Carrot Souffle

Carrot Souffle is a classic Southern carrot casserole made with fresh carrots, eggs, butter, and warm spice. Lightly sweet, smooth, and baked until set, it sits somewhere between a vegetable side and a soft custard and pairs naturally with ham, turkey, roast chicken, or pork.

Course Side Dish

Cuisine American (Southern)

Keyword carrot casserole, carrot casserole recipe, carrot souffle, carrot souffle recipe, easter side dish, holiday side dish, picadilly carrot souffle, southern carrot casserole, Thanksgiving side dish

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings to 8

Calories 285kcal

Author Cathy Pollak

Equipment

large pot Used to boil carrots until completely tender before mixing.
mixing bowls (large). Needed to combine and whip the carrot mixture evenly.
baking dish 11x7 Provides the right depth so the souffle rises properly while baking.
hand mixer or stand mixer. Helps create the smooth, whipped texture that gives the souffle its light set.

Ingredients

2½ lbs (1134 g) carrots sliced
¾ cup (150 g) granulated sugar
1½ tsps (7 g) vanilla extract
½ tsp (1 g) ground cinnamon or pumpkin pie spice would be nice for the fall season.
3 tbsps (24 g) all-purpose flour
1½ tsps (6 g) baking powder
4 large eggs
½ cup (113 g) butter softened
confectioners' sugar for dusting (optional)

Instructions

Add the sliced carrots to a large pot and cover them completely with water. Bring to a boil over medium-high heat and cook until the carrots are very soft and easily pierced with a fork, about 15–20 minutes.
2½ lbs (1134 g) carrots
Preheat the oven to 350°F (177°C). Lightly grease an 11x7-inch (28 x 18 cm) baking dish and set aside.
Drain the cooked carrots thoroughly and transfer them while still hot to a large mixing bowl.
Add the granulated sugar, vanilla extract, and cinnamon to the hot carrots. Beat with an electric mixer until the carrots are mostly smooth.
¾ cup (150 g) granulated sugar, 1½ tsps (7 g) vanilla extract, ½ tsp (1 g) ground cinnamon
Add the flour and baking powder and continue mixing until fully incorporated.
3 tbsps (24 g) all-purpose flour, 1½ tsps (6 g) baking powder
Add the eggs one at a time while mixing, allowing each egg to blend completely before adding the next.
4 large eggs
Add the softened butter and continue beating until the mixture becomes smooth, creamy, and evenly combined.
½ cup (113 g) butter
Pour the mixture into the prepared baking dish and spread the top evenly with a spatula.
Bake uncovered for about 1 hour, until the center is set and the top begins to lightly brown.
Allow the carrot souffle to rest for 5–10 minutes before serving. Dust lightly with powdered sugar if desired.
confectioners' sugar

Notes

Drain the carrots very well to prevent a runny casserole.
The souffle will puff slightly while baking and settle as it cools.
Fresh carrots give the best flavor, but canned carrots can be used if drained thoroughly.
If preparing ahead, assemble the mixture and refrigerate up to 24 hours before baking.

Have you made this Carrot Souffle? I’d love to hear how it turned out – leave a comment below and let me know.

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