Scrumptious Roasted Carrot Soufflé is full of buttery carrot flavor, with just the right amount of sweetness. It’s easy to prepare, too – just blend and bake! No beating or folding of egg whites required.

white souffle dish filled with Roasted Carrot Souffle

Robert loves carrots and I’m always looking for new and creative ways to serve them. A few months ago, our good friends the Landons had an old friend, Karie, come to visit. Karie and I were chatting about my two favorite subjects – recipes and cooking! – and she offered to share her favorite recipe with me, her Carrot Soufflé. Perfect! A different and pretty way to serve carrots.

small with plate with a serving of Roasted Carrot Souffle

Well, after trying it, I have to say, Karie’s Carrot Soufflé is delicious! She steams the carrots; I like the caramelized flavor that is added by roasting them. So, I’ve modified that part of the recipe. After roasting the carrots, simply toss them in a food processor or blender along with butter, vanilla, a bit of sugar, baking powder for lightness, and flour to bind it all together. Whirl it all around until it’s creamy; transfer to a soufflé dish and bake. (You can also use a casserole dish.) That’s it! How easy is that?

white souffle dish with Roasted Carrot Souffle

Roasted Carrot Soufflé is full of buttery carrot flavor, with a touch of sweetness. It’s colorful and impressive to serve, too. It doesn’t puff up as much as a traditional soufflé – the good news is that means it doesn’t fall much either. It retains it good looks as it cools!

Mom would have loved this recipe, as it’s her style – easy enough for every day, elegant enough for entertaining.

Pin it now to save for later –

Roasted Carrot Soufflé

small with plate with a serving of Roasted Carrot Souffle

Scrumptious Roasted Carrot Soufflé is full of buttery carrot flavor, with just the right amount of sweetness. It’s easy to prepare, too – just blend and bake! No beating or folding of egg whites required.

  • Author: (By Lee Clayton Roper)
  • Yield: 6 servings 1x
  • Category: side dish, easy to prepare, gluten free
Scale

Ingredients

  • 1 pound carrots, peeled and cut into 2 to 3-inch pieces (can also use baby carrots)
  • 1 tablespoon extra virgin olive oil
  • Kosher salt, to taste
  • 3 eggs
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 425 degrees. Butter a 4-cup soufflé dish.
  2. Place carrots in a single layer on a large rimmed cookie sheet. Drizzle with olive oil; season with kosher salt and toss (I like to use my hands). Roast for around 30 to 35 minutes, stirring every 10 minutes or so, until carrots are very tender. Remove from oven and set aside to cool for around 5 minutes.
  3. Reduce oven temperature to 350 degrees.
  4. Place carrots in a food processor or blender. Add eggs, butter, vanilla, sugar, flour and baking powder. Blend until creamy. Pour into prepared dish and bake for 1 hour.

Notes

Make ahead: Carrots can be roasted up to 24 hours ahead, cooled, covered and refrigerated. Bring to room temperature before proceeding.

Gluten free: use gluten free flour blend.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
Learn More

Access more recipes in Lee's award-winning book, Fresh Tastes!

Leave a Reply

Your email address will not be published. Required fields are marked *