Carrot Soufflé

This carrot soufflé has quickly become a must-have at our family holiday table. It’s one of those dishes that disappears fast—because everyone goes back for seconds (and sometimes thirds). With its soft, fluffy texture and just the right touch of sweetness, it almost feels like dessert… but we still get to call it a side dish!

One of my favorite things about this recipe is how simple and flexible it is. I love using my own home-canned carrots when I have them on hand—it adds that extra homemade touch—but it turns out just as delicious with store-bought canned carrots, making it an easy go-to no matter how busy life gets.

Whether you’re making it for Easter, Thanksgiving, or just a cozy Sunday dinner, this carrot soufflé is one of those recipes that brings people together around the table—and keeps them asking for it year after year. 🥕✨

Carrot Soufflé

Ingredients

• 2 cans (14–15 oz each) carrots, drained

• 3 large eggs

• ½ cup sugar

• ½ cup butter, melted

• 3 tbsp all-purpose flour

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp salt

• Optional: ½ tsp cinnamon (for a warm, holiday flavor)

  
  

👩‍🍳 Instructions

1. Preheat oven to 350°F. Grease a baking dish (8x8 or similar).

2. In a mixing bowl, add the drained carrots and mash until smooth (or blend for extra creamy texture).

3. Add in the eggs, sugar, melted butter, and vanilla. Mix until well combined.

4. Stir in the flour, baking powder, salt, and cinnamon (if using). Mix until smooth.

5. Pour mixture into your prepared baking dish.

6. Bake for 40–45 minutes, or until the center is set and the top is lightly golden.

7. Let sit for a few minutes before serving. Optional: dust with powdered sugar for a pretty finish.

💡 Tips

• Want it extra smooth? Use a hand mixer or blender.

• This reheats really well—perfect for holidays!

• You can double it for a crowd and bake in a 9x13 dish.

• Carrots are pretty sweet naturally so I usually cut the sugar in half.

  
  

Great for serving with Ham!