Make Ahead

Golden Carrot Souffle

September 21, 2011
3 Ratings
Photo by creamtea
  • Prep time 20 minutes
  • Cook time 35 minutes
  • Serves 8 - 10 as a side dish
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

Test Kitchen Notes

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. - aargersi —aargersi

What You'll Need
  • 8-10 large carrots (about 2 pounds), 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. I usually add the largest-diameter chunks first and allow to simmer a few minutes, then the medium, then the thinnest for even cooking.
  2. Remove carrots from liquid, drain well and allow to 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, smooth and well blended (this can be done in batches if necessary). Alternatively, if you wish to prepare ahead of time, you can process the carrots with the egg whites, sugar and vanilla together with the oil (if using it in place of butter) a day ahead and refrigerate overnight in a sealed container. The next day, whisk together the flour and baking powder and add to the carrot mixture along with the melted butter (if using); you can either process or hand whisk these ingredients in a large bowl, but be sure to combine completely.
  4. Scrape carrot mixture into greased and floured 6-8 cup casserole, leaving space for expansion. Smooth and swirl with a spatula for a decorative effect. Bake for 30-40 minutes, until set, puffed and golden. Serve immediately.

See what other Food52ers are saying.

  • boulangere
  • astackofdishes
  • creamtea
  • aargersi

9 Reviews

Ltiberi April 28, 2023
Hi, are you able to bake this in separate ramekins?
creamtea May 2, 2023
you probably could, although I have never tried it. I would cut back the baking time to perhaps 20 minutes, more or less, depending on the ramekin size.
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?
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
creamtea November 13, 2011
I hope you try it, astackofdishes.
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.