Carrot Souffle Recipe -
Carrot Souffle Recipe
  • READY IN hrs

Carrot Souffle

Recipe by  

"A carrot souffle as good as your favorite restaurant makes!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
  3. While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
  4. Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2005

With minor modifications, this is excellent. Only 1/2 cup sugar (1/4 cup brown, 1/4 cup white), a teaspoon of cinnamon and butter rather than margarine. The day before I'm going to serve I boil the carrots and puree them with the butter, sugar and vanilla, then refrigerate. Just before baking, I add the flour, baking powder & eggs (if you add the bp too far in advance, it won't rise as nicely).

Most Helpful Critical Review
Dec 27, 2010

I really did not care for this. It reminded me of sweet potato casserole, which I am very particular about. I don't like any side dish that taste just like dessert. I realized after mixing the sugar and butter that might be the case. The carrots have to be boiled almost baby food soft to blend easily with the mixer, otherwise it is very difficult to blend. I really hoped this would work at our holiday table, but it just didn't. Two servings were eaten and the rest got tossed. Carrot souffle might just be one of those things that you have had when you were younger to appreciate. Or, maybe I just need to find a recipe that suits me. I don't know.

Dec 29, 2006

The new hit for the holiday table! When my grandmother was alive, she'd have me go pick up the carrot souffle at Picadilly Restaurant. Now living in Texas, that option doesn't exist so I found this recipe and tried it for Thanksgiving. It was DELICIOUS...just as good as the restaurant...and is now officially part of our holiday menu. By popular demand, I made it again for Christmas. Try it! Weight Watchers...try the Splenda Baking Mix of sugar and Splenda to bring the calories down.

Oct 10, 2007


Oct 24, 2005

Like many other reviewers, I halved the sugar and added cinnamon. It was more like a fluffy version of sweet potato pie filling than a souffle as I think of them, but it was amazing. It does lose its puff as it cools, but it doesn't have the texture of a fallen souffle and I actually think the flavor comes out a bit more when it's slightly cooled. I boiled my carrots until they were super-soft and used a food processor, but still had little carrot chunks; didn't hurt the end result at all though. Would make a great holiday dish!

Aug 17, 2004

What a delightful way to prepare carrots. I used about 2 pounds of carrots and a stick of butter instead of margarine. I threw everything into a large baking dish and gave it several good pulses with my hand mixer (hand held blender) until everything was nice and smooth. My mom and grandmother went wild over this stuff and have since made it many, many times using Splenda. I was even able to get my 5 year old to try some with cool-whip on top. Very good recipe Carol.

Mar 28, 2006

My 15-year old son and I finished it all in one sitting! Definitely use less than half the sugar (split white and brown 50-50) and half the butter. It would also be nice with a topping of brown sugar and chopped pecans. We topped our servings with whipped cream. This could easily pass for a dessert! Use all three eggs and the correct amount of baking soda and it will puff up nicely in a souffle baking dish.

Dec 14, 2004

This turned out incredible! It melts in your mouth. I did add a few dashes of cinnamon with the carrots and topped with brown sugar before baking. My husband thought it was a bit sweet and should have been dessert, but I thought it made a great side. Just be sure to cook the carrots until they are VERY tender, so they will mix well. Definitely will make again.


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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