Easy Carrot Souffle With Brown Sugar & Cinnamon

This Carrot Souffle recipe is the perfect way to enjoy a holiday side dish that eats like a delectable dessert! Loaded with sweet carrot goodness, fluffy custard-like texture, and cinnamon and brown sugar. Super easy to make, delicious served warm or cold, unique addition to any holiday menu!

Carrot souffle is an excellent Easter side dish; if you are looking for a few more holiday sides, check out: smoky Sauteed Green Beans With Bacon, savory Oven-Roasted Parmesan Asparagus, and easy Ambrosia Salad. Contemplating a main dish? I’ve got a fantastic and easy Apricot Glazed Ham Recipe. Don’t forget a Raspberry Kir Royale or Lemon Meringue Martini for your brunch menu.

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Why A Carrot Souffle Isn’t Just A Holiday Side Dish

Every season, I pull out a traditional recipe and tell myself I’ve got to remember to make it throughout the year. It’s like a good year’s resolution, full of intent that slides right into forgotten! This vegetable souffle recipe is no exception; it elevates the humble carrot to the highest levels!

• A carrot souffle recipe with brown sugar is delicious and super easy to whip up.
• “Eye Love Carrots!” A Great source of vitamin A and fiber.
• Fool-proof fluffy, custard-like texture with cinnamon caramel-toffee notes is superb.
• A great way to win over finicky carrot eaters!  
• Serve as a hot vegetable side dish or a chilled dessert souffle.
• Vegetable souffle recipes are versatile and can be switched up from sweet to savory carrot souffle.

Brown Sugar Cinnamon Carrot Souffle Ingredients

For those of us who’ve been around the block at least once, it’s well-known the Picadilly Cafeteria skyrocketed the carrot souffle to stardom. Many a carrot convert owes their good eyesight to this versatile veggie souffle dish!

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Carrots – use sliced, canned, and drained carrots for convenience. See the notes below if you’d like to use fresh carrots instead of canned ones.  
• Butter – melted. Avoid overheating butter and allow it to cool sufficiently, so it doesn’t “cook” the eggs when mixing.
• Granulated White Sugar
• Packed Brown Sugar
• Eggs – bring eggs to room temperature.
• Vanilla Extract – add soft, warm notes to the souffle. Use real vanilla extract for the best flavor. 
• Flour – all-purpose flour is used for thickening and provides structure. Avoid “scooping” the flour for the correct amount. 
• Baking Powder – is used for additional leavening to create lift for the heavier carrot component. 
• Cinnamon – ground cinnamon has warm, woody, and slightly citrus notes that complement the vanilla while adding a little something extra to a carrot souffle. 
• Powdered Sugar – dusted for a sweet and pretty topping.

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How To Make A Carrot Souffle

You don’t have to worry about a veggie souffle “falling” like when making a chocolate souffle. This buttery sweet carrot version puffs up and will naturally settle as it cools with a wonderfully airy, “custardy” texture similar to a creamy pumpkin pie. A mixer, spatula, and greased 2-quart casserole dish are all you need to prepare a sweet carrot side dish.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Thoroughly blend* drained carrots, melted butter, sugars, eggs, and vanilla in a large mixing bowl until smooth and fluffy.
2. Add the remaining ingredients and beat until well combined.
3. Bake souffle in a prepared casserole dish in preheated oven until lightly golden brown.
4. A toothpick test will have a pudding consistency. 
5. Sprinkle the top with powdered sugar and serve warm.

How To Use Fresh Carrots For Carrot Souffle

If you prefer not to use canned carrots, you can prepare fresh carrots for this souffle recipe instead!

1. Wash, peel, and coarsely chop 2 lbs of fresh carrots.
2. Boil carrots, 15-25 minutes,  in a large pot of salted water until very tender.
3. Drain and cool softened carrots, then follow the recipe as directed.

As a hot vegetable or holiday side dish, this carrot souffle is best when served right from the oven, hot and puffy.

Carrot Souffle Recipe Notes/Tips

• The sweetness level of a carrot souffle can be adjusted for taste and dietary preferences by adding or reducing the sugar content.
• Feel free to zap the canned carrots in the micro for a few minutes if the canned carrots are too firm. An electric mixer needs to be able to easily beat the carrots into a puree.
• Using a food processor or blender to puree the carrots breaks down the fibers and creams them more thoroughly. This creates a lighter, whipped consistency, and the souffle batter can puff up more readily. 
• Watch your veggie souffle carefully for browning towards the end. Check it with a toothpick inserted in the middle – you are looking for a pudding-like consistency on the toothpick.
• A carrot souffle is a delicious make-ahead dessert souffle served cold. Keep in mind the structure naturally compresses as it cools but affects the flavor not one bit!

Carrot Souffle With Brown Sugar and Cinnamon Serving Suggestions

As a hot side dish or warm dessert, carrot souffle is nice, fluffy, and at its optimum height from the oven. If serving your souffle cold, cool completely and refrigerate until it’s time to dig in!

• Serve sweet carrot souffle warm and topped with a dollop of cinnamon whipped cream. 
• Carrot souffle is terrific served with a scoop of butter pecan or vanilla bean ice cream. 
• Sprinkle with toasted pecans and drizzle with maple syrup for a crunchy sweet texture.
• For an extra special souffle garnish, prepare easy glazed pecans.

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