Last Updated on February 25, 2026 by Deliciously Organic Editor
Carrot souffle has been served at our dinner table every holiday for as long as I can remember. It’s sweet, smooth, creamy, and incredibly easy to make.
Carrot soufflé is similar to a sweet potato casserole, but it’s creamier and smoother. And, while it’s called a “soufflé,” there’s no having to be afraid that it won’t rise. You basically put everything in the blender, pour into a baking dish, and bake!
I always make a double batch since because everyone always goes back for seconds! If you’ve been looking for a new recipe to add to your dinner table this holiday, I am happy to say that your search is over.
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Carrot Souffle
- Prep Time: 10 minutes
- Cook Time: 1 hour 12 minutes
- Total Time: 1 hour 22 minutes
- Yield: Serves 4-6
- Category: Side Dish
- Method: Baking, Boiling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Units
- 1 pound carrots, cut into 1 inch pieces
- 3/4 cup maple syrup (or honey)
- 2 tablespoons organic whole cane sugar or sucanat
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon arrowroot flour (or 2 tablespoons sprouted whole wheat flour)
- 1 stick unsalted butter, melted and cooled for 5 minutes
- 2 large eggs
- 1/2 teaspoon ground cinnamon
Instructions
- Place the carrots in a medium saucepan and cover with water. Bring to a simmer and cook until tender. Drain the carrots in a colander. Place the hot carrots and remaining ingredients into a food processor or blender and blend until smooth. Pour into a 1 1/2 qt. baking dish. Bake at 350 degrees for 1 hr. until golden around the edges.
- *This recipes freezes beautifully. Freeze the souffle before baking and make sure to let it completely thaw before baking.
carrie! i am so glad to find your blog, and i can’t wait to try this carrot souffle!!!
Yummmmmm! We made this for Christmas Eve Lunch. A dear friend made a surprise visit, and we happened to have the ingredients on hand. We’re pretty sure we served dessert as a side dish! Thanks for sharing.
We LOVE this recipe!!!! My sister shared it with me, and I have shared it others. Yummy!!
This was good, but way sweet. Next time I will cut the sugars way back. I made five individual ramekins (using 6 large Costco sized carrots – guesstimate because I don’t have a food scale) and it was the perfect amount to fill them up. Very good and will make again, just scaling back on sweetner. 🙂
This was one of our FAVORITE recipes until we found out we are gluten intolerant. 🙁 Have you ever tried making this with a GF flour in place of the whole wheat pastry flour?
I would LOVE to be able to make this again for Thanksgiving this year!
It’s one of our favorites too! 🙂 You can substitute the whole wheat flour with 1 tablespoon arrowroot flour. Enjoy!
YAY! Thank you SO much, and have a blessed Thanksgiving!
This is so amazing! I made it last year so many times and my 9 year old son loves it, too!! Thank you for your DELICIOUS and healthy recipes!!! You were a big help when I did a complete pantry makeover! I feel so much better now and love cooking tasty dishes with wholesome ingredients! 🙂
Thank you for the feedback! I’m so glad you all enjoyed this dish and that the site has been helpful in your pantry makeover! 🙂
How many large eggs?
I’d like to try this recipe. How many eggs? Also, about how many carrots makes a pound?
2 eggs are needed. Thanks for pointing this out. I made the edit. I’m not sure how many carrots are in a pound, but they are usually sold by the pound in most grocery stores.
Made this last night, it was very good! I’m sampling more of your recipes in order to prep for holiday company. Last night I also made the roasted butterflied chicken, delicious!!!
Yay! I’m glad you enjoyed it!
I love this recipe and it has become a staple in our house. In order to be able to still fit through the door after eating it regularly, I began experimenting with cutting back on the sugar. I have found that what works best for me is to omit the cane sugar and I cut the amount of butter and liquid sugar (I use half honey and half maple syrup) in half. So for a single batch, I’d use 3 Tbsp honey, 3 Tbsp maple syrup, no cane sugar, and 1/2 a stick of butter (and I add a good dose of nutmeg). The original is fabulous, but way too sweet/rich for everyday eating for us. I scaled it back to be able to eat it more often, and to be honest I think we all like it better this way. My favorite way to eat it is with fresh blueberries for breakfast. Thank you so much for posting!
Do you think regular all purpose whole wheat flour will work?
Yes, that will work just fine. 🙂
Has anyone ever made this for a large crowd? I’m wondering how messy it would be to cut out squares of it and put them on a platter. I’m considering possibly baking it in a muffin tin to make it easier to serve. Has anyone ever tried that?
You can double the recipe for a large group. It also freezes very well! It’s a little bit too soft of a dish to cut into squares, so baking in muffin cups would be a good idea. I’ve never tested it that way, so I can’t say how long to bake it, but it’s worth a try!
Can you substitute ‘chia eggs’ for the eggs?
I don’t test my recipes with substitutions, so I don’t know what would lend the exact same flavor and texture.
Does it have to be baked just before serving like a regular souffle? Can I bake it in the morning or previous day and warm it for dinner?
Yes. You can use the methods I mentioned in the post!
One of my family’s FAVORITES! There’s one problem with it though. You had better double it!! It doesn’t last long! Everywhere I take it, people ask for the recipe. At Christmas, I saw a lady eating it on a dessert plate. She had put whipped topping on it! She thought it was a dessert. Thank you so much for so many amazing, delicious recipes, Carrie!
Haha! I agree! I always make double as well. 🙂
Made this for Christmas lunch and now everyone has requested it for Easter! Definitely a family favorite that will grace our holiday tables from here on out. Thank you for sharing a winner.
I’m so glad you all enjoy it!!