This carrot soufflé recipe blends boiled and pureed carrots with eggs, butter, and warm cinnamon to create a smooth, slightly sweet dish with a soft, cloud-like texture. It works as a sweet side for Easter dinner or as a warm dessert when you want something cozy but not too heavy. The texture is closer to a soft pudding than a traditional French soufflé, and it’s a reliable way to bring new life to carrot recipes side dishes. If you’re looking for a carrot soufflé recipe Paula Deen inspired or one like the classic Picadilly carrot soufflé, this version keeps it simple and comforting.
The key to this easy carrot souffle recipe is balance. Carrots provide natural sweetness and body, while flour and eggs give the mixture just enough structure to puff slightly without becoming stiff or cakey. Brown sugar enhances the earthy notes in the carrots, and baking powder ensures gentle lift without the need for whipped egg whites.
You’ll notice the texture stays soft even after baking. That’s intentional. It’s not a traditional airy soufflé. It’s closer to a cross between a spoon bread and custard. That contrast between the smooth interior and lightly set top is what gives it wide appeal.
For a lighter finish, bake it in individual ramekins. For a more family-style presentation, the 2-quart baking dish works best. The results are equally tender either way.
What Each Ingredient Brings
Carrots make up the bulk of the recipe, and the smoother the puree, the better the final texture. Look for sweet, fresh carrots. Older carrots tend to taste bland after boiling. The stick of unsalted butter adds flavor and helps the soufflé stay soft and rich once baked.
I use both brown and granulated sugar. Brown sugar adds moisture and depth, while white sugar keeps the sweetness clear. Too much of either can throw off the consistency.
All-purpose flour and baking powder work together to create a light rise without changing the texture. You don’t want it too firm. A teaspoon of vanilla extract rounds out the sweetness, and cinnamon ties everything together. You could leave out the cinnamon, but I wouldn’t. It gives the dish a gentle warmth.
Salt matters here. Even just a quarter teaspoon brings out the natural sweetness of the carrots and balances everything. I’ve tested this without salt, and the flavor falls flat.
I use this same carrot base in Carrot Cake Overnight Oats and found that the puree must be smooth or the dish loses its soft finish.
Spotlight: The Carrots
Carrots are more than just filler here. They carry the texture, color, and sweetness. They must be cooked until fully soft. If they’re even slightly firm, the puree won’t blend smooth and you’ll end up with grit in the final soufflé.
I chop the carrots small so they boil evenly and drain them well. Any leftover water will thin the batter and stop it from setting correctly. After blending, the puree should look like baby food—glossy and thick, no chunks at all.
If you want to use frozen carrots, steam them and pat dry before blending. The texture won’t be quite as silky, but it still works.
This smooth carrot base also gives structure to my Carrot Cake Banana Bread, which uses a similar spice blend but finishes more like a loaf cake.
Step-by-Step
When you puree the cooked carrots, the mixture should look glossy and thick. Add the melted butter while the carrots are still warm to keep everything blending smoothly.
Once you add the eggs and vanilla, the mixture will thin slightly. It should pour easily but still have body. After adding the dry ingredients, the batter turns creamy and golden-orange. It should resemble thick pancake batter with a satin-like texture.
When baking, look for a gently puffed top with light cracks. A toothpick should come out with just a few moist crumbs. Overbaking will turn the edges rubbery, so pull it out as soon as it sets in the center.
If you’re new to soufflé recipes, this one is forgiving. It gives you a soft rise without any folding or egg-white whipping.
You might also like the technique used in Easter Carrot Crescent Rolls, where pureed vegetables help color and flavor the base dough.
Common Mistakes and Fixes
Lumpy carrots? Blend longer. Texture depends on that smooth base.
Flat soufflé? Check your baking powder. Old powder won’t give you lift.
Too dense? Overmixing after the dry ingredients are added can thicken the batter too much.
Too wet? Make sure carrots are drained well. Any extra water will affect the bake.
Taste too flat? You likely skipped the salt or used flavorless carrots.
Flavor Variations to Try
You can swap half the butter for Greek yogurt for a lighter version.
Add orange zest to brighten the flavor.
Stir in ¼ teaspoon nutmeg or cardamom for a warmer spiced version.
Replace brown sugar with maple syrup and reduce total sugar slightly.
If you like bolder flavor, add 2 tablespoons of shredded coconut. It adds texture and sweetness without changing the structure.
How to Store and Reheat
Let the soufflé cool fully before storing. Wrap and refrigerate for up to 3 days. The texture stays soft, but you’ll need to reheat gently.
Use a 300°F oven for 10–15 minutes or until warmed through. Avoid the microwave. It changes the texture and dries the edges.
You can freeze the soufflé for up to 2 months. Cool completely, wrap tightly, and thaw overnight in the fridge. Reheat gently in the oven.
Tips from My Kitchen
Use a food processor, not a blender, for smoother results.
Don’t overbake. The center should look slightly jiggly when you pull it out.
If using ramekins, place them on a baking tray for easy handling.
Measure flour by spooning into the cup and leveling. Scooping packs too much in.
Always preheat the oven. A slow start stops the soufflé from puffing at all.
Serving Ideas
Serve warm with a drizzle of maple syrup. Add a scoop of vanilla ice cream for dessert.
Top with chopped toasted pecans. Dust with powdered sugar before serving.
Pair with ham or roast chicken for Easter dinner. Serve alongside fruit salad for a light brunch.
Save This Recipe and Share Your Twist
Pin this carrot soufflé recipe so you can find it for your next holiday dinner or spring brunch.
Tried a variation or added your own twist? Let me know in the comments. I love hearing how you make these recipes your own.
Carrot Soufflé Recipe
This carrot soufflé recipe is light, fluffy, and packed with flavor. Inspired by the classic Picadilly carrot soufflé, it blends cooked carrots with just the right amount of sweetness. Perfect as a holiday side or a unique carrot dessert, this dish works for both Easter dinner and cozy family meals. Similar to a carrot soufflé recipe Paula Deen style, it uses simple ingredients and delivers reliable results. Try this as one of your go-to carrot recipes side dishes or include it in your favorite holiday desserts. Great addition to your collection of comforting soufflé recipes.
Ingredients
- 1 ½ pounds carrots, peeled and chopped
- ½ cup unsalted butter (1 stick), melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- PREHEAT OVEN AND PREPARE DISH: Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish or individual ramekins with butter or nonstick spray to prevent sticking.
- COOK THE CARROTS: Add peeled and chopped carrots to a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the carrots are very tender. Drain and allow them to cool slightly.
- PUREE THE CARROTS: Transfer the cooked carrots to a food processor or high-speed blender. Blend until the texture is completely smooth and free of lumps.
- BLEND IN WET INGREDIENTS: While the carrot puree is still warm, add the melted butter, eggs, and vanilla extract. Blend again until everything is fully combined and smooth.
- ADD DRY INGREDIENTS: Add brown sugar, granulated sugar, flour, baking powder, cinnamon, and salt to the mixture. Blend again until the batter is uniform and silky.
- TRANSFER TO DISH: Pour the batter into the prepared baking dish or ramekins, spreading the top evenly with a spatula.
- BAKE: Bake for 45–50 minutes if using a 2-quart baking dish, or 30–35 minutes for individual ramekins. The top should be puffed and lightly golden, and a toothpick inserted in the center should come out with a few moist crumbs.
- COOL AND SERVE: Let the soufflé cool for several minutes before serving. Expect it to deflate slightly as it cools—this is normal and does not affect texture or flavor.
Notes
Serve warm as a sweet side or simple dessert. Leftovers can be refrigerated and reheated gently in the oven.
