Carrot Soufflé

Name: Easy Carrot Souffle
Prep time: 15 min
Cook time: 55 min
Total time: 80 min
Ingredients: 2 pounds carrots (peeled and cut into chunks); 3 large eggs; ¼ cup pure maple syrup or date syrup; 3 tablespoons light brown sugar; 3 tablespoons vegetable or coconut oil; ¼ cup whole milk; 2 teaspoon vanilla extract; ½ cup all-purpose flour; 1½ teaspoon baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ½ teaspoon fine sea salt; ½ cup chopped walnuts; ⅓ cup old-fashioned rolled oats; 2 tablespoons all-purpose flour; 2 tablespoons light brown sugar; ½ teaspoon ground cinnamon; 1 pinch fine sea salt; 2 tablespoons vegetable or coconut oil; 2 tablespoons pure maple syrup or date syrup

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This Carrot Soufflé is so easy to make and turns out soft, fluffy, and perfectly sweet. It’s topped with a buttery oat and walnut crumble that adds the perfect crunch to every bite. All you have to do is blend, pour, and bake! It’s a delicious side dish for Thanksgiving, Easter, or any holiday dinner.

A white dish of carrot souffle topped with walnut oat crumble with a spoonful removed.

I love making this carrot soufflé for the holidays, especially Thanksgiving and Easter. It’s a nice change from the usual sweet potato casserole, and I love the combination of the soft, sweet carrots with the crunchy oat and walnut topping. The best part is how easy it is to put together! It looks like you spent so much time making it, but most of the work is done in the blender.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

55 mins

A Few Key Ingredients

Below are the key ingredients you’ll need. Full quantities are in the recipe card further down the post.

Carrots: Fresh carrots are the star of this recipe! They add natural sweetness, a nice orange color, and a smooth, creamy texture. You can also use frozen carrots. Just make sure to cook them until they’re very tender before blending.

Eggs: Give the soufflé a custardy texture and cause it to puff up as it bakes. Use room-temperature eggs and make sure they’re large for the best results.

Maple syrup and light brown sugar: Used to sweeten both the soufflé mixture and the crumble topping. Coconut sugar can replace the light brown sugar, and date syrup is a good swap for the maple syrup.

All-purpose flour: Adds body, helping the soufflé to set. Use white flour, as whole-wheat flour adds a rough texture.

Walnut-oat crumble: Crunchy walnuts and oats are combined with sweeteners, a bit of flour, and some oil to make a crispy, crumbly topping on the soufflé. Don’t like walnuts? Swap them out for pecans, almonds, or hazelnuts.

Tips for Success

The carrots must be boiled until they’re super tender; otherwise, they won’t puree smoothly.
Drain the carrots, then let them sit and steam for a few minutes to remove excess moisture.
Make sure you’re using a deep-ish baking dish so the soufflé has space to rise without overflowing.
Oil or butter the baking dish well to prevent the souffle from sticking.
This dish makes a great addition to your Thanksgiving table. It’s a fun alternative to Butternut Squash Casserole, with a similar flavor profile and sweetness level.

How to Make Carrot Souffle

Preheat the oven to 350°F. Lightly grease a 9 x 13-inch rectangular baking dish with oil.

Cook the Carrots

Place the carrots in a large pot and cover with water. Bring to a boil, then reduce to a steady simmer and cook for 15-20 minutes, until the carrots are super tender. A fork should slide through them with almost no resistance.

Drain them very well and let the carrots sit in the colander for 5 minutes so excess steam and moisture can escape.

process shot to cook the carrots and adding it to blender with eggs and other ingredients to make the souffle.

Make the Soufflé

Transfer the warm carrots to a food processor or high-speed blender. Add the eggs, syrup, brown sugar, oil, milk, vanilla, flour, baking powder, cinnamon, nutmeg, and salt.

Blend until completely smooth, light, and creamy, scraping down the sides as necessary. Pour the carrot mixture into the prepared baking dish and spread evenly.

Make the Crumble

In a small bowl, combine the walnuts, oats, flour, brown sugar, cinnamon, and salt.

Add the oil and syrup. Mix with a fork until small, moist clusters form. Scatter the crumble lightly and evenly over the carrot mixture. Don’t press it down.

process shot to pour the carrot mixture in a dish topped with oat crumble.

Bake

Bake uncovered for 30-35 minutes, until the edges are set and lightly golden and the center is just set with a very slight jiggle.

Let the carrot soufflé rest for 10 minutes before serving. Serve warm.

a baking dish with carrot souffle and a serving spoon in the dish.

Recipe Notes

Nut-free: Swap the walnuts for pumpkin seeds or sunflower seeds. Use vegetable oil (not coconut oil or peanut oil) in the soufflé and crumble.

Dairy-free: Swap the whole milk for an unsweetened non-dairy milk (e.g., almond milk).

Storage: Store cooled leftovers in the baking dish, covered tightly with aluminum foil, in the fridge for up to 3 days.

Make-ahead: Blend up the soufflé mixture and pour into the greased baking dish. Cover tightly with foil and store in the fridge for up to 1 day. Assemble the crumbly topping and store in a separate, airtight container in the fridge for up to 5 days. When ready to bake, uncover the dish, sprinkle on the crumble, and bake as usual.

Reheating: Reheat in the oven at 350F for 10-15 minutes until warmed through.

A blue bowl of carrot souffle on a wooden board.

Questions I Get Asked a Lot

Can I make it without eggs?

No, the eggs are very important for the structure of the soufflé. Vegan egg substitutes (e.g., flax eggs) won’t work in this recipe.

What can I serve with carrot souffle?

This is a great side to go with Roast Turkey, Green Bean Casserole, and healthy Mashed Potatoes for Thanksgiving. It also makes a nice addition to the dessert table, served warm with some vanilla Greek yogurt, a spoonful of creme fraiche, or some vanilla ice cream.

Do I have to make the crumble topping?

No, you can omit the crumble topping if you don’t have time! The soufflé will still bake up nicely without it. If you’re missing the crunch, serve the soufflé with a sprinkle of granola on top instead.

Can I use pumpkin instead of carrots?

Yes, you can swap the carrots for peeled, chunky-diced pumpkin (or butternut squash) for a different variation.