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This Carrot Souffle recipe is a warm, southern dish that is super easy to make. It can also be served as a delicious side dish during the holidays or as a dinner side at any time of the year.

Not only is this Southern Carrot Souffle recipe delicious, but it is also an excellent way to get your picky eaters to eat their vegetables. 

Just the right amount of sweetness the whole family will enjoy. This Southern Carrot Souffle is the perfect side dish for Thanksgiving.

My recipe will remind you of Piccadilly cafeterias’ carrot souffle. You will think you are there.

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How To Make Southern Carrot Souffle

This scrumptious southern side dish recipe only requires just a few simple ingredients. Most of these ingredients can be found in your pantry, therefore keeping the cost of the recipe to a minimum. 

The prep work only takes a few minutes, which makes this a great recipe for beginners.  And, if you have leftover carrots that need to be used, then this is the perfect dish!  

Ingredients Needed To Make Southern Carrot Souffle

• 2 (1 lb) Bags of Peeled Baby Carrots
• ¾ Cup of Granulated Sugar
• 2 Tbsp.  All-Purpose Flour
• 1 ½ Tsp. Baking Powder 
• 3 Eggs, Beaten
• 1 Stick Unsalted Butter, Softened
• 2 Tsp. Vanilla Extract, I prefer this brand
• 2 Tbsp. Powdered Sugar

Directions For Making Carrot Souffle

Step 1

Preheat oven to 350° F.  

In a large pot, place the 2 pounds of carrots and cover them with water.  Boil carrots until fork-tender.  Drain carrots.

Step 2

While carrots are cooking, mix the dry ingredients, except for the powdered sugar, in a large bowl and set aside.

Step 3

While cooked carrots are warm, place them into the bowl of a food processor or blender along with the sugar, dry ingredients, vanilla, eggs, and softened butter.  Blend the mixture until nice and smooth and fluffy.

The best way to grind the carrots is in a food processor or blender but you can also use a potato masher. Your carrots won’t come out quite as smooth but that is perfectly fine.

Step 4

Use cooking spray to prepare your baking dish. Transfer mixture into a 2 quart prepared baking dish.  Please keep in mind that the casserole dish should only be half full, as the souffle will rise while cooking.

We do not use a formal souffle dish. You can use any 2-quart casserole dish.

Step 5

Bake your carrot souffle for about one hour or until the top is a light, golden brown.  

Step 6

After removing from the oven, sprinkle the top with powdered sugar and serve hot.

Carrot souffle can be mistaken for sweet potato casserole but it’s actually a brighter orange color.

Serve homemade carrot souffle with baked ham or oven-roasted turkey on Thanksgiving. This is a recipe that will have your guest or family members asking for seconds. 

Can Carrot Souffle be made ahead?

Yes. This dish can be frozen. Thaw before reheating.

Boil the carrots one day and make the dish the next if you like to save time. Store your boiled carrots in the refrigerator and reheat in the microwave before adding them to the food processor.

You can even premake this souffle today and store it in the refrigerator until tomorrow when you are ready to pop it in the oven. Be sure to let your dish come to room temperature before adding it to the oven.

Can Carrot souffle be made with canned carrots?

Yes, you can use canned carrots to make carrot souffle. This recipe calls for 32 oz. of carrots. You will still want to heat the carrots in a saucepan until they are good and tender then follow the recipe instructions from that point.

You can bake your carrot souffle in ramekins for individual servings if you like. Easter dinner is a good time to do this for a really pretty holiday table.

Adjust your baking time as these will get done quicker. Place all of the individual ramekins onto a baking sheet and set the baking sheet in the oven.

This easy carrot souffle is a favorite recipe with my family and who knew a carrot side dish could be so amazing!

Do not forget to add this sweet carrot casserole dish to your holiday menu; your guests will surely love it!

You can also double up the recipe for larger holiday gatherings.  Just make sure your baking dish is large enough to hold the mixture (4-quart or larger).

Did you try this recipe?  What is your favorite family recipe for the holiday season?  Share in the comments. I would love to hear from you.

More side dish recipe ideas

• Southern Potato Salad, Just Like Moms. A great side dish for Easter, Thanksgiving and picnics
• Pecan Glazed Green Beans, restaurant quality
• Southern Cornbread Dressing, a must-have for Thanksgiving side dish, video included
• Crockpot Macaroni and Cheese recipe
• Best Ever BBQ Baked Beans
• Old Fashioned Crunch Pea Salad
• Homemade Creamy Cole Slaw, ready in minutes, video included