Golden Carrot Souffle

By creamtea
September 21, 2011

Author Notes: This recipe comes from my friend Chedva. It has a mellow golden flavor that is irresistible. It is tender and sweet; a fine foil to savory meats, an excellent Thanksgiving side dish, or even a delectable dessert. It emerges from the oven as a beautiful, steamy puff of air. It can easily be doubled. Please try it as written first before succumbing to the temptation to add autumn spices or grated citrus peel--it is just lovely and perfect as it is.creamtea

Food52 Review: Don’t be intimidated by the word soufflé here. This recipe is a snap to put together, no fussy directions or paper cones or scary pan prep directions. You just cook the carrots, whiz everything in the food processor, and bake in a buttered dish. The soufflé is light and puffy, with crisp edges and a nice crusted top. It’s carroty and buttery and really just right. DO resist, as creamtea says, the temptation to add spices and citrus until you have tasted it in it’s pure form. Now that I have, I may fiddle a bit next time just for fun. - aargersiaargersi

Serves: 8 - 10 as a side dish


  • 8-10 large carrots, peeled and cut into chunks
  • 3/4 cup butter, melted and cooled (or soy margarine, or cold-pressed safflower oil if you wish to keep it non-dairy)
  • 1 scant cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 4 egg whites


  1. Pre-heat oven to 350º. In a large pot of simmering water, cook carrots until tender.
  2. Remove carrots from liquid, drain well and cool enough so that the egg whites won't cook when you add them.
  3. In the bowl of a food processor, combine carrots with remaining ingredients, and pulse until all is pureed and well blended (this can be done in batches if necessary).
  4. Scrape carrot mixture into greased and floured 6-8 cup casserole, leaving space for expansion. Bake for 30-40 minutes, until puffed and golden.

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Reviews (7) Questions (0)


JoAnnVilla April 5, 2018
Can this be made ahead and then baked the next day? Also, would there be any benefit to beating the egg whites first and then folding them in?
Author Comment
creamtea April 9, 2018
I haven't beaten the whites, yet it still puffs up beautifully. What I have done sometimes is cook, and drain (and sometimes, also purée) the carrots the day before, then combine with the additional ingredients + bake the following day (to avoid combining the baking powder with the liquids and possibly have a too-early release of the gases that need to inflate the soufflé). It may be worth a trial run to see if either of your suggestions work, though. Sometimes I have baked the day before serving. It's not as puffy, but it tastes every bit as good.
boulangere December 7, 2015
This looks wonderful
astackofdishes October 28, 2011
I've been looking for a carrot souffle recipe that's not too heavy. This sounds great! Thx
Author Comment
creamtea November 13, 2011
I hope you try it, astackofdishes.
Author Comment
creamtea October 8, 2011
Glad you liked it! Thanks for trying it out.
aargersi October 8, 2011
I just ate two servings of this. Yum.