This roasted Carrot Souffle so easy you won't believe it. This has been the one staple on our holiday table for years and is a huge hit with all ages!
You've never tried carrots like this before. This is is my most-requested recipe, the one side dish that's served on every holiday table from Easter to Christmas, and it's beloved by both young and old. And I've managed to improve upon it with this most recent version!
Every Christmas dinner I serve this carrot souffle, along with either a boneless prime rib or a standing rib roast, green beans almondine, and mushroom risotto with gorgonzola. It's a wonderful menu that's very simple to make, and we all look forward to it every year!
Why You'll Love Roasted Carrot Souffle
This dish is not a true souffle, but it does puff up slightly and then naturally settles once out of the oven. The reason it's so popular with everyone who tries it is because it's sweet, almost like a dessert.
It's similar to sweet potato casserole in that way and would actually be a good substitute (or addition if you have a large crowd and want to serve both). It's also still delicious at room temperature.
You can use either a food processor or a Vitamix-style blender to make carrot souffle. In my experience, the Vitamix resulted in a much smoother, silkier texture, almost like pudding (although some of us preferred the less smooth version, so just use whatever you have).
Roasted Carrot Souffle Ingredients
- Carrots - We use whole peeled carrots for this recipe. Baby carrots work great too!
- Olive Oil - We use this to drizzle over the carrots before roasting.
- Butter - Make sure it's melted.
- Sugar
- Sour Cream
- Flour - The flour makes it fluffy. If you need a gluten free alternative you can try arrowroot powder
- Baking Powder - Helps the souffle rise.
- Vanilla Extract
- Salt - Locks in the moisture and enhances the flavor.
- Eggs - It's not a souffle without the eggs.
- Powdered Sugar - This is an optional garnish.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How To Make Carrot Souffle
- Place carrots on a baking sheet and lightly drizzle with olive oil and salt. Toss until coated and bake at 425F until soft and caramelized, about 35-45 minutes.
- Remove from oven and reduce heat to 350F.
- Add carrots to food processor or Vitamix and blend until very smooth. Add the rest of the ingredients (except the powdered sugar), and blend again until smooth.
- Pour carrot mixture into casserole dish and bake for 35-45 minutes or until it's set and slightly puffed up.
- Remove from oven, dust lightly with powdered sugar, and serve.
We dust ours with powdered sugar, but you can leave it off if you prefer. We also use about 3 tablespoons of flour in this recipe. While we haven't tried anything else, you should be able to use arrowroot powder or another gluten-free flour alternative as a substitute.
Storage & Reheating
Storage: Keep any leftover carrot souffle in an airtight container in the refrigerator for up to 5 days. You can freeze it in an airtight container for up to 3 months.
Reheating: You can easily reheat carrot souffle in the microwave. Just place on a microwave safe dish and heat for 1 minute. Stir and zap in 30 second bursts until warmed to your desired temperature. It can also be reheated in the oven. Bring to room temp or place in an oven safe dish and heat at 350F for about 15 minutes or until heated through. If froze, thaw your carrot souffle in the refrigerator overnight before reheating.
Roasted Carrot Souffle
This recipe so easy and so delicious. It's a wonderful alternative to sweet potato casserole for the holidays!
Ingredients
- 2 pounds whole peeled carrots or baby carrots
- 2 Tablespoons olive oil (for drizzling over carrots)
- 2 tablespoons butter, melted
- ⅔ cup sugar
- ¼ cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 large eggs
- powdered sugar, for dusting
Instructions
- Preheat oven to 425F.
- Place carrots on a baking sheet. Lightly drizzle with extra-virgin olive oil (just enough to coat) and sprinkle with kosher salt and toss with your hands until carrots are thoroughly coated. Roast in hot oven for 30-45 minutes or until carrots are very soft and caramelized. Remove from oven and set aside to cool slightly.
- Reduce oven to 350F.
- Place the roasted carrots in a Vitamix (or other high-powered blender) or food processer. Blend carrots, pushing down with a tamper as needed, until very smooth. Add the rest of the ingredients (except powdered sugar) and blend until very smooth.
- Pour carrot mixture into a greased 2-quart casserole dish. Bake for 35-45 minutes or until it's set and puffs up slightly (do not overbake). Remove from oven, sprinkle with powdered sugar and serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 276Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 228mgCarbohydrates: 45gFiber: 4gSugar: 36gProtein: 4g
This data was provided and calculated by Nutritionix.
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Kathleen says
Could you fully prepare this dish the day before, and then just cook the dish on Christmas Day? Or would you need to cook the carrots, purée, put in the refrigerator, and add all the other ingredients right before baking? I try to have as much done a day or two before, so everything isn’t so hectic on the big day.
With covid, this will be the first big Christmas dinner I’ve made. First prime rib and everything.
Kristy Bernardo says
Hi Kathleen! I do the same thing and it makes such a big difference. I've made this in advance and mix everything together except the baking powder, which I add just before putting it in the oven. You'll need to add a few minutes of baking time, too. I'd love to hear your thoughts after you make it; it's truly my favorite side dish for the holidays!
Yolanda says
Hi Kristy, thanks for sharing this recipe! So I have everything to make it, just have a question. Do you peel the carrots before roasting them? Thanks
Kristy Bernardo says
Hi Yolanda! The simple answer is no, you don't have to peel them. Having said that, I'll peel them if they look like they need it (does that make sense)? Most of the time I don't bother though. Let me know how you like this - it's a family favorite!
Yolanda says
So I made this at it’s FABULOUS! Reminds me of my mom’s sweet potato casserole. So mine was really flat but I realized that my Pyrex glass pan is a 9x13 3 quart, not a 2 quart so I’m guessing that’s the problem. I was wondering why it didn’t fill the entire pan all the way to the top lol! But it was still so good! Planning to remake this Sat with the right size pan. I also think I won’t bother peeling the carrots next time. This is a total keeper, thank you Kristy!
Kristy Bernardo says
I'm so glad you loved it, too! It's still the dish that my family MUST have me bring to every holiday meal. Thanks, Yolanda!
Karen @ Karen's Kitchen Stories says
How beautiful Kristy!!
Kristy Bernardo says
Thank you,Karen!
fabiola@notjustbaked says
Wow, seriously this is so beautiful. The colors, the dish, all of it, I love it. I am making it this weekend, for sure.
Kristy Bernardo says
Thank you so much, fabiola! You'll love this one!
Melanie | Melanie Makes says
We're such carrot fans and I can only imagine how insanely delicious this is! I have a feeling I'm going to need to make two because it will disappear so fast. Pinned!
Kristy Bernardo says
Thanks, Melanie!
britt says
LOVE LOVE LOVE this carrot souffle. Super easy and tastes like candy! One of my favs
Amy S. says
I made this last night and it was AMAZING! My husband loved it and he's not a big carrot fan at all...
Krissy @ The Food Ad says
yay! a healthy souffle... well sorta, haha. at least it's got some healthy benefits because of all those carrots! orange is such a pretty color for food 🙂
sippitysup says
I have made a carrot tart with these same flavors and textures. So I have a pretty clear idea that this will be excellent. TKS... GREG
the wicked noodle says
Thanks, Lisa! We have GOT to meet up soon for Indian food! Miss you lots 🙂
Maria says
This looks delicious!
the wicked noodle says
Thanks, Maria!
penny aka jeroxie says
Will miss you at refrigerator but glad that you have come back and blog and share!
the wicked noodle says
Awwwww...thanks, jeroxie. Thanks for stopping by my other home!
The Hungry Teacher says
I love Refrigerator Soup, just to tell you! It is a fantastic site! Thanks for your hard work on it! Your blog looks great, by the way! Can't wait to try some of the recipes and browse around.
the wicked noodle says
Thanks so much!! I'm still in a bit of a mourning period, but I know that Laura will do great things with it and take care of my baby 🙂 Glad we could reconnect here!
Heather says
I love carrot souffle and have been looking for a good recipe! I'll definitely try your version. Glad to know where to find you and look forward to your posts!
Lana from Never Enou says
Very nice! Reminds me a lot of the traditional southern sweet potato "souffle." Not strictly a souffle, but yummy and delicious anyway!
Nina Hoffman says
Kristy, that recipe looks simply divine! My kids love carrots, so we will definitely have to try it out.
Lisa Cohen says
So glad that you are back!! I love the new look of the site - it's so bright and zesty! Perfect for spring! Hope everything is going well by you. 🙂
xiaoyen says
ohhh..this is definitely a better way to have my girls eat their carrots. They just don't like carrots, even carrots with ranch sauce. Let me see if this will do the trick!
the wicked noodle says
xiaoyen - I hope they like it! I know how challenging it can be to get your little ones to eat their veggies. Please give me a shout if this does the trick!
Heather says
Love the new look Kristy! Will definately be trying the carrot souffle...yum!
Susan Newton "T says
Welcome Back, Kristy!!! That's awesome! There is nothing like focus and "paring" down, eh? You sound GREAT!!! Happy and I love your new header, colors and you sound so happy!
(pssst....call me!)
xxoo
the wicked noodle says
Thanks, KB! Yes, I'm getting into web design. I'm actually starting a web design business using this theme and the Thesis theme. I love doing it so I think it will be really fun! So happy you like the new look! It definitely needed some freshening up - kinda like spring cleaning 😉
Kitchen Butterfly says
Love the new look.....a lot!!!!!!!And the idea of carrot souffle sounds super interesting! Are you into web design then?
the wicked noodle says
Thanks, guys! By the way, I should have mentioned that despite the name, this is not an actual souffle. It does puff up a bit but you don't have to worry about it falling. Trust me, it's super easy to make!
The Cooking Ninja says
ooh...this looks interesting. Got to try it out. 🙂
jenn (Bread + Butter says
Yum!!! The only souffle I've had is a chocolate one. I'd love to try a carrot one.
gfe--gluten free eas says
Wow, on the souffle and selling refrigerator soup! I had just gotten around to posting on refrigerator soup and been accepted. Well, it sounds like the move was right for you. You made it a great site!
The souffle looks wonderful. I have the better part of a 5-lb bag of carrots, so I need to make this recipe. I just need to make it for more people than my husband and myself.
Thanks, Kristy!
Shirley