adjust the time accordingly, but it was okay in the end and everyone loved it.
        My mom (who had bronchitis in February, is on her third lot of antibiotics and still isn’t totally better) hasn’t eaten a decent meal in months. Guess who had seconds? Well, okay, we all did, but MOM CAME BACK FOR A SECOND HELPING!
        My husband doesn’t care for cooked carrots (we have been married for 26 years and he’s just telling me this now?!?) but he really likes them like this.
        It was a TVFTGI kind of meal tonight…dessert was your gluten free tangerine cake. Apparently I am now a full fledged kitchen goddess. Thanks!

        • Reply
          Sue
          April 22, 2019 at 9:03 pm

          I’m grinning reading this…especially the part about your mom :)

  • Reply
    Betty
    April 15, 2019 at 2:21 pm

    If I want to make it in individual ramekins, how long do I bake it for and do I need to adjust the temperature? Thanks.

    • Reply
      Sue
      April 15, 2019 at 3:03 pm

      The temperature should be the same, and as for the length of time it will depend on the size of your ramekins. I would start checking at 15 minutes, without opening the oven door.

  • Reply
    Nancy
    February 25, 2019 at 9:23 am

    Hi. I cannot find your handled dish on the Amazon page.
    Can you help with the manufacturer?
    thanks!

    • Reply
      Sue
      February 25, 2019 at 10:08 am

      I looked for an exact match but couldn’t find it on Amazon, I’m pretty sure I found mine randomly at Marshalls…the manufacturer is called Blue Harbor.

      • Reply
        Nancy
        March 1, 2019 at 8:03 am

        Thanks! I have a few of those random finds from Marshalls too. Love ’em

  • Reply
    SHANIKA
    February 25, 2019 at 9:20 am

    This Carrot Souffle looks great! I definitely need to make this as a side for a nice Sunday dinner!

    • Reply
      Sue
      February 25, 2019 at 10:09 am

      It’s perfect for a Sunday dinner!

  • Reply
    Alexandra
    February 25, 2019 at 8:54 am

    Fluffy carrots! Sue, you just took the weight out of this common looking veggie and gave it another chance; congratulations!

    • Reply
      Sue
      February 25, 2019 at 9:08 am

      Thanks Alexandra, I think this recipe has made me fall in love with carrots all over again.

  • Reply
    Jessica Formicola
    February 25, 2019 at 8:42 am

    I made this with dinner last night and it was a huge hit! Thanks so much for sharing!

  • Reply
    Jill
    February 25, 2019 at 8:37 am

    What a new and exciting way to serve carrots. Pinning to try!

  • Reply
    Andrea Metlika
    February 25, 2019 at 8:25 am

    I’ve been looking for new ways to add carrots to a meal and this is a perfect recipe. Looks so delicious!

    • Reply
      Sue
      February 25, 2019 at 8:34 am

      It’s really tasty, Andrea :)

  • Reply
    Kathleen Conklin
    February 25, 2019 at 8:18 am

    Hi Sue-
    This looks amazing! I was wondering if I could use almond flour. What do you think??

    • Reply
      Sue
      February 25, 2019 at 8:34 am

      I thought about that, and I think you could. I would use a finely ground flour, not a coarse meal, though.

  • Reply
    rebecca
    February 25, 2019 at 7:53 am

    this is such a unique & gorgeous veggie dish! what a great idea!

  • Reply
    Tricia | Saving Room for Dessert
    February 25, 2019 at 3:14 am

    I must give this recipe a try! It looks so light and fluffy and no doubt delicious. This reminds me of a sweet potato soufflé my mom used to make – great recipe! Pinned :)

    • Reply
      Sue
      February 25, 2019 at 7:19 am

      We went nuts over this Tricia, it’s not too sweet, which really makes it nice, in my view. But carrots have such a great naturally sweet flavor that it’s really lovely.