Easy Homemade Carrot Soufflé Recipe

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This super easy homemade carrot souffle recipe is sure to please your holiday dinner guests. Even my own teenage son begs me to make this carrot souffle every Thanksgiving and Easter dinner. Which is great since every mom loves it when their kids want to eat more vegetables.

If carrots are not your thing then check out my Squash Souffle recipe. Both these souffles make a great side dish for any holiday meal! You can even make it ahead of time and freeze it for later! This is a excellent time saver hack and allows your to enjoy more time with family instead of be stuck in the kitchen.

Carrot Souffle Ingredients:

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1. 1/3 Cup Orange Juice
   
2. 1/2 Tbsp. Orange Zest 
   
3. 3/4 Tsp. Cinnamon 
   
4. 1/2 Tsp. Nutmeg
   
5. Pinch Salt
   
6. 2 lbs. Carrots cut into chunks (about 8 medium-large or 2 small bags of baby carrots)
   
7. 1/2 Cup Sugar
   
8. 1 1/2 Tsp. Baking Powder
   
9. 1 1/2 Tsp. Vanilla Extract
   
10. 1/3 Cup All-Purpose Flour
    
11. 4 Eggs
    
12. 1/2 cup Butter

Kitchen Tools:

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1. 7 x 11 in Baking Dish or Foil Pan
   
2. Aluminum Foil
   
3. 8 cup Blender

Instructions:

1. Preheat your oven to 375 degrees F.
   
2. Cut your carrots into 1/2 inch chunks and put them in a large pot. (If using baby carrots, you can cut them in half.)
   
3. Boil the carrots in a pot with water until tender.

3. Drain the soften carrots.
   
4. Put the soften carrots in the fridge to cool for 15 minutes.

Note: Don’t skip this step is important, unless you want scrabbled eggs in your souffle.

5. In the blender combine the butter, eggs, spices, sugar, baking powder, vanilla, and flour.
   
6. Mix until thoroughly combine.

7. Add the cooled carrots to the blender.
   
8. Mix until thoroughly combine and you no long have carrot chunks in the mixture.

9. Pour mixture into a greased 7 x 11 inch baking dish or foil pan.

10. Bake at 375 degrees F for about an hour, or until the center of the carrot souffle is firm.
    
11. Allow the souffle to cool for 15 minutes before serving, this will help the souffle to finish firming up. 

This side dish goes well with beef, pork, chicken, and turkey. Enjoy!

How to freeze a Carrot Souffle:

Once your souffle is completely cooked and cooled down, cover it with foil. That way you can freeze the souffle to enjoy it another day. This is a great cooking hack if you are trying to prepare food ahead of time for Thanksgiving or for another special occasion.

How to unfreeze a Carrot Souffle:

To unfreeze the souffle pull it out of the freezer the day before you want to eat it. Place it in the fridge to dethaw. Before serving, put it in the oven at 375 degrees F for about 30 minute to warm it up.

I hope your family and friend enjoy this Easy Homemade Carrot Souffle as much as we do! Please share this recipe on social media because sharing is caring!

I make a commission from purchases made through links in my posts, at no extra cost to you. Read my disclosure for more information.

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Looking for more holiday inspired cooking?

Easy Homemade Carrot Soufflé Recipe

Michelle – Nerdy Moms United

This super easy homemade carrot soufflé recipe is sure to please your holiday dinner guests. Even my own teenage son begs me to make this carrot soufflé every Thanksgiving and Easter dinner. Which is great since every mom loves it when their kids want to eat more vegetables.

Print Recipe Pin Recipe

Course Side Dish

Cuisine French

Keyword Baking, Thanksgiving

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Side Dish

Cuisine French

Servings 9

Equipment

• 7 x 11 in Baking Dish
• Aluminum Foil
• Blender

Ingredients

  

• ⅓ Cup Orange Juice
• ½ Tbsp. Orange Zest
• ¾ Tsp. Cinnamon 
• ½ Tsp. Nutmeg
• Pinch Salt
• 2 lbs. Carrots cut into chunks 8 medium-large or 2 small bags of baby carrots
• ½ Cup Sugar
• 1 ½ Tsp. Baking Powder
• 1 ½ Tsp. Vanilla Extract
• ⅓ Cup All-Purpose Flour
• 4 Eggs
• ½ Cup Butter

Instructions

 

• Preheat your oven to 375 degrees F.
• Cut your carrots into 1/2 inch chunks and put them in a large pot. (If using baby carrots, you can cut them in half.)
• Boil the carrots in a pot with water until tender.
• Drain the soften carrots.
• Put the soften carrots in the fridge to cool for 15 minutes.
• Note: Don't skip this step is important, unless you want scrabbled eggs in your soufflé.
• In the blender combine the butter, eggs, spices, sugar, baking powder, vanilla, and flour.
• Mix until thoroughly combine.
• Add the cooled carrots to the blender.
• Mix until thoroughly combine and you no long have carrot chunks in the mixture.
• Pour mixture into a greased 7 x 11 inch baking dish or foil pan.
• Bake at 375 degrees F for about an hour, or until the center of the carrot soufflé is firm.
• Allow the soufflé to cool for 15 minutes before serving, this will help the soufflé to finish firming up.
• This side dish goes well with beef, pork, chicken, and turkey. Enjoy!

Notes

How to freeze a Carrot Soufflé:

Once your soufflé is completely cooked and cooled down, cover it with foil. That way you can freeze the soufflé to enjoy it another day. This is a great cooking hack if you are trying to prepare food ahead of time for Thanksgiving or for another special occasion.

 

How to unfreeze a Carrot Soufflé:

To unfreeze the soufflé pull it out of the freezer the day before you want to eat it. Place it in the fridge to dethaw. Before serving, put it in the oven at 375 degrees F for about 30 minute to warm it up.

Keyword Baking, Thanksgiving