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. Carrot Souffle 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!
Why You’ll Love Roasted Carrot Souffle
This dish is not a true souffle in that you don’t have to worry that it will flop. It does puff up slightly but it 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.
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.

What To Serve With Carrot Souffle
Roasted Carrot Souffle is a perfect holiday dish. Some of the best things to pair it with include:
- Roast Turkey
- Spiral Ham
- Prime Rib
- Easy Pea Salad
- Chopped Veggie Salad
- Mashed Potatoes
- Green Bean Casserole
- Smoked Mac & Cheese
- Scalloped Potatoes
- Creamed Corn
- Parmesan Garlic Butter Biscuits
We dust our savory carrot souffle 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
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!
Ingredients
- 2 pounds whole peeled carrots or baby carrots
- 2 Tablespoons olive oil (for drizzling over carrots)
- 2 tablespoons butter, melted
- 2/3 cup sugar
- 1/4 cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 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:
Amount Per Serving: Calories: 185Saturated Fat: 3gCholesterol: 72mgSodium: 205mgCarbohydrates: 30gFiber: 3gSugar: 22gProtein: 3g
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Kathleen
Monday 14th of December 2020
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
Tuesday 15th of December 2020
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
Tuesday 22nd of September 2020
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
Tuesday 22nd of September 2020
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!
Creamy Roasted Carrot Soup -
Friday 6th of March 2015
[…] to make a sweet version (the idea was to make a sweet carrot soup similar to the flavors in my Carrot Souffle) but I couldn’t get it quite right so I’ll be working on that in the weeks to come. […]
Karen @ Karen's Kitchen Stories
Thursday 5th of March 2015
How beautiful Kristy!!
Kristy Bernardo
Friday 6th of March 2015
Thank you,Karen!
fabiola@notjustbaked
Thursday 5th of March 2015
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
Friday 6th of March 2015
Thank you so much, fabiola! You'll love this one!