Carrot Souffle

Carrot Souffle

118 Reviews 12 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Recipe by  LOUETTA

“An excellent side dish, or have it for brunch.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
  3. Bake for 45 minutes.

Share It

Reviews (118)

Rate This Recipe


This looks very nice after you bake it. It really looked beautiful. However, it was VERY sweet. Next time I will use 1/3 of the amount of sugar it calls for- if any. I suggest you add sugar little by little until it is just sweet enough for you, then bake.

Aspiring Chef Rita

Aspiring Chef Rita

I would rate this even higher!!! I have never made a more beautiful and perfect souffle although I must admit I used some of my own instincts since the cooking instructions were not very clear. I did use a 1/8 cup less sugar as others suggested. When I mashed the carrots they were still lumpy so at the very end, before pouring the carrots into the casserole dish, I put it all in the blender and blended it until smooth. I think that made all the difference in the world. It rose beautifully and did not fall. Can't wait to have company to show this dish off. Thanks submitter!

Mary K.

Mary K.

Really, truly fantastic! I cut the sugar down to 1/2 cup, pureed the carrot mixture in the food processor and sprinkled a small am't of cinnamon and nutmeg over the top when it came out of the oven. It came out fabulously well--light and airy, yet buttery sweet and delicious. I served it with coconut crusted chicken and the meal was superb.

More Reviews

Similar Recipes

Cafeteria Carrot Souffle

Cafeteria Carrot Souffle

Carrot Souffle

Carrot Souffle

Carrot Patties

Carrot Patties

Carrot Casserole

Carrot Casserole

Carrot Souffle with Brown Sugar

Carrot Souffle with Brown Sugar

Carrot Ring

Carrot Ring


Amount Per Serving (6 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 508 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Carrot Souffle


next recipe:

Holiday Carrot Souffle