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This mini carrot soufflé is a scaled-down version of the legendary Piccadilly carrot soufflé, sweet, buttery, and so light it almost melts in your mouth. It bakes in a small baking dish, perfectly sized for one or two people.
Featured Comment
“This carrot soufflé was EXCELLENT! Easy and quick to make. To me it was a cross between a side dish and dessert! I’ll definitely be making it again!”
– Chris
Quick Look
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes (10 minutes to boil the carrots, 55 minutes to bake)
- Rest Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Equipment: 5×5-inch baking dish, immersion blender or food processor
- Cook Method: Stovetop and Oven
- Servings: 1 or 2
- Difficulty: Easy
- Flavor Profile: Lightly sweet and buttery, with vanilla and a hint of carrot flavor.
Carrot soufflé is the rare side dish that can double as dessert, and this one gives you both without baking the 2-quart casserole the original recipe makes.
Why You’ll Love This Small Carrot Soufflé
Carrot soufflé is a Southern classic, a dish of pureed carrots, lightly sweetened and baked until fluffy. Despite the name, there’s no tricky soufflé technique involved, no whipped egg whites, and nothing that can collapse.
If you’ve ever eaten at a Piccadilly Cafeteria, you probably already know this dish. Their carrot soufflé was created in Baton Rouge, Louisiana, and over the years it became one of their most popular side dishes. I grew up in Louisiana, so this dish has always felt close to home. My sister-in-law has made the full-size version for our family holidays for years.
I created this mini soufflé for the smaller dinners, when a big casserole is more than we need. It’s made for one or two people. The carrot flavor is mild, and if you’re not a fan of carrots, you’ll probably love this dish anyway. One reader told me her daughter, who eats very few vegetables, loved carrots this way.
I hope this soufflé earns a spot on your holiday table the way it has on ours. Looking for more small batch side dish recipes? Try our Mini Sweet Potato Casserole, Mini Squash Casserole, Small Green Bean Casserole, or Small Batch Cornbread Dressing.
Ingredients
Every ingredient in this mini soufflé has a job, and the notes below explain what each one does. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Carrots: Fresh carrots give the soufflé its color and natural sweetness. A half pound is roughly 2 to 3 medium carrots about an inch thick and around 6 inches long. Cook them until very soft, because a completely smooth puree is what gives the soufflé its texture. Thawed frozen carrots work, and canned carrots do too, as long as you drain them well. Extra carrots? Use them in our quick roasted carrots recipe or small batch carrot cake cupcakes.
Sugar: Sugar builds on the natural sweetness of the carrots. I wrote this recipe with a moderate amount so the soufflé can sit next to a main dish, with room to sweeten it into dessert if that’s how you want to serve it.
Baking Powder: Baking powder gives the soufflé its lift, so make sure yours is fresh. To test it, stir 1/4 teaspoon into 1/2 cup of hot tap water. If it bubbles right away, it’s good. No reaction means it’s time to replace it.
Vanilla Extract: Vanilla rounds out the flavor and plays up the sweetness. Use pure vanilla extract.
Flour: All-purpose flour gives the soufflé structure so it sets instead of turning loose. For a gluten free carrot soufflé, swap in a 1:1 gluten-free flour blend.
Egg: One large egg is all this soufflé needs. It binds the carrot puree and sets the dish as it bakes.
Butter: Butter adds richness and keeps the texture smooth. Leave it on the counter for about 30 minutes before you start, until it dents easily when you press it. If you need a dairy-free option, use plant-based butter.
Powdered Sugar: A light dusting on top is optional.
Recipe Variations
This easy carrot soufflé recipe takes well to a few simple changes, whether you want to adjust the spices, the topping, the serving style, or how sweet it is.
Carrot Soufflé With Warm Spices
Stir 1/4 teaspoon of pumpkin pie spice into the carrot mixture before baking. The original Piccadilly recipe includes a pinch each of cinnamon and nutmeg, and you can use those instead.
Individual Carrot Soufflés
Divide the mixture between two buttered 10-ounce ramekins for single serving soufflés and bake for 30 to 40 minutes. They’re done when the tops are puffed and lightly golden and the very center has a slight, stable jiggle rather than a sloshy one.
Carrot Soufflé With A Marshmallow Or Streusel Topping
A topping turns this soufflé into something closer to dessert. For a streusel, stir together 1/4 cup all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon brown sugar, and 1/4 teaspoon ground cinnamon, then blend in 3 tablespoons of softened salted butter with a fork and spoon the crumble over the soufflé before baking. It’s the same topping we use on our Mini Dutch Apple Pie. For a marshmallow topping, sprinkle mini marshmallows over the soufflé during the last 10 minutes of baking so they puff and turn golden without burning.
Sweet Carrot Soufflé
This soufflé is written as a lightly sweet side dish, but it crosses into dessert without any change to the method. Increase the sugar to 4 tablespoons and bake as directed. A dusting of powdered sugar finishes it.
Butternut Squash Or Sweet Potato Soufflé
Swap the carrots for an equal amount of peeled sweet potato or butternut squash. Cut, boil, and puree it exactly as you would the carrots, then mix and bake the soufflé the same way.
How To Make A Mini Carrot Soufflé
These photos and instructions show you how to make a small carrot soufflé for one or two people. See the recipe card below for ingredient amounts and full instructions.
- Preheat the oven to 350°F (177°C). Peel and cut the carrots into chunks. Place them in a medium saucepan, add enough water to cover them by about an inch, and bring to a boil. Cook until very soft, 7 to 10 minutes. The carrots are ready when a fork slides in with no resistance.
- Drain the carrots and transfer them to a medium bowl. Puree with an immersion blender, food processor, or blender until completely smooth.
- While the carrots are still warm, mix in the sugar, baking powder, and vanilla. Blend in the flour, then add the egg and softened butter. Blend until smooth.
- Pour the mixture into a buttered 5×5-inch baking dish and bake for 50 to 55 minutes, until the top is puffed and golden brown and the center has a slight, stable jiggle.
- Remove from the oven and dust with powdered sugar, if desired.
Expert Tips
Use the Right Size Dish: A 5×5-inch baking dish keeps the soufflé at the right depth to bake through in the time given. It puffs in the oven, so leave some room at the top of the dish. If you double the recipe, bake it in a 6×8-inch dish.
Mix in the Sugar While the Carrots Are Warm: Warm puree dissolves the sugar and takes in the softened butter easily, which keeps the soufflé smooth.
Add the Egg Last: Mixing in the sugar, baking powder, vanilla, and flour first cools the puree slightly, so the egg blends in without starting to cook. If your carrots are still steaming, let them sit a few minutes before you add it.
Drain the Carrots Well: Extra water thins the puree and can leave the center soft. This matters most with canned or thawed frozen carrots, so give them a good shake in the colander.
Let It Rest Before Serving: Give the soufflé 5 to 10 minutes after it comes out of the oven so the center finishes setting and it scoops cleanly.
Troubleshooting
Here’s how to get your mini carrot soufflé smooth and fully set.
Is carrot soufflé mixture supposed to be runny?
Yes, carrot soufflé mixture is thin and loose before it bakes, and that’s exactly how it should look. The egg and flour set it in the oven, so it comes out fluffy and spoonable. See the process photos above.
Why is my carrot soufflé still wet in the center?
A carrot soufflé that’s wet in the center needs more time in the oven. Bake it 5 minutes longer, then check again. It’s done when the top is puffed and lightly golden and the very center has a slight, stable jiggle rather than a sloshy one. A dish smaller than 5×5 inches makes the soufflé deeper, so the center takes longer to set.
Why is my carrot soufflé lumpy or stringy?
Lumps or strings in carrot soufflé come from carrots that weren’t cooked soft enough or weren’t pureed completely smooth. Boil the carrots until a fork slides in with no resistance, then puree them before you add anything else. A food processor or blender gives the smoothest texture. If you still see lumps after mixing in the other ingredients, blend again before you pour the mixture into the dish.
Serving Suggestions
This mini carrot soufflé belongs on a holiday dinner for one or two, right next to the main dish.
- Herb Crusted Turkey Roast: A small turkey roast and this soufflé give you a full Thanksgiving plate without a whole bird.
- Glazed Ham Steak: The salty glazed ham and the sweet soufflé balance each other on the plate.
- Roasted Cornish Hen: A whole hen for one makes a holiday dinner feel special, and the soufflé fits beside it.
- Baked Chicken Thighs For One: Baked chicken thighs with a scoop of carrot soufflé make a weeknight dinner that feels like a holiday plate.
- Smothered Pork Chops For One: Pork chops in gravy with carrot soufflé on the side make a classic Southern plate.
Frequently Asked Questions
Carrot soufflé is a sweet Southern side dish made from pureed carrots blended with sugar, butter, egg, and a little flour, then baked until fluffy. It’s best known from Piccadilly Cafeteria, and some families call it carrot fluff.
Yes, baked carrot soufflé can be frozen for up to 2 months. Let it cool, store it in an airtight freezer-safe container, and thaw it in the refrigerator before reheating.
Yes, canned carrots work in carrot soufflé. They’re already cooked, so skip the boiling step. Just drain them well, then puree and mix them the same way as fresh carrots.
Yes, you can make carrot soufflé up to 1 day ahead. Pour the unbaked mixture into the buttered dish, cover it, and refrigerate it overnight. Bake it the next day as directed.
Carrot soufflé works as either one. It’s most often served as a side with holiday meals like turkey or ham, and it’s sweet enough to pass as dessert. For an even sweeter version, see the Sweet Carrot Soufflé variation above.
Carrot soufflé is closer to a light baked casserole than a classic French soufflé. A traditional soufflé rises on whipped egg whites, while carrot soufflé blends a whole egg into the carrot puree, so it holds its shape after baking.
Carrot soufflé has only a mild carrot flavor. The sugar, vanilla, and butter round it out, so it tastes closer to a sweet potato casserole than to cooked carrots.
Yes, this mini carrot soufflé makes 1 or 2 servings. For one person, bake it in two 10-ounce ramekins, eat one, and refrigerate the second for up to 5 days. Reheat it in the microwave or oven.
Store leftover carrot soufflé in an airtight container in the refrigerator for up to 5 days. Reheat it in a 350°F oven for about 10 minutes, or warm single portions in the microwave until heated through.
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 easy carrot soufflé recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Mini Carrot Soufflé
Equipment
Ingredients
- ½ pound carrots (about 2 to 3 medium carrots about an inch thick and around 6 inches long), 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 to room temperature, plus more for greasing the baking dish.
- 1 tablespoon powdered sugar (Optional, for topping)
Instructions
- Preheat the oven to 350°F (177°C). Generously butter a 5×5-inch baking dish.
- Peel the carrots and cut them into chunks. Place them in a medium saucepan, add enough water to cover them by at least 1 inch, and bring to a boil. Cook for 7 to 10 minutes, until the carrots are very soft and a fork slides in with no resistance.
- Drain the carrots well and transfer them to a medium bowl. Puree with an immersion blender, food processor, or blender until completely smooth.
- While the carrots are still warm, add the sugar, baking powder, and vanilla and blend until smooth.
- Add the flour and blend well. Add the egg and softened butter and blend until smooth.
- Pour the mixture into the prepared dish. Bake at 350°F (177°C) for 50 to 55 minutes, until the top is puffed and lightly golden and the very center has a slight, stable jiggle.
- Let the soufflé rest for 5 to 10 minutes. Dust with powdered sugar, if desired, and serve warm.
Notes
Nutrition
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.
I made this dish with bagged baby carrots and skipped the powdered sugar topping. It was delicious.
I’m so happy you enjoyed it, Michele. Thank you for your feedback.
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.
Wonderful, Melody! I’m so happy you enjoyed it.
Thank you for giving an alternative to using an immersion blender or food processor.
This is delicious! Easy to prepare.
Really grand dish; One Dish Kitchen has changed the way I make dinner
I’m so happy to hear this – thank you!
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.
Good recipe.
OMG! I love this. I will definitely be making this often. Thank you for this awesome recipe.
We don’t usually have sweet sides for our holiday meals, but since it’s just our little family by ourselves this Easter, we thought why not? My daughter will eat very few vegetables but she loved carrots this way. Thank you! We will be making this every time now.
I have just acquired a taste for carrots at 65 years old. Raised from the old school, if my chef mom didn’t like something, we didn’t like it so we never ate it. Ended up being instilled in my brain that I didn’t like carrots. So here I am, making my first ever soufflé and with carrots! Holy cow, I could eat this every day. There isn’t an overwhelming carrot taste yet, just a hint. Joanie, I have never had a fail with your recipes I’ve cooked and that’s the reason why I chose this carrot recipe. Thank you for ‘expanding’ my childhood culinary tastes!
I lived in Atlanta for years and loved Piccadilly‘s carrot soufflé. This dish was spot on. Delicious. I think this is a good portion for two people — or two servings. Half of the dish is enough for one person.
what number and size of carrots is 1/2 lb.
The size of carrots varies so much. A half-pound of carrots should be two to three medium-sized carrots that are about an inch thick.
Claire, a handy trick is to switch to the metric version of the recipe and weigh the carrots in grams. That’s what I always do so Idon’t mess up when volume or weight counts. I do it with flour as well. Then I go back to US Customary.
Made tonight along with a little pork tenderloin (another one of my favorites from your site). Just excellent!!!
Have you done this with gluten free flour.. ?
No, we have not tested this recipe with any type of flour other than all-purpose.
This recipe turned out really well. I used the mini carrots in a bag so they had a strong carrot flavor. I thought it might be too sweet so I only used 2.5T of sugar. I thought is was wonderful and will definitely be making it again. I served with meatloaf and squash casserole.
This carrot soufflé was EXCELLENT! Easy and quick to make. To me it was a cross between a side dish and dessert!
I’ll definitely be making it again!