If you've never had a carrot soufflé before, this is your sign to make one! This gluten-free carrot soufflé is light, fluffy, naturally sweet, and bursting with cozy holiday flavor. It's the perfect delicious side dish for any special occasion, from Thanksgiving dinner to Mother's Day brunch, and everything in between!
Think of it like a cross between a creamy carrot casserole and a light, airy dessert , it's got that fluffy texture of a traditional soufflé but made with wholesome ingredients like almond flour, coconut sugar, and melted coconut oil. It's the healthy carrot soufflé you didn't know you needed!
Why You'll love this recipe:
- Naturally gluten-free and made with simple pantry ingredients!
- Light, fluffy, and perfectly sweet! It tastes indulgent but feels wholesome.
- Comes together easily in a food processor (no whipping egg whites to stiff peaks required!).
- Great for holiday celebrations or any time you need a crowd-pleasing classic side dish.
- Reheats beautifully for leftovers! Perfect for busy family meals or meal prep.
- This carrot soufflé recipe is a total family favorite in my house! My toddler devours it, and it's one of those delicious recipes that works just as well for Christmas dinner as it does for Father's Day brunch.
If you're looking for some more healthy side dishes, you will love my easy honey sriracha brussels sprouts.
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Ingredients
- Carrots: Use boiled baby carrots or peeled and chopped carrots, they add natural sweetness and color!
- Eggs: Help the soufflé rise and give it that light, airy texture.
- Coconut oil: Adds richness and moisture while keeping it dairy-free.
- Vanilla extract: Enhances the sweetness and flavor.
- Coconut sugar: A natural, less refined sweetener with warm caramel notes.
- Almond flour: The gluten- free flour that keeps this soufflé recipe gluten-free and tender.
- Baking powder: Helps the soufflé rise.
- Cinnamon and nutmeg: Add cozy spice and warmth.
- Salt: Brings all the flavors together.
- Powdered sugar (optional): For a light dusting on top to finish it off!
See recipe card for quantities.
Instructions
- Prep the carrots: If using whole carrots, peel and chop them. Add to a pot of boiling water and cook for 20-25 minutes or until very soft.
- Blend the carrot mixture: Add cooked carrots to your food processor or high-speed blender and puree until smooth.
- Add wet ingredients: Pour in your eggs, melted coconut oil, and vanilla extract. Blend again until combined about 15 seconds.
- Add the dry ingredients: Add the almond flour, coconut sugar, baking powder, cinnamon, nutmeg, and salt. Pulse until the batter is just combined.
- Bake: Pour into a greased 2 to 2½-quart baking dish and bake at 350°F for 40-45 minutes or until a toothpick comes out clean.
- Cool and serve: Let cool for 10 minutes, then dust with powdered sugar if desired.
- Serve warm and enjoy the fluffy, lightly sweetened magic of this gluten-free carrot soufflé!
Hint: Make sure to allow the souffle to cool before adding your powdered sugar or the sugar will melt right in. If you are serving this at a holiday event, add the powdered sugar right before you are ready to serve.
Substitutions
- Coconut Sugar- If you don't have or like coconut sugar, feel free to substitute for brown sugar or even maple syrup.
- Almond Flour- If you don't have almond flour and you are not gluten-free, feel free to substitute the almond flour with all purpose flour.
- Coconut oil- If you don't have, don't like or don't need this recipe to be dairy-free, feel free to substitute the coconut oil for melted butter instead.
This recipe is already gluten-free, vegetarian, and dairy-free.
Variations
- Toddler Friendly- Cut the sugar to ¼ cup to make this recipe toddler friendly.
- Deluxe- serve with coconut cream topping and crushed candied nuts to add an extra layer of richness.
- Sweet Potato Soufflé: Swap the carrots for cooked sweet potatoes for a fall twist!
- Mini Soufflés: Bake in small ramekins for individual servings - so cute for dinner parties!
This recipe is already kid-friendly!
Equipment
- Medium pot for boiling carrots
- Food processor, high-speed blender, or electric mixer
- Measuring cups and spoons
- 2 to 2½ quart ceramic baking dish: Make sure if you bake this in any other non-ceramic baking dish, you keep a close eye on the dish because this will impact the cooking times and how the recipe turns out!
- Rubber Spatula
If you are in the market for a ceramic baking dish, this is the dish I used in this recipe.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat gently in the oven at 325°F for 10-15 minutes or microwave individual portions for 30-45 seconds.
This soufflé also freezes surprisingly well! Let it cool completely, then wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge and warm before serving.
Christina's Dietitian Tip:
This healthy carrot soufflé is packed with beta-carotene (hello, eye health!) and a great way to sneak in some veggies, especially for sometimes picky palates. Pair it with a source of protein (like roasted chicken or salmon) and a green veggie for a balanced plate. Bonus: the almond flour adds healthy fats and a little extra fiber to keep you full longer!
FAQ
Yes, use gluten-free all-purpose flour instead of almond flour
While coconut oil adds a unique flavor, you can use butter as a substitute if you are not dairy-free or do not have coconut oil on hand.
You can boil and puree the carrots ahead of time and store them in the fridge ahead of time. Mix in the other ingredients and bake just before serving for best results.
The souffle shold be golden brown on top, and a toothpick inserted into the center should come out clean.
Both! It's lightly sweet and pairs well with savory meals or as a dessert for holiday celebrations.
This gluten-free carrot soufflé is one of those recipes that's stands the test of time! It's light, fluffy, and filled with wholesome goodness. Whether it's for Thanksgiving dinner, Christmas brunch, or just because you picked up some extra color carrots at the grocery store, this is the best way to turn them into a warm, cozy dish your whole family will love. It's an easy, healthy take on a classic side dish that fits perfectly into your holiday recipes lineup.
I love serving it warm with a sprinkle of powdered sugar for pure comfort in a dish!
Sides
Looking for other side recipes like this? Try these:
Jump to: Recipe
Easy Carrot Souffle Recipe
Equipment
- Medium pot for boiling carrots
- Food processor, high-speed blender, or electric mixer
- Measuring cups and spoons
- 2 to 2½ quart ceramic baking dish: Make sure if you bake this in any other non-ceramic baking dish, you keep a close eye on the dish because this will impact the cooking times and how the recipe turns out!
- Rubber Spatula
Ingredients
- 2 Pounds Carrots, Boiled Baby Carrots Preferred
- 4 Large Eggs Room Temperature
- ½ Cup Coconut Oil Melted
- 1 Teaspoon Vanilla Extract
- ¾ Cup Coconut Sugar
- ⅓ Cup Almond Flour
- 1 & ¼ Teaspoons Baking Powder
- ½ Teaspoon Cinnamon
- ⅛ Teaspoon Nutmeg
- ¾ Teaspoon Salt
- 1 Tablespoon Powdered Sugar To Garnish, Optional
Instructions
- Place your rack in the middle position and pre-heat your oven to 350 F.
- If you are using whole carrots, peel them first and then roughly chop them into ½ inch pieces. If you are using baby carrots, skip the first part of this step and just remove them from the bag. Next, place the carrots in a medium sized pot on high heat and boil for 20-25 minutes or until your carrots are extremely tender and cooked through.
- In a food processor, add in your carrots and pulse until they are very smooth (about 1 minute). Then add in your eggs, coconut oil, and vanilla extract. Pulse again until everything is incorporated (about 15 seconds).
- Next, add in your dry ingredients (the coconut sugar, almond flour, baking powder, salt, cinnamon, and nutmeg). Pulse again until everything is just incorporated (about 10 seconds) .
- Pour your batter into a 2 to 2-½ quart round or squared ceramic baking dish and bake for 40-45 minutes or until your toothpick comes out clean when poked through the center.*
- Let sit for about 10 minutes. Garnish with powdered sugar (optional) and serve!
Video
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Kala says
I took this to a Friendsgiving potluck and it was such a hit! I will for sure adding this to my Thanksgiving menu!
Christy says
This recipe is amazing! Love the combination of flavors here!