Randy Mayor; Melanie J. Clarke
8 servings (serving size: 1/2 cup)

Because this dish contains no beaten egg whites, it is not a true soufflé. The name, carrot soufflé, is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Step 3

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Ratings & Reviews

Cellia's Review

November 15, 2009
My mom made this recipe and we all loved it. No one could believe it was carrots. Very yummy!

dhe939's Review

September 06, 2009
This is a brilliant dish; could definitely serve for dessert as someone else suggested! I am going to make this for my picky 3 year old nephew who won't eat carrots. Cannot wait to watch him gobble it all up!

livinthedream4's Review

February 21, 2011
This was amazing! I cut the recipe in half and baked it in ramekins in my toaster oven and I couldn't be more pleased! Give it a try!

carolfitz's Review

April 01, 2013
Made to recipe proportions except subbed a smaller amount of brown sugar, a bit over 1/3 cup. In the morning prepped most of Easter dinner/ran the dishwasher so did things for this dish a bit out of order. Pulsed the sugar, flour, salt and cold butter til mealy, then added carrots til smooth and put in fridge. Before dinner whisked together the eggs, vanilla, sour cream, baking powder, combined with carrot mixture and baked. Great result, light and not too sweet. Served with CL's cider scalloped potatoes & spice-crusted ham. Very good.

JanetAuntie's Review

April 26, 2014
My adult daughters rejected the idea of any kind of cooked carrots for Easter dinner, or any dinner for that matter. I made the carrot soufflé anyway. They loved it! Seconds all the way around for everyone attending. I cut the sugar in half as suggested by other reviewers and didn't use the powdered sugar at all. It was still plenty sweet, but totally fabulous!

ChefCV's Review

April 10, 2012
The Easter Bunny enjoyed this souffle... I halved the granulated sugar and eliminated the confectioners' sugar on top; it was delicately sweet even without. Excellent leftovers too.

SFFoodie's Review

August 23, 2009
Used a 2lb bag of peeled baby carrots for convenience, and baked them in individual souflee dishes (since there are only 2 of us). I froze a couple of unbaked portions for another meal, hopefully they will come out just as good. Other than that, made as written. My meat-and-potatoes guy loved it too. Delicious!

Deeclo's Review

August 21, 2014
I made this with one alteration. I didn't have vanilla so I used coconut extract. It was so addictive! Now my husband, my boss and my mother are all addicts too. I agree it had a bit too much sugar and would use less next time but the coconut changed the carrot into something very special and unique. I woke up the next morning craving the taste again and my husband admitted he did too.

CookingFiance's Review

February 09, 2010
Great recipe and sweet tooth satisfying! I followed the recipe almost exactly, except I used margarine. Delicious!

cantw82tryit's Review

November 19, 2008
I have made this recipe at least half a dozen times for different audiences. It's so easy that it's a great candidate for potlucks where you'd like to make something impressive but not spend half a day doing it. I prefer it to sweet potato casserole b/c it's much lighter and doesn't feel so heavy on your stomach but gives you a similar taste.