Make Ahead

Carrot Souffle

November 18, 2010
Author Notes

This recipe is based on one given to me by my friend Salima years ago. It quickly became a family favorite and kids always enjoy it, too. I've had a few people say they don't like carrots but love this souffle (the magic of butter and sugar...). Perfect on your holiday table (including Halloween for an orange dish) or anytime of year. —BlueKaleRoad

  • Serves 8-9
  • 1 1/2 pounds carrots, sliced and steamed or boiled until very soft
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
In This Recipe
  1. Preheat oven to 350. Butter a 9x9 inch square baking dish. If doubling the recipe, prepare a 9x13 inch dish.
  2. Combine all the ingredients in a food processor and process until smooth, scraping side the down as needed. Pour batter into baking dish.
  3. At this point, you can refrigerate the dish overnight and bake just before serving, or you can bake ahead and warm in the oven before serving. It is also good room temperature.
  4. Bake for 40 minutes. If making in a 9x13 inch dish, bake for 45 minutes.

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I am a passionate home cook for my family and friends. I recently started writing a food blog ( and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!