Carrot Souffle Recipe -
Carrot Souffle Recipe

Carrot Souffle

Recipe by  

"An excellent side dish, or have it for brunch."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
  3. Bake for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2005

I would rate this even higher!!! I have never made a more beautiful and perfect souffle although I must admit I used some of my own instincts since the cooking instructions were not very clear. I did use a 1/8 cup less sugar as others suggested. When I mashed the carrots they were still lumpy so at the very end, before pouring the carrots into the casserole dish, I put it all in the blender and blended it until smooth. I think that made all the difference in the world. It rose beautifully and did not fall. Can't wait to have company to show this dish off. Thanks submitter!

Most Helpful Critical Review
Nov 09, 2005

This looks very nice after you bake it. It really looked beautiful. However, it was VERY sweet. Next time I will use 1/3 of the amount of sugar it calls for- if any. I suggest you add sugar little by little until it is just sweet enough for you, then bake.

Dec 22, 2005

Really, truly fantastic! I cut the sugar down to 1/2 cup, pureed the carrot mixture in the food processor and sprinkled a small am't of cinnamon and nutmeg over the top when it came out of the oven. It came out fabulously well--light and airy, yet buttery sweet and delicious. I served it with coconut crusted chicken and the meal was superb.

Jan 19, 2007

This receipe can be made diet friendly by substituting the sugar with 1/4 Cup Splenda Sugar Blend for Baking, and the stick of butter with 1/2 cup of apple sauce. It works great, and saves a lot of calories.

Jan 07, 2008

This might be one of the best things I have ever tasted. Took others advice and used about 1/3 cup of white sugar and 1/3 cup of brown sugar, added 1 tsp. cinnamon and 1/4 tsp. of nutmeg. Steamed the carrots and mixed everything in the blender. Tastes like sweet potato or pumpkin pie filling - only brighter. Thank you for sharing.

Jun 27, 2005

This was the 1st time I had made a souffle and it was perfect. I did what one reviewer suggested and blended everything in a food processor to smooth out the carrots, but I did not reduce the sugar and it turned out just fine. I will make again!!!

Aug 14, 2005

I have my own recipe for Carrot Souffle which is similar except that i use small ammts of spices (cinn, nutmeg or allspice). I also have used canned carrots or eggbeaters and 1/2 c. sugar and it always comes out beautifully!! It is a most requested recipe. (a processor is key)

Dec 05, 2006

Great recipe! This is a new favorite. I only use 1/2 cup of sugar and I also add a pinch of cinnamon and nutmeg. These are so yummy! Thanks for sharing!


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  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 508 mg
  • 20%

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

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