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This Mini Carrot Soufflé is a simple yet delicious blend of sweet, buttery flavors with a light, airy texture that practically melts in your mouth. Whether you’re cooking for yourself or cooking for two, this small batch recipe is perfect for any occasion—from a casual dinner to a special celebration. Inspired by the classic carrot soufflés from Piccadilly Cafeterias, it’s a family favorite that’s easy to make and sure to impress.
Looking for more small batch side dish ideas? Check out our creamy Squash Casserole, crunchy Broccoli Salad, sweet Ambrosia, or rich and cheesy Creamed Spinach. If you’re planning a holiday spread, be sure to explore our other single serving and small batch Thanksgiving recipes for more delicious options.
Why You’ll Love This Recipe
- Easy to Make: Don’t let the word “soufflé” scare you! This recipe breaks it down into simple steps, so even if you’re new to the kitchen, you’ll find it easy to whip up.
- Perfect Portions: This mini carrot soufflé is just the right size for one or two people—great for an intimate Thanksgiving for two or a smaller meal.
- Versatile: This dish can be served as a standout side for a weeknight dinner or as a light, unique dessert. It fits in perfectly for any occasion.
- Family Favorite: A recipe passed down from my sister-in-law, this has been a family favorite for years, especially around the holidays. Now it’s time for you to make it a tradition in your home too!
Ingredients
If you have any ingredients leftover from this small batch carrot soufflé recipe, check out our Leftover Ingredients Recipe Finder.
- Carrots: Fresh carrots are the star of this dish, bringing natural sweetness and vibrant color. If fresh carrots aren’t available, you can use frozen carrots—just thaw them before using. Leftover carrots? Try them in our Roasted Carrots recipe or bake a small batch of Carrot Cake Cupcakes with cream cheese frosting!
- Sugar: Granulated sugar enhances the natural sweetness of the carrots without overpowering their flavor.
- Baking Powder: This is the key to making your soufflé light and fluffy. Be sure your baking powder is fresh, as stale baking powder can cause your soufflé to be flat.
- Vanilla Extract: Adds a subtle, sweet aroma that complements the carrots. Use pure vanilla extract for the best flavor, rather than imitation vanilla.
- Flour: All-purpose flour helps provide structure and stability to the soufflé. If you’re gluten-free, you can swap in a 1:1 gluten-free flour blend.
- Egg: One egg binds the ingredients together and helps the soufflé set with the right texture.
- Butter: For rich flavor and smooth texture, we use butter instead of margarine (which was used in the original Piccadilly recipe). If you’re dairy-free, you can substitute plant-based butter.
- Powdered Sugar: Optional, but a light dusting of powdered sugar adds a touch of sweetness to finish the dish. If you’re watching your sugar intake, feel free to skip it or use a sugar-free alternative.
Recipe Variations
Looking to add a personal touch to this carrot soufflé? Here are a few delicious ideas to make it your own:
- Add Warm Spices: Give it a fall-inspired flavor by adding 1/4 teaspoon of pumpkin pie spice to the carrot mixture before baking.
- Try a Sweet Topping: If you love a bit of texture, top the soufflé with a streusel topping before baking, or sprinkle miniature marshmallows on top for a hint of sweetness.
- Switch Up the Veggies: Not a fan of carrots? Swap them out for an equal amount of sweet potato or butternut squash for a new twist on this classic.
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.
- Preheat the oven to 350°F (177°C). Peel and cut the carrots into chunks, then place them in a medium saucepan. Add enough water to cover the carrots by about an inch. Bring to a boil and cook until the carrots are soft, about 7-10 minutes.
- Drain the carrots and transfer them to a medium bowl. Puree the carrots using an immersion blender, food processor, or stand blender until smooth.
- While the carrots are still warm, add the sugar, baking powder, and vanilla. Blend until well combined. Then, add the flour and blend again. Finally, add the egg and softened butter, blending until smooth.
- Pour the mixture into a generously buttered 5×5-inch baking dish (or a similar-sized dish) and bake for 50-55 minutes.
- Remove from the oven and, if desired, sprinkle with powdered sugar before serving.
Expert Tips
- Read the Recipe First: Take a moment to read through the entire recipe, including the Ingredient Notes and process photos. This will help you understand each step and ensure your carrot soufflé turns out just right. Everything you need is right here in the recipe post!
- Adjusting Sweetness: This carrot soufflé is lightly sweetened, so it works as both a side dish and a dessert. If you’d like it a bit sweeter for dessert, try increasing the sugar to 4 tablespoons.
- Using Fresh or Frozen Carrots: Fresh or thawed frozen carrots will both work well in this recipe. Just make sure they’re cooked until very soft for the best texture.
- Storing Leftovers: Leftovers can be kept in an airtight container in the fridge for up to 5 days, making it a great make-ahead dish.
- Freezing and Reheating: For longer storage, freeze the soufflé in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating for best results.
Serving Suggestions
This carrot soufflé pairs wonderfully with a range of main dishes, whether it’s part of a holiday spread or a simple weeknight dinner. Here are some ideas to round out your meal:
- Turkey Tenderloin: A juicy turkey tenderloin is a perfect match, with the savory flavors balancing the soufflé’s sweetness in every bite.
- Roast Turkey Breast: For a smaller gathering, roast turkey breast pairs beautifully with the soufflé’s buttery, airy texture.
- Turkey Cutlets; If you’re short on time, turkey cutlets cook quickly and make an excellent companion to the rich, fluffy soufflé.
- Pork Tenderloin: The mild flavor of pork tenderloin complements the soufflé’s sweetness, and you can season it to highlight the soufflé’s vibrant taste.
- Ham Steak: For a slightly more indulgent option, ham steak’s saltiness pairs beautifully with the soufflé’s sweetness, creating a perfect balance of flavors.
Frequently Asked Questions
Yes, you can use canned carrots, but make sure to drain them thoroughly and rinse before pureeing. Keep in mind that canned carrots might have a softer texture, which could slightly change the consistency of the soufflé.
The carrot soufflé is done when it has a golden top and is set in the center. You can check by inserting a toothpick into the center; it should come out mostly clean with just a few moist crumbs.
Yes, you can prepare the soufflé in advance! You have two options: cook the carrots up to a day ahead, store them in the fridge, and let them come to room temperature before blending with the other ingredients. Alternatively, you can assemble the entire unbaked soufflé up to 24 hours ahead, keep it covered in the refrigerator, and bring it to room temperature before baking as directed.
A 5×5-inch baking dish or a similar-sized dish works well for this recipe, keeping the soufflé light and airy with a good rise.
If your soufflé didn’t rise, the baking powder may not be fresh, or it could have been overmixed. Make sure your baking powder is active, and mix just until ingredients are combined.
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 soufflé 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!
Mini Carrot Soufflé
Equipment
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
Instructions
- Preheat oven to 350 degrees F (177 degrees C).
- Place the carrots in a medium-sized saucepan and add enough water to cover them by about an inch. Bring the water to a boil, then cook the carrots until they’re soft, about 7-10 minutes.
- Drain the carrots and transfer them to a medium bowl. Puree the carrots using an immersion blender, food processor, or stand blender until smooth.
- While the carrots are still warm, add the sugar, baking powder, and vanilla. Blend until well combined. Then, add the flour and blend again. Finally, add the egg and softened butter, blending until smooth.
- Pour the mixture into a generously buttered 5×5-inch baking dish and bake for 50-55 minutes.
- Remove from the oven and, if desired, sprinkle with powdered sugar before serving.
Notes
- Read the Recipe First: Take a moment to read through the entire recipe, including the Ingredient Notes and process photos. This will help you understand each step and ensure your carrot soufflé turns out just right. Everything you need is right here in the recipe post!
- Adjusting Sweetness: This carrot soufflé is lightly sweetened, so it works as both a side dish and a dessert. If you’d like it a bit sweeter for dessert, try increasing the sugar to 4 tablespoons.
- Using Fresh or Frozen Carrots: Fresh or thawed frozen carrots will both work well in this recipe. Just make sure they’re cooked until very soft for the best texture.
- Storing Leftovers: Leftovers can be kept in an airtight container in the fridge for up to 5 days, making it a great make-ahead dish.
- Freezing and Reheating: For longer storage, freeze the soufflé in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating for best results.
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.
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!