Carrot soufflé sounds fussy. It has the word “soufflé” in it, and that can scare people off. But this isn’t some temperamental French dessert that deflates if you breathe near it. It’s a warm, slightly sweet, savory side dish that works just as well on a weeknight as it does during a holiday dinner. And unlike what the name suggests, it’s easy to pull off — no fancy techniques, no obscure ingredients, and no need for a soufflé mold if you don’t have one.
This version is soft, smooth, and lightly fluffy from whipped eggs. It gets natural sweetness from carrots, richness from cheese and butter, and a little kick from cayenne if you’re into that. It doesn’t puff up dramatically like a dessert soufflé, and that’s okay — this one is more humble, like a casserole with better texture and flavor.
It’s great for Thanksgiving or Christmas, but honestly, you can make it any time of year. If you’ve got carrots and eggs and a few pantry staples, you’re most of the way there. It reheats well and travels without falling apart, which makes it perfect for potlucks and holiday meals. And even people who claim they don’t like carrots tend to come around to this dish once they try it.
What Makes This Recipe Work
The structure of the dish is built around puréed cooked carrots, which provide body, color, and natural sweetness. The milk adds moisture, the cheese deepens the flavor, and the saltine crackers give it a subtle thickness that holds the whole thing together. Whipped eggs give it lightness, and when baked, the top forms a barely crisp layer that contrasts with the soft interior.
This dish doesn’t require much knife work or technical skill. The hardest part is probably just peeling the carrots, and even that’s not a big deal. The only piece of equipment that makes this smoother is a food processor or blender, but if you don’t have one, you could mash the carrots by hand — the texture will be a little chunkier, but still good.
This soufflé doesn’t rise like a traditional one, and it doesn’t need to. It’s about flavor, not showmanship. You don’t have to serve it immediately out of the oven. Let it sit for 10 minutes — it holds its shape and tastes just as good warm as it does piping hot.
Required Equipment
- 2-quart baking dish (ceramic or glass casserole dish works fine)
- Large pot (for boiling carrots)
- Food processor or blender (or a potato masher if you don’t mind rustic texture)
- Large mixing bowls (at least two)
- Electric hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Knife and cutting board
- Oven
Recipe Overview
Prep Time
- 20 minutes
Cook Time
- 40–45 minutes
Total Time
- About 1 hour, including resting time
Servings
- 8 (as a side dish)
Ingredients
| Ingredient | US Measurement | Metric Equivalent |
|---|---|---|
| Carrots (peeled, sliced) | 2 lbs | 900 g |
| Whole milk | 1 cup | 240 mL |
| Saltine cracker crumbs | 1 cup | 60 g |
| Sharp cheddar (grated) | ¾ cup | 85 g |
| Onion (finely minced) | ⅓ cup | 50 g |
| Unsalted butter | 1 tbsp (plus extra) | 14 g |
| Kosher salt | 1 tsp | 5 g |
| Ground cayenne (optional) | ⅛ tsp | 0.25 g |
| Black pepper (ground) | ¼ tsp | 0.5 g |
| Eggs (large) | 3 | 3 |
Preparation Instructions
1. Prep your oven and dish.
Preheat the oven to 350°F (175°C). Butter a 2-quart baking dish thoroughly and set it aside. If you’re not sure of the size, a standard 9×9-inch dish or anything close will work. This isn’t picky.
2. Cook the carrots.
In a large pot, cover the peeled, sliced carrots with about an inch of salted water. Bring it to a boil over high heat, then turn the heat down and simmer for 10–12 minutes, or until the carrots are tender when pierced with a knife. Drain well.
3. Purée the carrots.
Transfer the drained carrots into a food processor or blender and run until smooth. It should resemble baby food — thick but smooth. If you don’t have a processor, you can mash them by hand, but the texture won’t be as uniform.
4. Mix the base.
Scoop the carrot purée into a large mixing bowl. Add the milk, cracker crumbs, grated cheese, minced onions, butter, salt, black pepper, and cayenne if using. Stir until fully combined. The mixture will be soft but not watery.
5. Whip the eggs.
In a separate bowl, beat the eggs using a hand mixer or whisk until foamy and light — about 1–2 minutes with a mixer, longer by hand. You’re not looking for stiff peaks, just airiness. This step helps give the soufflé its lift.
6. Combine.
Gently fold the whipped eggs into the carrot mixture. Don’t overmix; just stir until it’s fully blended. You want to keep some of the air in the eggs.
7. Bake.
Pour the mixture into your prepared baking dish and smooth out the top. Bake for 40–45 minutes, or until the top is set and lightly golden brown. It will puff a little, but don’t expect a towering rise.
8. Rest and serve.
Let it sit for 10 minutes before serving. This gives it time to firm up a bit, making it easier to portion.
How to Store and Reheat
If you’ve got leftovers, you can keep them in the fridge for 3–4 days. Cover the dish tightly with foil or transfer to an airtight container. Reheat in the oven at 300°F (150°C) for 15–20 minutes until warmed through. You can also microwave individual portions, but the texture will soften more.
This dish freezes decently, though it may lose a little fluffiness. To freeze, cool it completely, then wrap tightly and store up to a month. Thaw overnight in the fridge and reheat in the oven.
Nutritional Information (per serving, approx.)
- Calories: 180
- Protein: 6 g
- Fat: 10 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 350 mg
These numbers will vary slightly depending on the exact ingredients you use. For example, using lower-fat milk or cheese will bring down the fat content, and using fewer crackers will reduce the carbs.
Ingredient Notes
- Carrots: Fresh carrots are best — avoid frozen or canned, which carry too much water and won’t blend as well.
- Crackers: Saltines are standard, but you could sub in Ritz crackers or plain breadcrumbs. If you need it gluten-free, use a GF cracker or breadcrumb alternative.
- Cheese: Sharp cheddar adds a good contrast to the sweetness of the carrots. Mild cheddar or even a little Gruyère would work too.
- Milk: Whole milk gives the best texture, but you could use 2% or even a splash of cream if you want it richer.
- Butter: You don’t need much, but don’t skip it — it rounds out the flavors.
Flavor Variations
If you want to switch it up:
- Add a pinch of nutmeg for a more autumnal flavor.
- Swap the cheddar for feta or goat cheese for a tangier bite.
- Stir in chopped herbs like thyme or chives.
- Add a teaspoon of sugar or honey if you prefer it a little sweeter.
- Mix in a handful of cooked quinoa to bulk it up with protein.
But the original version holds its own. It doesn’t need dressing up.
When to Make This
This is one of those in-between recipes — comforting enough for holidays, easy enough for weeknights. It’s also a good way to use up a big bag of carrots you forgot you bought. Serve it with roasted chicken, pork loin, or anything that needs a softer, richer side dish.
For Thanksgiving, it fits in naturally alongside stuffing and mashed potatoes, adding a pop of color and a different texture. For Easter, it works next to ham or lamb without being too heavy. Or make it in the middle of February when everything feels gray — it’s warm and bright and doesn’t ask for much.
Final Thoughts
Carrot soufflé might not sound exciting at first. But it’s one of those quiet recipes that people remember. It’s cheap to make, surprisingly tasty, and feels like something from a home kitchen instead of a restaurant. It belongs on the table because it earns its spot — not because it’s trendy, but because it works.
If you’re a home cook who wants something reliable, adaptable, and solid, this dish is worth keeping in rotation. Once you’ve made it once, you probably won’t need to look at the recipe again. And that’s a sign of a keeper.
