Carrot Soufflé — a light, sweet, and cozy dish that bridges the line between side and dessert. Imagine the warm, cinnamon-kissed scent of baked carrots filling the kitchen; a delicate, golden top that springs back slightly when touched; an airy, moist interior that melts on the tongue with gentle sweetness and a whisper of vanilla. This recipe feels like a warm hug — familiar, comforting, and quietly elegant.
If you enjoy exploring carrot-forward desserts and sides, you might also find inspiration in a denser, spiced version like this Brazilian carrot cake that plays with texture and flavor in a different way.
Dish Snapshot
- Prep time: 15 minutes
- Cook time: 30–40 minutes
- Total time: 45–55 minutes
- Servings: 6
- Difficulty level: Easy–Intermediate (technique: folding egg whites gently)
Nutrition Highlights
These values are estimates per serving (recipe yields 6 servings). Nutritional estimates were calculated using USDA FoodData Central values and cross-checked with general guidance from government health resources such as the CDC for daily-intake context.
Estimated nutrition per serving:
- Calories: ~155 kcal
- Protein: ~3.5 g
- Carbohydrates: ~12–13 g
- Sugars: ~10 g
- Fiber: ~1–2 g
- Fat: ~10 g
- Saturated fat: ~6 g
- Sodium: ~120–200 mg (varies with salt and butter)
Notes: These are approximate values. For precise tracking (if you have specific dietary needs), input exact brand ingredients and measured weights into a nutrition calculator or app using USDA FoodData Central data.
Why You’ll Love It
This Carrot Soufflé is a small symphony of flavor and texture:
- Irresistible aroma and subtle sweetness: nutmeg, cinnamon, and vanilla enhance the natural sweetness of carrots without overpowering them.
- Comfort with elegance: it puffs and browns like a classic soufflé but remains forgiving — the texture is lighter than a casserole but more substantial than a mousse.
- Versatile timing: serve it warm as a side at holiday dinners, offer it as a cozy brunch centerpiece, or enjoy a small ramekin as an unpretentious dessert after a weeknight meal.
- Health-forward comfort: carrots bring beta-carotene and fiber, while the modest sugar and portion size keep it reasonable for many eating plans.
Preparation Guide
Ingredients
- 2 cups cooked carrots, mashed (about 2 medium-large carrots cooked until very tender, then mashed)
- 3 large eggs, separated
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (56 g) butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Optional ingredients and substitutions:
- Swap granulated sugar for 1/4 cup coconut sugar or 3–4 tablespoons maple syrup (note: liquid sweeteners may slightly affect texture).
- For a lighter version, use 2 tablespoons melted butter + 2 tablespoons plain Greek yogurt (adds moisture and protein).
- To make it dairy-free: replace butter with equal coconut oil and confirm egg-free is not possible without major technique changes (see Vegan variation in the Variations section).
- Add-ins: 1/4 cup finely chopped pecans or raisins for texture; fold in at the final stage.
Step-by-step directions
- Preheat the oven to 350°F (175°C). Grease a 1.5–2 quart soufflé dish or a shallow baking dish with butter or nonstick spray.
- In a medium bowl, combine the mashed carrots with the egg yolks, sugar, melted butter, vanilla extract, salt, nutmeg, and cinnamon. Mix until smooth and evenly combined.
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. The bowl and beaters must be free of any fat to get proper volume.
- Gently fold one-third of the beaten egg whites into the carrot mixture to lighten it, then carefully fold in the remaining whites until just combined — do not overmix or you’ll deflate the airy texture.
- Pour the mixture into the prepared soufflé dish and smooth the top gently.
- Bake for about 30–40 minutes, or until the soufflé is puffed, the top is golden, and a skewer inserted into the center comes out mostly clean with a few moist crumbs.
- Serve warm as a side or a lightly sweet dessert.
Practical tips:
- Avoid overbeating the whites (they should be glossy and hold stiff peaks) and avoid overfolding them into the base; gentle cuts preserve air.
- If your oven has hot spots, rotate the dish halfway through baking.
- Don’t open the oven door frequently in the first 20 minutes; sudden temperature changes can make it collapse.
- Bake until just set — the center will continue to firm slightly as it cools.
Best Pairings
- Serve warm with a pat of butter or a light drizzle of honey for extra sheen and sweetness.
- As a side: pairs beautifully with roasted chicken, glazed ham, or turkey — the sweetness complements savory mains.
- For brunch or dessert: accompany with plain Greek yogurt, a scoop of vanilla ice cream, or a dollop of whipped cream.
- Beverages: try with a fragrant black tea, lightly spiced chai, or a bright white wine for a dinner pairing.
- For a light supper, serve alongside a crisp green salad with lemon vinaigrette to balance the souffle’s richness.
Here’s an idea you can explore for a fresher contrast in a simple serving: try it with a crisp carrot-apple salad to echo the carrot flavor in a cool, crunchy way (carrot-apple salad pairing idea).
Storage Instructions
- Room temperature: Best enjoyed the day it’s baked. If left at room temperature, keep covered for up to 8 hours (short-term only).
- Refrigerator: Store in an airtight container or tightly wrapped for up to 3 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes to revive warmth or microwave in short bursts (watch for overcooking).
- Freezer: Soufflés are delicate; freezing will impact texture. You can freeze the base (before folding in egg whites) in an airtight container for up to 1 month. Thaw in the refrigerator and re-whip fresh egg whites to fold in before baking.
Chef’s Advice
- Egg whites are your lift: any trace of yolk or oil in the whites will inhibit volume — separate eggs cold and bring whites to room temperature before whipping for best volume.
- Texture cues: the top should be golden and the center slightly jiggly; a dry center means it’s overbaked.
- Consistency tweaks: if your mashed carrots are very watery, drain or reduce them on the stove to avoid a soggy soufflé.
- Flavor balance: taste the carrot-yolk mixture before adding whites (it won’t have eggy texture yet) and adjust sweetness or spices to your preference.
Creative Twists
- Spiced Orange-Carrot: Add 1 tablespoon orange zest and replace half the vanilla with orange extract; finish with a light orange glaze for a bright, citrus lift.
- Nutty Maple: Fold in 1/4 cup finely chopped toasted pecans and replace sugar with 3 tablespoons maple syrup (reduce butter by 1 tablespoon if needed).
- Savory Herb: Omit sugar, add 1/4 cup grated Parmesan, 1 teaspoon fresh thyme, and a pinch of black pepper for a savory soufflé side suitable for roasts.
- Vegan-style (adapted base): Use 1/2 cup aquafaba (chickpea liquid) whipped to stiff peaks instead of egg whites and replace eggs + butter with silken tofu (1/2 cup blended) and 1/4 cup coconut oil; texture will differ but yields a dairy- and egg-free version.
All Your Questions Answered
Q: Can I make this ahead for a holiday dinner?
A: Prepare the carrot base a day ahead; store covered in the fridge. Whip egg whites and fold in just before baking on the day — this preserves volume and yields a fresher puff.
Q: My soufflé collapsed — what went wrong?
A: Common causes: overfolding the egg whites, under-whipped whites, oven door opened too early, or overbaking. Focus on gentle folding and stable oven heat.
Q: Can I reduce the sugar?
A: Yes — reduce to 2 tablespoons for a less sweet version. Expect a slightly less caramelized top but still pleasant carrot flavor.
Q: Is there a gluten-free concern?
A: This recipe is naturally gluten-free if you confirm any added mix-ins (e.g., nuts) are uncontaminated. No flour is used.
Q: Leftovers — ideas?
A: Reheat and serve with yogurt for breakfast, or spoon over pancakes for a carrot-forward topping.
Conclusion
Warm, aromatic, and surprisingly easy, this Carrot Soufflé is a lovely way to showcase humble carrots in a refined, comforting format. Whether you serve it beside a holiday roast, present it as a gentle dessert, or spoon it into ramekins for an intimate brunch, it invites people to slow down, savor, and share.
If you’d like a classic reference or another take on this dish, see the Allrecipes classic Carrot Soufflé recipe for a traditional version, and compare it with Picadilly’s Carrot Souffle on Food.com for a homey, tried-and-true variation.
Try this recipe, leave a note about how yours turned out, and share photos — I love hearing which twists become your new family favorites.
Print
Carrot Soufflé
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A light, sweet, and cozy dish that bridges the line between side and dessert, featuring baked carrots with warm, cinnamon-kissed flavors.
Ingredients
- 2 cups cooked carrots, mashed
- 3 large eggs, separated
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (56 g) butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 1.5–2 quart soufflé dish or a shallow baking dish with butter or nonstick spray.
- In a medium bowl, combine the mashed carrots with the egg yolks, sugar, melted butter, vanilla extract, salt, nutmeg, and cinnamon. Mix until smooth and evenly combined.
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold one-third of the beaten egg whites into the carrot mixture, then fold in the remaining whites until just combined.
- Pour the mixture into the prepared soufflé dish and smooth the top gently.
- Bake for about 30–40 minutes, or until puffed, the top is golden, and a skewer inserted into the center comes out with a few moist crumbs.
- Serve warm as a side or a lightly sweet dessert.
Notes
For precise tracking of nutrition values, input exact brand ingredients and measured weights into a nutrition calculator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 10g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3.5g
- Cholesterol: 186mg
