Carrot Souffle

"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)."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by cookedat9 photo by cookedat9
photo by PaulaG photo by PaulaG
Ready In:
1hr 5mins




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

Questions & Replies

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  1. stacyg0109
    I need to double this recipe and I have never made it before. Is is best to cook as two separate dishes or can I combine and cook in a larger pan at once? Also can the carrots be cooked and ingreds mixed the day before and baked the day I serve?


  1. jacobs mama
    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!
  2. Cindy Lynn
    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!
  3. Jul E
    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.
  4. Sugabee43
    I actually have a similar recipe to this, and I serve it as a side dish. I make a crumble top of Grape Nuts cereal, brown sugar, cinnamon and butter and cover the top with the mixture as it bakes. It carmelizes and is a nice crunchy topping!! I even eat this cold!!
  5. kaec7628
    This was wonderful! I didn't use the cinnamon or nutmeg because we like the the custardy carrot taste and that's exactly what we got but this exceeded our expectations. Thanks for sharing will make often.


  1. senseicheryl
    This dish was fantastic! I made it as part of our New Years Dinner and everyone loved it. I should have made a double batch. Here are just some notes that I made: 1. Instead of sugar, I used Splenda. 2. Instead of real butter, I used I Can't Believe It's Not Butter. 3. Instead of eggs, I used Liquid Egg Whites. Totally delicious. Thanks for posting such a great recipe that I will use over and over again. Oh yeah, my mom asked for the recipe! Happy New Year...
  2. Tante B
    I absolutely LOVED this! I doubled the recipe & substituted margarine for butter. The flavoring is very similar to a pumpkin pie so it's one of those recipies that I think people either really love or ...don't. I'm thinking that I might want to try this in a pie shell sometime.I baked & served this in a white rectangular ceramic dish wich made a beautiful presentation. If there would be 6 stars this recipe would get it from me! Thanks for such a GREAT recipe!
  3. sharps33
    I hate pumpkin pies too, but this is way above anything I tried to make out of veggies. I wish they would be a sugar substitute, I used 3 oz of olive oil for double recipy and brown raw sugar, turned out really well. Thank you much!!!! My husband said that this is the Roll Royce of all souffles :)
  4. Cindy D.
    This is always a hit with my family but I double the carrots and keep the rest of the quantities the same as original recipe. You can substitute any winter squash for the carrots. I boil them up, strain them reserving about 3/4 cup of the cooking water, then puree the carrots in the blender adding the reserved cooking liquid and all the other ingredient. Then bake as directed in a greased casserole
  5. AmandaMcG
    Yummy! This is an excellent way to use up a bunch of carrots that are about to go bad. I used margarine instead of butter and it worked fine. I boiled the carrots for 25 mins but next time I'll boil them for 30-35 mins because there were a few pieces that weren't soft enough to mix well with the hand mixer. This recipe seems like it would be perfect for Thanksgiving dinner.


Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...
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