Delicious Carrot Souffle Side Dish Recipe

When the kids were younger, we always had family sit-down dinners on Martin Luther King’s birthday weekend, and my husband would read out loud about the life of MLK —Let the Trumpet Sound and Strength to Love. It was beautiful and challenging as our family would learn–a little more each year– about love and courage.

I miss those years. Life is different now with 2 sons away to college. But it’s good.

I posted about this several years ago on that weekend, as I cooked a special meal with fish from the freezer that our son had caught the summer before, and a NEW delicious side dish recipe that I completely forgot about: Carrot Souffle taken from my friend Carrie Vitt’s book, Deliciously Organic.

It’s a recipe that you always have the ingredients on hand for. I love those kind of recipes!

Doesn’t everyone keep carrots in their fridge?

And you might just say “dessert?” It’s really that good!

The maple flavor with the sweet carrots …

Mm-m-m. Mm-m-m. Mm-m-m.

I actually doubled the recipe, and I’m so glad I did. Except … there wasn’t much leftover!

Have you ever tried carrot souffle?


Recipe: Carrot Souffle’ {}

Summary: It’s as good as dessert. Taken from Carrie Vitt’s Deliciously Organic cookbook. Feel free to double the recipe!


  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 3/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 2 Tbs. plus 1 tsp. whole wheat pastry flour
  • 1/2 tsp. ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 2 large eggs


  1. Preheat oven to 350 and adjust rack to middle position. Butter an 8×8 baking dish.
  2. Bring an inch of water to a simmer on medium-low heat in a medium saucepan. Add carrots, cover, and simmer for 15 minutes until tender. Drain well.
  3. Pour cooked carrots into a food processor. Add maple syrup, vanilla, baking powder, flour, cinnamon, and melted butter, and puree. While the machine is running, add eggs, one at a time through the tube. Process until smooth. Pour carrots into the pan.
  4. Bake for 1 hour or until set and edges are golden brown.
  5. Easy tip: This dish freezes well. After pureeing, pour into a covered container and freeze. Thaw, pour into pan, and bake as stated above, when ready to use.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6


15 comments on “Delicious Carrot Souffle Side Dish Recipe”

  1. Just reading “sons off to college” makes me sad. I’ll be ok when that happens in 16 years right? xo

  2. So making this for a dinner party in February! Thank you.

  3. I have never had carrot souffle’, but it looks and sounds delicious!

  4. I keep carrots in my fridge at ALL times. This looks amazing, friend!

  5. Wow, I have never heard of a carrot souffle before…this looks amazing, Sandy!!

    The more I learn about you, the more I love you!! xoxo

  6. What a special tradition. I want to do something similar when my son is a little older. My grandmother was fortunate to have known his wife and got to have lunch with him once. She said he was truly genuine, definitely not after fame or glory or book deals, just unity and love.

    Love the souffle too!

  7. Carrot Souffle? Where has this been all my life? or at least this past summer when my garden was busting with carrots. I can’t wait to make this Sandy. I hope you are enjoying your winter! XOXO

  8. We always have carrots in the house (my kids love carrots and ranch to snack on)

  9. I always have carrots in the fridge but I’ve never had anything like this, it looks wonderful!

  10. I’ve never tried anything like this either, but I think my uber picky 6yo just might try it! Her little nose was orange for the longest time when she was a baby because she refused just about everything outside of carrots.

  11. Great tradition. Can’t wait to start something like that when my daughter is little older. And yes, I always have carrots in the refrigerator. Beautiful dish to try.

  12. I made a carrot souffle for Thanksgiving during the first couple years of our marriage, and loved it. Thanks for the delicious reminder. Now I need to try this recipe of Carrie’s!

  13. We make carrot souffle for most special occasions. We love it! And, you’re right, it’s almost like having dessert! Our recipe is a bit different, though, so I’d like to try yours to compare. Here’s my daughter’s recipe she actually discovered while on the mission field!

  14. Pingback: Plan a Valentine's Day Dinner - Menu and Party Games | Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening

  15. I did make this Friday evening for a V-Day dinner party with another couple. I served it with a roasted turkey breast and fresh steamed green beans…. and a few other courses. :-D Everyone raved about it, and my dear friend snatched your recipe right off the fridge and stuck it in her pocket. We both agreed it would make a great dessert, even though I did reduce the amount of maple syrup. It’s going in the keeper file under “I can’t believe it’s carrots!”

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