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–+ servings
a small baked carrot souffle in a square red baking dish next to a container of powdered sugar and raw carrots
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5 from 17 votes

Mini Carrot Soufflé

This carrot soufflé is sweet, buttery, and perfectly light and fluffy—a delicious side that goes with just about any main dish. Baked in a small dish, it’s just the right size for one or two people to enjoy.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert, Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: carrot casserole, carrot puree, carrot souffle, carrots, Piccadilly cafeteria, side dish
Servings: 2 servings
Author: Joanie Zisk

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
US - Metric

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 5x5-inch baking dish and bake for 50-55 minutes.
  • Remove from the oven and, if desired, sprinkle with powdered sugar before serving.

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.
 
  • 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

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

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