Carrot Soufflé the perfect holiday or Sunday dinner side dish. It's savory, rich, naturally sweet, and perfect for the whole family!
This recipe was originally published on March 11, 2019. It was updated with new photos, recipe information, and recipe improvements on March 22, 2021.
Whether you're looking for new holiday side dishes or investigating how to make your classic recipes healthier, look no further than this Carrot Soufflé!
My first and only detention in high school was for reading cooking magazines in class. Nothing like some Bon Appetit, Cooking Light, or Gourmet to set a bad example for the other students. So, I went to detention… and read more magazines there.
At the time, my planner was full of the recipes I had planned out for the evening’s dinners and -- as you can probably guess-- I squeezed my class assignments in the margins. It was around this time that Cooking Light emerged as my favorite magazine.
Fast forward to college. On one of my most memorable trips home, my mom tried out Cooking Light's New Carrot Soufflé.
Not technically a souffle, but with sufficient airiness to make it its own new classic. The sweetness of the carrot, anchored by eggs, balanced with the richness of butter and heightened with a touch of vanilla and salt. All baked together to form a light and velvety scoopable dish.
Omg. Just the thought of it gets me giddy and makes my mouth water.
So, naturally, this dish quickly became a holiday regular that mom and I made for Easter, Thanksgiving, Christmas, and even Mother’s Day.
In recent years, however, I wanted to make it over a bit; to grow it up and have it reflect the new flavors I was coming to love.
First I replaced the white sugar with a natural sweetener to amplify the flavor of the carrots. Then, I changed out non-fat sour cream with Greek yogurt, adding more richness and depth of flavor while still keeping the souffle healthy. Finally, I added in a touch of ground cinnamon to add a delicate, yet festive flavor kick.
What resulted is a luscious and heartwarming dish. One my brother-in-law says is proof of how I can find a way to make any vegetable taste good. One that is a new rendition on a tradition we’ve enjoyed throughout the years.
This Carrot Soufflé is...
- Naturally sweet
- Accented by notes of vanilla, cinnamon, and ginger
- Delicious with roast turkey, ham, pork, and beef tenderloin
- Processed sugar- free
- Perfect for leftovers
- Loved by the whole family
Both healthy and delicious, this recipe is one your whole dinner crew will love!
- Carrots - cut up full-sized carrots work, as do halved baby carrots. You will need 2 lbs of either
- Eggs - binds the soufflé together
- Unsalted butter - just enough to add richness to the dish
- Greek yogurt - 2% to 5% yogurt is best
- 1-to-1 Gluten-Free Flour - keeps this recipe gluten-free
- Large eggs
- Honey - use raw honey to keep this recipe processed sugar-free
- Cinnamon - just a touch of holiday flavor
- Vanilla Extract
- Salt + Baking powder - seasons and adds lift to the soufflé
- Flour - traditional all-purpose flour can substitute for the 1-to-1 gluten-free flour, but the recipe will no longer be gluten-free
- Butter - vegan butter or coconut oil can work in place of the unsalted butter
- Yogurt - sour cream (low-fat or full-fat; not fat-free) can work in place of the Greek yogurt, though it will affect the recipe calorie and nutritional facts
What is carrot soufflé?
Carrot soufflé is a light, airy, and naturally sweetened carrot side dish composed of blended carrots, honey, yogurt, vanilla extract, eggs, and other spices and seasonings.
Though the soufflé is not a technical soufflé in that we do not whip up egg whites for it, it does puff up when baked, giving a similar appearance to a traditional soufflé.
How to cook carrots:
- Add the carrot pieces to a dutch oven or stockpot
- Cover the carrots with water and season the water with salt (it should taste like seawater)
- Cover the pot and turn the burner on to high heat.
- Once the water has come to a rolling boil, reduce the heat to medium-high and cook for 14-15 minutes, or until the carrots are tender when pierced with a fork.
What is the best way to blend the carrots?
I have found that the best way to blend the carrots for this recipe is to use a food processor. If you don't have a food processor, however, a high speed blender will do the trick.
If using a high-speed blender, add your eggs into the blender first and follow up with the rest of the ingredients.
How to make this carrot soufflé:
- Boil your carrots in salted water until tender.
- Drain the carrots.
- Add the carrots and the rest of the recipe ingredients to the bowl of a food processor (or blender).
- Blend the mixture until smooth and pourable.
- Pour the carrot soufflé into a greased baking dish and bake for 40-45 minutes, or until the souffle no longer jiggles when shook and is golden brown around the exterior.
Is carrot souflé gluten-free? Vegan? Clean?
This carrot soufflé is gluten-free if you use a 1-to-1 gluten-free flour blend. It is not vegan, unfortunately, because the recipe needs eggs to work.
The recipe is full of clean ingredients, given that there are no processed ingredients in it. So, enjoy knowing that you're eating a healthy and delicious side dish!
How do you serve carrot soufflé?
Carrot souffle is often served as a side dish to a celebratory meal, though it is sweeter so you could also serve it for dessert.
Our family loves it as a side at Thanksgiving, Christmas, and even Mother's Day. It is delicious served with...
- Roast turkey, ham, pork, or beef tenderloin
- Blistered green beans
- Air Fryer Butternut Squash
- Dinner rolls
- Cranberry sauce
Can you double or triple this recipe?
Yes, you most certainly can double or triple this recipe. You will likely need to blend the carrots in batches and bake them in multiple dishes (otherwise, baking will take a while).
How long do leftovers last?
Leftover carrot soufflé lasts covered in the refrigerator for up to 4 days. It does not freeze well.
Tools needed to make this recipe:
- Cutting board
- Vegetable peeler
- Chef knife
- Dutch oven or stockpot
- Large strainer
- Measuring cups & spoons
- Food processor
- 1 ½ quart baking dish
Other holiday side dish recipes:
- Mashed Butternut Squash
- Cheesy Asparagus Tarts
- Cranberry & Edamame Brown Rice Salad
- Healthy Deviled Eggs
- Air Fryer Butternut Squash
- Healthy Corn Souffle
- Blistered Green Beans
- Healthy Mashed Potatoes (No Butter or Oil!)
- Apple Cranberry Sauce (No Processed Sugar!)
- Gluten-Free Cornbread
- Orange Salad with Honeyed Hazelnuts
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A light, velvety dish perfect for special dinners, holidays, and sunday suppers.
- 2 lbs. carrots, peeled and cut into about ½ inch chunks
- 2 T. unsalted butter
- 3 eggs
- ½ c. honey
- ½ cup 2% Greek yogurt
- 1 tsp. vanilla extract
- 3 tablespoon 1-to-1 gluten-free flour
- ½ teaspoon ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- Non-stick cooking spray
- Powdered sugar, to garnish (optional)
- Preheat oven to 350 degrees and spray a 1 ½ quart baking dish with non-stick cooking spray.
- Add the carrots to a dutch oven and cover with water. Salt the water with 1 teaspoon salt. Cover the pot and bring the carrots to a boil over high heat. Reduce the heat to medium-high, and boil the carrots for 15 minutes or until they can be pierced easily with a fork.
- Drain carrots thoroughly and return them to the pan.
- Add the drained carrots, butter, honey, Greek yogurt, vanilla extract, flour, cinnamon, baking powder, and salt to the bowl of a food processor or high-speed blender. Process or blend for 30 seconds -1 ½ minutes, or until the mixture is smooth and pourable, scraping down the sides of the bowl or blender halfway through blending.
- Pour the souffle mixture into the greased baking dish and bake for 40-45 minutes, or until firm when shaken and just starting to brown around the edges.
- Remove the souffle from the oven and let coo for 2-3 minutes. Sprinkle with powdered sugar, if desired, and serve hot!
1. To keep this recipe processed sugar-free, use raw honey and omit the powdered sugar garnish.
2. 5% or whole fat Greek yogurt can work in place of the 2%. 0% or fat-free yogurt also works but will affect the flavor of the souffle. I recommend using 2 or 5% if possible.
3. Leftovers last covered in the refrigerator for up to 4 days. This souffle does not freeze well.
4. You can also make this recipe with traditional all-purpose flour though the recipe will no longer be gluten-free.
Amount Per Serving Calories 253Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 70mgSodium 272mgCarbohydrates 49gFiber 4gSugar 33gProtein 6g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
This recipe was inspired by Cooking Light's Carrot Soufflé recipe.