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Easy Carrot Soufflé

This easy carrot soufflé has the consistency of a sweet potato pie but the flavors of a delicious carrot cake. It's part side dish, part dessert and 100% delicious!
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Course sides
Cuisine American

Ingredients
  

Soufflé Ingredients

  • 2 lbs carrots peeled and cut into 1-inch pieces. Save time by using baby carrots.
  • ½ cup butter melted
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 4 eggs
  • ½ cup all-purpose flour I use a gluten free 1-to-1 baking flour to make this recipe gluten free.
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup brown sugar
  • Cooking spray

Nut Topping Ingredients

  • ½ cup chopped nuts I recommend walnuts and/or pecans.
  • 2 tbsps butter melted
  • 3 tbsps brown sugar

Instructions
 

  • Preheat the oven to 350 degrees. Lightly spray a 9x13 casserole dish with cooking spray.
  • Place the carrots in a large pot or dutch oven and cover with water. Bring to a boil, cover and reduce heat to medium-low. Simmer for about 20 minutes or until the carrots are fork-tender.
  • Drain the carrots and allow them to cool while you prepare the other ingredients. Add the carrots, butter, vanilla extract, spices and eggs to the blender. Process until smooth.
  • Add the flour, baking powder, salt and sugar to the food processor. Blend until smooth.
  • Pour the carrot mixture into the prepared casserole dish and bake for 40 minutes or until the soufflé has set.
  • To prepare the topping, add the nut topping ingredients to a small bowl and stir to combine. Pour the topping mixture over the top of the soufflé and continue to bake for 5 minutes (for a total bake time of 45 minutes).
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