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Enjoy our Mini Carrot Soufflé, a delightful fusion of sweet, buttery, and airy textures that effortlessly melt in your mouth. This dish, perfect for serving one or two, is remarkably easy to make and suits various occasions, from small dinners to celebratory gatherings. Our small batch recipe is a family favorite, inspired by the renowned carrot soufflés found in Piccadilly Cafeterias across the U.S.

Looking for other small batch side dish recipes? Try our creamy Squash Casserole, a crunchy Broccoli Salad, a delightful Ambrosia, or rich and cheesy Creamed Spinach. If you’d like to enjoy this carrot recipe as a part of your holiday spread, you might like to explore our other single serving and small batch Thanksgiving recipes.

Why You’ll Love This Carrot Soufflé Recipe

  • Simplicity: Making a soufflé might sound intimidating, but this recipe breaks it down into easy-to-follow steps. Even if you’re a kitchen novice, you’ll find this to be a breeze.
  • Perfectly Portioned: This mini carrot soufflé is designed to serve one or two people, making it ideal for celebrating Thanksgiving for two or for an intimate meal. No waste, and no days of leftovers unless you want them!
  • Versatility: This dish is a chameleon on your dining table. Serve it as an exquisite side dish to elevate a weeknight dinner, or let it steal the show as a light dessert.
  • Family Approved: Originating from a recipe shared by my sister-in-law, this dish has been a beloved family favorite for years, especially during holiday gatherings. Now, it’s your turn to make it a staple in your home too.
a spoonful of carrot souffle held above the baking dish containing the remainder.
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Ingredients

carrots, an egg, sugar, vanilla, baking powder, and other ingredients needed to make a mini carrot souffle on a wooden cutting board.
  • Carrots: Fresh carrots are the star of this dish, offering natural sweetness and vibrant color. If fresh carrots aren’t available, frozen and thawed carrots are a solid alternative. If you have leftover carrots, consider using them in our Roasted Carrots recipe or add them to a small batch of Carrot Cake Cupcakes with cream cheese frosting!
  • Sugar: Granulated sugar subtly enhances the inherent sweetness of the carrots without overpowering their natural flavor.
  • Baking powder: This is the rising agent that helps transform your mix into a fluffy, airy soufflé. Ensure it’s fresh for best results; stale baking powder can result in a flat soufflé.
  • Vanilla extract: This infuses the soufflé with a gentle aroma and complements the sweetness of the carrots. Pure vanilla extract is preferred over artificial vanilla flavoring for a more authentic taste.
  • Flour: All-purpose flour serves as the structure in this recipe, helping to stabilize the soufflé. If you’re gluten-free, a 1:1 gluten-free flour blend can be a good substitute.
  • Egg: A single egg acts as the binding and setting agent, giving the soufflé its texture and firmness.
  • Butter: Although the original Picadilly’s recipe used margarine, butter is chosen here for its rich flavor and natural ingredients. If you’re dairy-free, a plant-based butter can work too.
  • Powdered sugar: While optional, a dusting of powdered sugar can add a finishing touch of sweetness. You can skip this or opt for a sugar-free alternative if you’re watching your sugar intake.

This section provides a quick rundown of the ingredients used in this Carrot Soufflé recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

Recipe Variations

If you love the basic carrot soufflé recipe but want to add your own twist, you’re in the right place. Let’s explore some creative and mouth-watering variations:

  • Spice it Up: For a warm, autumnal flair, include 1/4 teaspoon of pumpkin pie spice to the carrot mixture before it hits the oven.
  • Sweet Toppings: If you’re a fan of crumbly, sweet textures, consider adding a streusel topping before baking. Another delightful option is to sprinkle some miniature marshmallows on top.
  • Swap the Veggies: Not a carrot fan? No worries! Replace the carrots with an equal amount of sweet potato or butternut squash for a whole new take on this classic dish.

These variations can easily be incorporated into the original recipe, giving you the freedom to make this dish truly your own.

Don’t let those Thanksgiving leftovers go to waste – our Thanksgiving Sliders are the perfect way to enjoy them again!

How To Make A Carrot Soufflé

These step-by-step photos and instructions help you visualize how to make a mini carrot soufflé. See the recipe below for ingredient amounts and full recipe instructions.

  1. Preheat oven to 350 degrees F (177 degrees C). Peel and cut the carrots into chunks. Add the carrots to a medium-sized saucepan and cover the carrots with water. The water should cover the carrots by at least an inch. Bring water to a boil and cook the carrots until they’re soft, about 7-10 minutes.
  2. Drain water from the carrots and place the cooked carrots in a medium-sized bowl. Puree the carrots using an immersion blender, a food processor, or a stand blender.
pureed carrots in a large mixing bowl.
  1. While the carrots are warm, add the sugar, baking powder, and vanilla and mix with the blender or food processor until smooth. Next, add the flour and mix well. Finally, mix in the egg and softened butter.
pureed carrots, sugar, egg, baking powder and flour in a mixing bowl.
  1. Pour the mixture into a generously buttered 5×5-inch baking dish or a dish of similar size and bake for 50-55 minutes.
a mini carrot souffle before baking in a small red baking dish.
  1. Remove from the oven. Sprinkle lightly with powdered sugar, if using.
a small baked carrot souffle in a square red baking dish next to a container of powdered sugar and raw carrots.

Serving Suggestions

When it comes to pairing this delicious carrot soufflé, you’ve got plenty of scrumptious options. Whether you’re planning a holiday feast or simply spicing up a weeknight dinner, this dish complements a variety of mains. Here are some tailored serving suggestions:

  • Turkey Tenderloin: Elevate your meal with a juicy turkey tenderloin. The sweetness of the carrot soufflé balances the savory notes of the turkey, making each bite a delightful experience.
  • Roast Turkey Breast: If you’re hosting a more intimate gathering, a roasted turkey breast is a perfect match for this carrot soufflé. The buttery texture of the soufflé pairs incredibly well with the lean turkey meat.
  • Turkey Cutlets; For a quick and easy dinner, opt for turkey cutlets. These cook in a jiffy and go hand-in-hand with the rich and fluffy carrot soufflé.
  • Pork Tenderloin: The mild flavors of pork tenderloin serve as an excellent backdrop to the vibrant taste of the carrot soufflé. Plus, the tenderloin can be seasoned in various ways to further complement the soufflé.
  • Ham Steak: f you’re in the mood for something a bit more indulgent, consider serving ham steak. The saltiness of the ham contrasts beautifully with the sweetness of the carrot soufflé, creating a well-rounded flavor profile.

Expert Tips

  • Before You Start Cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your carrot soufflé turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
  • Adjust Sugar for Course Preference: This carrot soufflé recipe is balanced to have a moderate sweetness, making it versatile as either a side dish or dessert. If you’re leaning more towards serving it as a dessert, consider bumping up the sugar to 4 tablespoons for that extra sweetness.
  • Carrot Options: Whether you use fresh or frozen and thawed carrots, the end result will still be delicious. The key is to ensure the carrots are well-cooked to achieve the perfect texture.
  • Storing Leftovers: Leftover carrot soufflé can be safely stored in an airtight container in the fridge for up to 5 days. This makes it a fantastic make-ahead option for busy weeks.
  • Freezing and Reheating: You can also freeze the baked soufflé for long-term storage. Place it in a freezer-safe airtight container and it will keep for up to 2 months. For best results, thaw it in the refrigerator before reheating.

Frequently Asked Questions

No immersion blender or food processor? No problem:

If you’re without an immersion blender or food processor, you can still make this dish. Simply mash the cooked carrots using a vegetable masher and then blend in the rest of the ingredients using a spoon or hand mixer. While the texture won’t be as silky, the flavor will be just as delightful.

Can I prepare a carrot soufflé in advance?

Absolutely! Cook the carrots up to a day ahead and store them in the fridge. Allow them to reach room temperature before blending with the other ingredients. Alternatively, you can assemble the entire unbaked soufflé up to 24 hours in advance. Keep it covered in the refrigerator, then let it come to room temperature before baking as usual.

Which baking dish should I use?

The size of the baking dish matters in this recipe. The ideal dish is a 5×5-inch baking dish that’s about 1 ¾-inches deep, holding around 1.5 cups. A 4×6-inch dish with a similar base area also works well. For alternative options, two 10-ounce ramekins or two mini loaf pans can also do the trick.

Interested in the exact cookware I use?

For more details on the specific cooking and baking dishes perfect for single servings, feel free to check out our FAQ page. The baking dishes we use can be found on our Store page.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this mini carrot souffle or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


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Mini Carrot Soufflé

5 from 17 votes
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 2 servings
An incredibly delicious, sweet, and buttery carrot soufflé that's light and fluffy and pairs well with just about any main dish. Baked in a small baking dish, this mini soufflé is perfect for serving one or two people.

Ingredients 
 

  • ½ pound carrots , peeled and cut into chunks
  • 3 tablespoons granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • ½ tablespoon all-purpose flour
  • 1 large egg
  • 2 tablespoons salted butter softened , or margarine (plus more for greasing the baking dish)
  • Optional topping: 1 tablespoon powdered sugar
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Instructions 

  • Preheat oven to 350 degrees F (177 degrees C).
  • Add the carrots to a medium-sized saucepan and cover the carrots with water. The water should cover the carrots by at least an inch. Bring water to a boil and cook the carrots until they're soft, about 7-10 minutes.
  • Drain water from the carrots and place the cooked carrots in a medium-sized bowl. Puree the carrots using an immersion blender, a food processor, or a stand blender.
  • While the carrots are warm, add the sugar, baking powder, and vanilla and mix with the blender or food processor until smooth.
  • Next, add the flour and mix well. 
  • Finally, mix in the egg and butter.
  • Pour the mixture into a generously buttered 5×5-inch baking dish or a dish of similar size and bake for 50-55 minutes.
  • Remove from the oven. Sprinkle lightly with powdered sugar, if using.
  • Enjoy warm.

Notes

What Is The Best Baking Dish To Use? The success of this recipe depends on the size of the baking dish you use. I use a 5-inch baking dish that measures 5-inches x 5-inches and is 1 ¾-inches deep. This dish holds about 1.5 cups and has a base area of 25 square inches.  A 4×6-inch dish has an area of 24 square inches and will work as well. For best results, use a dish of similar size. Two 10-ounce ramekins or two mini loaf pans would work well with this recipe too.
 
    • Before You Start Cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your carrot soufflé turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
    • Adjust Sugar for Course Preference: This carrot soufflé recipe is balanced to have a moderate sweetness, making it versatile as either a side dish or dessert. If you’re leaning more towards serving it as a dessert, consider bumping up the sugar to 4 tablespoons for that extra sweetness.
    • Carrot Options: Whether you use fresh or frozen and thawed carrots, the end result will still be delicious. The key is to ensure the carrots are well-cooked to achieve the perfect texture.
    • Storing Leftovers: Leftover carrot soufflé can be safely stored in an airtight container in the fridge for up to 5 days. This makes it a fantastic make-ahead option for busy weeks.
    • Freezing and Reheating: You can also freeze the baked soufflé for long-term storage. Place it in a freezer-safe airtight container and it will keep for up to 2 months. For best results, thaw it in the refrigerator before reheating.

Nutrition

Serving: 1serving, Calories: 233kcal, Carbohydrates: 29g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 298mg, Potassium: 403mg, Fiber: 3g, Sugar: 22g, Vitamin A: 19429IU, Vitamin C: 7mg, Calcium: 114mg, Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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22 Comments

  1. Michele Uke says:

    I made this dish with bagged baby carrots and skipped the powdered sugar topping. It was delicious.

    1. Joanie Zisk says:

      I’m so happy you enjoyed it, Michele. Thank you for your feedback.

  2. Melody Wright says:

    I made this today for my Easter dinner, along with your ham steak. So very good. I like carrots, have even as a child, but this is the best recipe ever. I have enough left over for dinner tomorrow. Thanks for two great recipes.

    1. Joanie Zisk says:

      Wonderful, Melody! I’m so happy you enjoyed it.

  3. Joyce Morris says:

    Thank you for giving an alternative to using an immersion blender or food processor.

  4. Mary Jane Armstrong says:

    This is delicious! Easy to prepare.

  5. Casement says:

    Really grand dish; One Dish Kitchen has changed the way I make dinner

    1. Joanie Zisk says:

      I’m so happy to hear this – thank you!

  6. Julie Troop says:

    Just Yum. I made this with some carrots I needed to use up. I am happy. This was so flavorful. I added a dollop of sour cream and some lemon pepper just because. It didn’t need it but I was feeling festive. Such a good dish. Thank you.