Carrot Soufflé


by: Entertaining is Easy/Lisa Newsome

If you have never had a carrot soufflé, you’re in for a real treat! This side dish is dessert!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 8-12

3 pounds carrots, sliced

2 sticks butter

6 eggs

3 cups sugar

1/2 cup all purpose flour

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 teaspoons vanilla extract or paste

nonstick cooking spray

Nutrition Facts
Carrot Soufflé

Servings Per Recipe: 8

Amount per Serving

Calories: 646

  • Total Fat: 26.6 g
  •     Saturated Fat: 15.6 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 183.5 mg
  • Sodium: 368.8 mg
  • Total Carbs: 99.3 g
  •     Dietary Fiber: 5.1 g
  •     Sugars: 83.8 g
  • Protein: 6.8 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Cook carrots in boiling water for 15-20 minutes or until tender by fork. Drain.

2.  Preheat your oven to 350º.

3.  Process carrots and butter in a food processor or blender until smooth, stopping once to scrape down sides.

4.  Add the eggs, sugar, flour & baking powder, again processing till smooth.

5.  Add the cinnamon, ginger & vanilla & blend again till smooth.

6.  Spoon or pour into a 2-quart soufflé or baking dish that was sprayed with nonstick cooking spray, allowing about 1½ inches or more at the top for the soufflé to rise (a). Bake for 1½ hours (b). It will firm in the middle when done.! Enjoy the carrot soufflé hot, at room temperature...even cold!

related recipes