Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is an absolute favorite! I usually make this around thanksgiving, but also for other special occasions. Everyone always loves it, and they always beg for the recipe! I hope you enjoy it as much as I do! (prep time does not include time for steaming and cooling carrots, as this can vary).

Ingredients Nutrition


  1. Preheat oven to 350 degrees and grease the baking dish.
  2. Mix all ingredients in bowl with a mixer.
  3. Pour into an 8x8 inch glass baking dish.
  4. Bake 45-50 minutes, until knife comes clean.
  5. Can be served hot or cold.
  6. Refrigerate after finishing serving/cooling.
  7. Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
  8. Servings really depend on how much you choose to serve.


Most Helpful

I've made this twice so far and will definitely be making it occasionally in the future. Both times, it was a winner in my house, once for DH and myself, and once with a guest. It's quick and easy and makes a great variation for a breakfast 'main' dish! Thank you for sharing this recipe Angela!

Cindy Lynn May 21, 2003

I made this exactly as the recipe was written and my results were nothing to rave about like the other reviewers had written. It was so-so, being that out of a family of five only my DH and son said it was ok. Personally I don't care for pumpkin pie and I thought this recipe had somewhat the same consistency. Sorry this recipe just doesn't fit our tastes, so I won't be making it again, but I don't doubt others would like it.

Jul E January 29, 2004

Yummy!! A great alternative as a vegetable side dish. I too recommend using about half the sugar recommended in the recipe - its plenty sweet with this alteration. As a time saver, I will prepare the carrots early in the day to make the actual souffle preparation even quicker. I also lightly greased my baking pan although the directions didn't indicate it was necessary, I think it probably helps a bit. Thanks!

jacobs mama January 17, 2004

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