This easy carrot souffle recipe makes for the perfect healthy side dish to impress your guests for any gathering, special occasion or holiday event! This side dish combines the natural sweetness of carrots with a touch of spice, creating a harmonious blend of flavors. This recipe effortlessly elevates the humble carrot into a delicious and flavorful dish you wouldn’t believe is actually good for you!
You can enjoy this carrot souffle as a side dish for festive gatherings, holiday feasts or celebratory meals. Its rich flavors and airy texture make it a perfect complement to special occasions, adding a touch of elegance to your dining experience. Whether served alongside a roast dinner or as part of a holiday spread, this healthy carrot souffle is sure to impress and elevate the overall dining experience.
Why You’ll love this recipe:
- Flavor Harmony: This recipe balances the natural sweetness of carrots with warm spices, creating a flavorful harmony that appeals to a variety of palates
- Ease of Preparation: With its straightforward steps, this recipe is accessible for both novice and experienced cooks, making it a hassle-free addition to any meal.
- Versatility: It serves as a versatile side dish, complementing a range of main courses, from holiday roasts to everyday meals, enhancing the overall dining experience. If you cut the sugar, it’s even great for toddlers and baby led weaning!
- Make-Ahead Convenience: You can complete certain steps such as boiling and pureeing the carrots ahead of time, which will allow you to enjoy the company of your guests.
If you’re looking for some more healthy side dishes, you will love my easy honey sriracha brussels sprouts.
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Ingredients
- Boiled Carrots: These carrots provide a natural sweetness and vibrant oraneg color to the souffle, offering a nutritious and flavorful base.
- Eggs, Room Temperature: Eggs play a crucial role in providing structure and leavening to the souffle, contributing to its light and airy texture.
- Coconut Oil, Melted: The coconut oil adds richness and a subtle tropical flavorful, enhancing the overall taste and contributing to the moist texture of the souffle while keeping the recipe dairy-free.
- Vanilla Extract: This extract imparts a warm and inviting aroma, enhancing the sweetness of the carrots and adding a layer of complexity to the dish.
- Coconut Sugar: You can substitute for coconut sugar which is free of refined sugars.
- Almond Flour: Almond flour not only adds a nutty flavor but also contributes to the souffle’s texture, creating a desirable balance between lightness and substance.
- Baking Powder: Acting as a leavening agent, baking powder helps the souffle rise and achieve its airy consistency.
- Cinnamon: Adding a hint of spice, cinnamon complements the carrots and vanilla, contributing to a comforting and aromatic element to the souffle.
- Nutmeg: Adding a hint of spice, nutmeg complements the cinnamon, carrots and vanilla, contributing to a comforting, warm flavor.
- Salt: Salt enhances the overall flavor profile, balancing the sweetness and spices, and bringing out the natural taste of the carrots.
- Powdered Sugar to Garnish (Optional): This ingredient serves as a decorative touch, adding a hint of sweetness on top of the baked souffle before serving.
See recipe card for quantities.
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!
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.
This recipe is already kid-friendly!
Equipment
All you need to make this healthy carrot souffle recipe is a 2-2.5 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!
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 any leftover carrot souffle in an air tight container in the refrigerator. This helps maintain its freshness and prevents it from drying out. Consume within 2-3 days for best taste and texture. When reheating, use an oven or a toaster to help restore the souffle’s light and airy consistency.
Avoid microwaving, as it can compromise the texture. If you’ve opted for the powdered sugar topping, consider dusting it just before serving each portion for a fresh and appealing presentation.
Top tip
For a succesful carrot souffle, ensure your eggs are at room temperature before incorporating them into the mixture. Room-temperature eggs whip up better, creating a more stable structure for the souffle and contributing to its light and fluffy texture.
FAQ
Yes, you can substitute coconut sugar with alternatives according to your preference.
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.
Sides
Looking for other side recipes like this? Try these:
Jump to: Recipe
Easy Carrot Souffle Recipe
Equipment
- 1 2-2.5 Quart Ceramic Baking Dish
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
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.
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.
Equipment
All you need to make this easy carrot souffle recipe is a 2-2.5 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! 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 any leftover carrot souffle in an air tight container in the refrigerator. This helps maintain its freshness and prevents it from drying out. Consume within 2-3 days for best taste and texture. When reheating, use an oven or a toaster to help restore the souffle’s light and airy consistency. Avoid microwaving, as it can compromise the texture. If you’ve opted for the powdered sugar topping, consider dusting it just before serving each portion for a fresh and appealing presentation.Nutrition
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- 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!