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Carrot Souffle

Carrot Souffle

Rich, fluffy, and oh-so-yummy CARROT SOUFFLE is an elegant crowd-pleasing side dish any time of the year. It literally melts in your mouth and is a perfect alternative to those who aren't fans of sweet potatoes as a side especially on Thanksgiving. You’ll totally live for this simple indulgence!
Course Dessert, Side Dish
Cuisine French
Keyword carrot souffle, souffle
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5 - 6
Calories 295kcal
Author Imma


  • 1 pound (453.59g) carrots
  • ½ cup (99g) brown sugar
  • 2 teaspoons (12g) baking powder
  • 1 teaspoon (4.2g) vanilla extract
  • ¼ cup (31.25g) all-purpose flour
  • 1 teaspoon (5g) salt
  • ½ teaspoon (1.3g) cinnamon spice
  • ¼ teaspoon (0.5g) nutmeg , optional
  • 4 large eggs
  • ½ cup (120ml) milk or evaporated milk
  • ¼ cup (56.75g) unsalted melted butter


  • Peel and cut the carrots into chunks, then add carrots into a medium saucepan. Water should cover the carrots at least an inch. Cook until soft about 15-20 minutes. Drain water from the carrots and return the pot back to the stove, on low heat. Let the moisture dry out from the carrots.
  • Place in a large bowl while carrots are still hot, then add brown sugar, baking powder, and vanilla extract. Followed by flour, salt, cinnamon, and nutmeg spice. Thoroughly mix using a masher.  
  • Whisk in eggs, milk, and melted butter. Continue mixing using a wooden spoon or spatula, until fully combined. 
  • Pre- heat oven to 350 Degrees F or 177 Degrees C.
  • Spray an 8x8 casserole pan or oven-safe dish.
  • Pour mixture into a baking dish- about ¾ full.  
  • Bake for about 30-40 minutes.


  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 295kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 158mg | Sodium: 597mg | Potassium: 562mg | Fiber: 3g | Sugar: 27g | Vitamin A: 15669IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 1mg