This post may contain affiliate links. Please read our disclosure policy.
This Mini Carrot Soufflé is a sweet, buttery dish with a light, airy texture. Inspired by the classic Piccadilly version, it’s easy to make and perfect for one or two—great for any meal, from weeknight dinners to holiday celebrations.
Why You’ll Love This Recipe
- Simple to Make: Made with basic ingredients and easy step-by-step instructions.
- Perfectly Portioned: Just the right size for one or two people—ideal for smaller meals or holiday dinners.
- Sweet or Savory: Works well as a side dish or a light dessert.
- Tried and True: A family recipe passed down from my sister-in-law, enjoyed for years during the holidays.
This mini carrot soufflé is one of those simple recipes that feels special every time I make it. It’s smooth, lightly sweet, and always reminds me of holiday dinners with my family. I love how easily it comes together and how it fits perfectly into a meal for one or two—it’s comfort in a little dish, and I hope you love it as much as we do.
Looking for more small batch side dish ideas? Try our mini squash casserole, small broccoli salad, single serving ambrosia, or creamed spinach for one. Planning a holiday meal? Browse our collection of small batch and single serving Thanksgiving recipes for more ideas.
Ingredients
If you have any ingredients leftover from this small batch carrot soufflé recipe, check out our Leftover Ingredients Recipe Finder.
- Carrots: Fresh carrots add natural sweetness and bright color. If needed, use thawed frozen carrots. Extra carrots? Use them in our roasted carrots for one or small batch carrot cake cupcakes.
- Sugar: Granulated sugar boosts the sweetness of the carrots without overwhelming the dish.
- Baking Powder: Helps the soufflé rise. Make sure it’s fresh for the best lift.
- Vanilla Extract: Adds a hint of sweetness. Use pure vanilla for the best flavor.
- Flour: All-purpose flour gives the soufflé structure. Use a 1:1 gluten-free blend if needed.
- Egg: Binds the ingredients and helps the soufflé set.
- Butter: Adds richness and smooth texture. Use plant-based butter for a dairy-free option.
- Powdered Sugar: A light dusting on top adds extra sweetness. Skip or use a sugar-free version if preferred.
Recipe Variations
Customize this simple carrot soufflé with a few simple changes:
- Add Warm Spices: Stir in 1/4 teaspoon of pumpkin pie spice for a fall-inspired flavor.
- Sweet Toppings: Add a streusel topping, like in our mini Dutch apple pie recipe, before baking or sprinkle mini marshmallows on top.
- Use Different Vegetables: Swap carrots for an equal amount of sweet potato or butternut squash.
How To Make A Carrot Soufflé
These 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. Place them in a medium saucepan, cover with water, and bring to a boil. Cook until soft, 7–10 minutes.
- Drain the carrots and transfer to a medium bowl. Puree with an immersion blender, food processor, or blender until smooth.
- While warm, mix in the sugar, baking powder, and vanilla. Blend in the flour, then add the egg and softened butter. Blend until smooth.
- Pour into a buttered 5×5-inch baking dish (or similar size) and bake for 50–55 minutes.
- Remove from the oven and dust with powdered sugar, if desired.
Expert Tips
- Read Through the Recipe: Reviewing the full recipe and ingredient notes before starting helps everything come together more smoothly.
- Use Soft Carrots: Whether using fresh or thawed frozen carrots, make sure they’re cooked until very soft for the smoothest texture.
- Adjust the Sweetness: This soufflé is lightly sweetened. For a dessert version, increase the sugar to 4 tablespoons.
Serving Suggestions
This carrot soufflé pairs well with both everyday meals and holiday favorites. Try it with:
Frequently Asked Questions
Yes, baby carrots work well. Use the same weight or volume, and cook until very soft before pureeing.
Yes, you can prepare the soufflé in advance. Cook the carrots up to a day ahead and store them in the fridge—just let them come to room temperature before blending. Or, assemble the entire unbaked soufflé up to 24 hours ahead, cover and refrigerate it, then bring it to room temperature before baking as directed.
Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 300°F oven until warmed through or microwave in short intervals.
Yes, freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
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 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 the oven to 350°F (177°C). Peel and cut the carrots into chunks. Place them in a medium saucepan, cover with water, and bring to a boil. Cook until soft, 7–10 minutes.
- Drain the carrots and transfer to a medium bowl. Puree with an immersion blender, food processor, or blender until smooth.
- While warm, mix in the sugar, baking powder, and vanilla. Blend in the flour, then add the egg and softened butter. Blend until smooth.
- Pour into a buttered 5×5-inch baking dish (or similar size) and bake for 50–55 minutes.
- Remove from the oven and dust with powdered sugar, if desired.
Notes
- Read Through the Recipe: Reviewing the full recipe and ingredient notes before starting helps everything come together more smoothly.
- Use Soft Carrots: Whether using fresh or thawed frozen carrots, make sure they’re cooked until very soft for the smoothest texture.
- Adjust the Sweetness: This soufflé is lightly sweetened. For a dessert version, increase the sugar to 4 tablespoons.
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!