Carrot Soufflé

Carrot Soufflé is a simple, yet elegant side dish that brings out the natural sweetness of carrots, with a hint of cinnamon and a creamy texture. It’s perfect for any occasion!

Sweet & Savory Carrot Soufflé

Today’s recipe, Carrot Soufflé was given to me by one of my best friends and the hostess that served the most elegant meals. She insisted that it would be delicious and is perfect with any kind of entrée. She was not wrong – this dish is AMAZING!!

Carrot soufflé is a sweet and savory dish that is similar in texture to sweet potato casserole, but the flavor is uniquely its own. Tangy, buttery, with a hint of cinnamon, just one bite will have you craving more!

Carrot Soufflé smells divine while cooking and even after. It makes you want to eat it just because of the smell! It has a small amount of sugar and a dash of cinnamon but it is not overly sweet and does not taste like a dessert. It is definitely a vegetable side dish.

I loved that it was just all carrots, enhanced with the butter, milk, sugar, and salt. No toppings or anything to distract from the delicious taste of carrots. Not that we don’t love a great topping, but this soufflé can stand on its own.

This dish was called “Carrot Patch” in the cookbook, but it is similar to recipes we found online called carrot soufflé. (Many of the dishes my friend served came from her favorite set of cookbooks, The Best of Bridge Series).

I have always loved collecting recipes. Over the years I have collected them from friends, family, the newspaper, and magazines. In addition I have added my mom’s (Granny’s) and grandmother’s recipes to my collection.

For Stacey and I, our recipes go back at least 80 years. Recipes aren’t just ways to make food—they are a way to pass along and preserve our history.

With a holiday coming up, I thought this would be the perfect time to give carrot soufflé a try. It was easy to make, not too fussy in the oven, and I was able to travel an hour with it and it still looked just as fresh as it did when it came out of the oven.

Stacey, my 6-year-old granddaughter, and I were the tasters. We loved it and I can definitely give it my full approval as a worthy holiday side dish!

Note: Do not be intimidated to try this dish because of its name! Despite calling it a soufflé, you don’t have to whip up the egg whites or anything like that. You peel, slice, and cook the carrots and then combine all the ingredients. Poor into a greased oven-safe dish and bake for about an hour. That’s it. It travels well as an extra bonus.

— Sara

Ingredients

• 5 cups carrots (peeled and sliced)
• 2 TB fresh lemon juice
• 2 TB minced onion
• ½ cup (one stick) butter, softened
• ¼ cup sugar
• 1 TB flour
• 1 tsp salt
• ¼ tsp cinnamon
• 1 cup of milk
• 3 eggs

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• Stand Mixer
• Dutch oven or large pot
• Immersion Blender
• 9-Inch Square Baking Dish

Instructions

To Prep: Peel the carrots and slice into 1/2 inch wide rounds.

1. Preheat oven to 350
2. Cook carrots in a small amount of water until tender, but not falling apart. Add the lemon juice and puree.
3. Beat the remaining ingredients in the bowl of a stand mixer (or in a large bowl with an electric mixer) until smooth.
4. Stir in the carrot puree until well combined.
5. Pour the mixture into greased 2-quart oven safe dish. Bake uncovered for 45-55 minutes @350 degrees, until center is firm. Allow to cool slightly before serving.

Prep Tips

• Pureeing the Carrots – I used an immersion blender to mash the cooked carrots. They are so soft you could also use a potato masher or just use your hand mixer.
• Lemon Juice – Fresh lemon juice always tastes best. 2 TB is about half a lemon. I buy mine fresh squeezed from the store and freeze in 1 TB cubes so I can always have some available to use.
• Storage – Keep leftovers in an airtight container in the refrigerator for 3-5 days.

More Vegetable Side Dish Recipes To Try:

• Sautéed Celery
• Sautéed Broccoli with Garlic
• Copper Penny Carrots
• Sautéed Green Beans with Feta and Caramelized Onions
• Swiss Green Bean Casserole
• 7 Layer Pea Salad
• Cracker Barrel Lima Beans
• Turnip au Gratin

Carrot Soufflé Recipe (Printable Recipe Card)

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