This Carrot Soufflé is deliciously light and fluffy with a carrot forward flavor. This simple carrot side dish is always a crowd pleaser and perfect for your holiday table! The orange color looks pretty with other autumn dishes. It can be made dairy-free, parve, or kosher for Passover.
Carrot soufflé is the best holiday side dish because guests always love it. This carrot dish is easy to make and has a delicious fluffy, light consistency. It especially compliments a Rosh Hashanah, Thanksgiving, Passover, or Shabbat menu. It’s a great dish to swap out for sweet potato casserole or tzimmes if you want to switch up your holiday side dishes.
I have adapted the carrot soufflé recipe so that it can be made parve (dairy-free) and/or kosher for Passover. Every version comes out really well. This recipe can be made successfully with butter or oil. It comes out equally well made with flour or with matzo meal for Passover.
I experimented with adding in different flavorings, but in the end I like this simple version best because it really lets the carrot flavor shine through.
A traditional soufflé is made with egg whites, but this carrot version uses whole eggs. The soufflé still rises for that lovely fluffy texture, but isn’t finicky or labor intensive as a true soufflé.
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Why You'll Love This Recipe
- A simple and fast recipe to put together.
- Recipe can be doubled for a crowd.
- Can be prepared ahead of time.
- Everybody loves it.
Dana’s note: Carrot soufflé is my sister's signature holiday dish. It is a family favorite - no matter how many pans she makes, it’s always finished by the end of the meal! My sister says the recipe is originally from the legendary Chasen's Restaurant, which was famous for their homey American classics like their chili. Chasen’s was a celebrity hangout in Los Angeles from 1936-1995. It's no wonder that this recipe is so good!
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
Jump to RecipeThis easy carrot soufflé is made with a few simple ingredients. Here are a few ingredient notes.
- Carrots - The star of the show! You will need one pound, peeled and cut into large chunks. This is about 1 bunch or 6 large carrots. Two pounds of carrots if you are doubling the recipe.
- Neutral oil - My favorites are grapeseed or avocado oil. Use oil to make this dairy free and parve. Alternatively you can use melted butter.
- All-purpose unbleached flour - To make this for Passover, swap out for matzo cake meal or matzo meal.
Step by Step Photos
See the recipe card below for complete directions.
Jump to RecipeThis recipe is surprisingly simple and ready in 3 easy steps!
STEP ONE: Boil the carrots until fork tender in a large pot of water.
STEP TWO: Purée the carrot mixture. Place carrots and the remaining ingredients into a blender or food processor and purée starting on low, moving to high until smooth.
STEP THREE: Pour the pureed carrots mixture into a baking dish and bake for about 30 minutes, until the batter puffs up slightly.
Optional step: Mix the ingredients together for the crunchy topping. About 10 minutes before the soufflé is done cooking, sprinkle the topping on, then resume cooking.
Serve this delicious side dish warm.
Top Tips
- The soufflé will fall a little as it settles. This is normal.
- The secret to a good soufflé is air. Make sure to use a blender or food processor to incorporate air into the batter for the perfect soufflé.
- Add the crunchy topping if you like the texture contrast and a little more sweetness.
Variations
- Make it parve/dairy free - To keep this parve, swap out the butter for a neutral oil instead.
- Make it for Passover - To serve this for Passover, swap out flour for matzo cake meal or matzo meal.
- Make single portions by using individual ramekins for baking in. Cooking time will be less.
Make Ahead
This recipe can be made ahead of time to save you time! Make the batter the day before and store covered in the refrigerator. The next day take out of the refrigerator and place on the counter about 30 minutes before baking. The batter will fluff up better if it is closer to room temperature before baking.
You can bake just before serving or can bake a couple hours ahead and warm in the oven or microwave before serving.
Storage and Reheating
How to store: Store any leftovers in the refrigerator in an airtight container for 2-3 days.
How to reheat: This soufflé will reheat in the microwave or oven.
I do not recommend freezing this recipe.
What to Serve with Carrot Soufflé
- Za'atar Roasted Chicken with Lemon and Herbs
- Fall Harvest Salad with Apples and Pomegranate
- French Green Beans with Mustard Shallot Sauce
- Homemade Chunky Applesauce
- Sweet Potato Biscuits
Other Side Dish Recipes
- Crispy Smash Potatoes
- Sweet Apple Noodle Kugel
- Potato Latke Muffins (Mini Potato Kugels)
- Farro with Rosemary, Leeks, and Carrots
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Recipe
Easy Carrot Soufflé (Dairy Free/Parve and Passover versions)
Equipment
Ingredients
Carrot Soufflé
- 1 pound fresh carrots peeled and cut into large chunks, about 1 bunch or 6 large carrots
- ⅓ cup plus 1 tablespoon neutral oil like grapeseed or avocado, or ½ cup melted unsalted butter = 1 stick
- ¼ cup granulated white sugar
- 3 tablespoons all-purpose unbleached flour or use matzo cake meal or matzo meal for Passover
- 1 teaspoon real vanilla extract
- ½ teaspoon kosher salt
- 3 large eggs
Optional crunchy topping
- ½ cup crushed corn flakes cereal or kosher for Passover cereal
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
Instructions
- In a large pot of boiling water, cook carrots for about 20 minutes or until fork tender. Discard water. Let carrots cool a little.
- Place the oven rack in the center of the oven, and preheat to 350 degrees F.
- Place cooked carrots, oil, granulated sugar, flour, vanilla extract, salt, and eggs in the blender (or the bowl of a food processor with a metal blade). Take care with the warm carrots and let steam vent out the blender top if needed. Purée on low to start, moving to high. Blend until smooth.
- Pour batter into an ungreased baking pan. Smooth out the batter if necessary.
- Bake for about 25 to 32 minutes or until the batter puffs slightly and the top has a few scattered flecks of golden brown. The soufflé will fall a little after it comes out of the oven, which is normal.
- Optional crunchy topping: Mix all topping ingredients together in a ziplock bag or small bowl and set aside. Take the casserole out of the oven about 10 minutes before it's ready. Carefully sprinkle on the topping and bake for 10 minutes more.
- Serve warm. Serve by spooning servings out of the baking dish.
Notes
- To double recipe: Use a 9x13" baking dish and increase baking time to about 45-50 minutes.
- Make ahead: Make the batter the day before and store in the refrigerator covered. The next day take out of the refrigerator and place on the counter about 30 minutes before baking. You can bake just before serving or can bake a couple hours ahead and warm in the oven or microwave before serving.
- Parve/dairy free: To keep this parve, swap out the butter for a neutral oil instead.
- Passover: To serve this for Passover, swap out flour for matzo cake meal or matzo meal.
- Cook in an oven safe decorative baking dish as the soufflé is served in the baking dish.
Sally says
Looks marvelous! Will have to try it. With a few adapts like gluten-free flour, and probably granular monk fruit to replace the sugar which works so well in baking. God bless.!
Dana Shrager says
I'd love to hear how the adaptations work out. It's a flexible recipe, so I have a good feeling.