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Gingered Carrot Soufflé

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By Jenn Segal
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Sweet, fluffy, and balanced with a kick of fresh ginger, this carrot soufflé is a perfect addition to your holiday table.

carrot souffle in white baking dish on white marble with white linen napkin

This is one of those sweet, orange-hued side dishes you often see around the holidays. It’s not technically a soufflé, but rather a baked purée of carrots, butter, brown sugar, and eggs that achieves a fluffy, soufflé-like texture. Similar to a sweet potato casserole, it skirts the edge of being a dessert, yet the fresh ginger adds a kick and balances the sweetness. It’s best served right out of the oven, steaming hot and puffed up, but it’s just as delicious even after it settles. Plus, it reheats wonderfully and makes for fabulous leftovers.

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Gingered Carrot Soufflé

By Jenn Segal

Sweet, fluffy, and balanced with a kick of fresh ginger, this carrot soufflé is a perfect addition to your holiday table.

Servings: 6

Ingredients

  • 2 pounds carrots, peeled and cut into ½-inch pieces
  • 1 stick (½ cup) unsalted butter, cut into ½-inch pieces
  • 1¼ teaspoons salt
  • Pinch cayenne pepper
  • ¼ cup milk
  • ½ cup light brown sugar, packed
  • ⅓ cup plain bread crumbs
  • 1 teaspoon baking powder
  • 1¼ teaspoon finely grated fresh ginger (see note)
  • ½ teaspoon ground cinnamon
  • 5 large eggs

Instructions

  1. Preheat the oven to 350 degrees and grease a 2-quart baking dish with non-stick cooking spray.
  2. Bring a large pot of water to a boil. Cook the carrots until soft, 10-15 minutes. Drain the carrots and transfer while still hot to a food processor. Add the butter and puree until the butter is melted and the carrots are very finely chopped.
  3. Add the remaining ingredients to the carrot mixture and purée for several minutes until completely smooth, stopping to scrape the sides of bowl as necessary; the mixture should have consistency of a thick milkshake with no bits of carrots within. Pour the mixture into the prepared baking dish, smooth the top and bake for 50-60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).
  4. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 393
  • Fat: 20g
  • Saturated fat: 11g
  • Carbohydrates: 47g
  • Sugar: 35g
  • Fiber: 5g
  • Protein: 8g
  • Sodium: 670mg
  • Cholesterol: 197mg
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

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  • Hi, Jen, Hope your Thanksgiving was a happy one! The Gingered Carrot Soufflé was the hit of the dinner…..everyone said this is a must every year!!!!! :))) BTW Miss testing recipes …so much fun……next book ???? I’m in! Elaine

  • Looking to add some new dishes to my Thanksgiving menu this year and this caught my eye (I’ve loved every recipe I’ve tried from your site). Will this work with dry store-bought breadcrumbs (e.g. Progresso) or would it be better with fresh homemade ones? Thanks!

    • Hi Elizabeth, as long as they’re plain, store-bought bread crumbs are perfectly fine for this. Hope you enjoy!

  • I greatly appreciate your work, on this website and in your cookbook. You are a reliable source for delicious and almost fail-proof recipes. Many thanks.

    Could you please provide recommended reheating instructions for the Gingered Carrot Soufflé? Again, thank you.

    • So glad you like the recipes, Darien! 🙂 Assuming it’s in a microwave-safe dish, you could reheat the souffle in the microwave or, covered, in a 325-degree oven for 15 – 20 minutes or until fully heated though.

      • This is very helpful. Thank you!

  • I made today and it was lovely. So easy. I always go to you when I need a good recipe and know it will work first time out.

  • You have this listed under Passover recipes. Can matzo meal be substituted in equal amounts for the bread crumbs?
    Thanks!

  • We made this dish exactly as written a few days before Thanksgiving. It was delicious, but the whole family thought it tasted more like dessert than a like a veggie side. I’d probably cut back on the sugar next time around but would definitely make it again.

  • Going to try this. Can’t wait. Do you have a nutritional breakdown and calorie count?

    Thank you!

    • Hi Michele, The nutritional data has been added underneath the recipe. Hope you enjoy it!

  • I made this yesterday and it was delicious. Everyone in my family was surprised that it was carrots. Though I have to mention my 3 year old picky eater was not fond of it. I would have to say that this is a dish that older children and adults will enjoy.

  • Yummy! I used less sugar and it was still great with roasted turkey in the spring.

  • Hi,
    I’d love to make this for Easter but I am cooking for 15 people. Can the recipe be doubled and made ahead of time?

    Thank you!

    • Hi Katie, Please disregard my last response if you received it…I misread the comment and thought it was for another recipe. Anyway, yes you can make the carrot souffle ahead of time. If possible, I’d prepare everything the day before and then just bake it right before serving. If you want to bake it ahead of time, that’s fine too but it won’t be puffy like it is right out of the oven.

      • Thanks Jenn! Can I double the recipe? 10 eggs seems like a lot but then again, I’ve never made a souffle.

        • Yes, definitely. Just be sure to divide the mixture into two separate baking dishes. Hope you enjoy!

        • If you double it, you will have trouble doing it iin one food processor. You will need to make two individual recipes for it to be well processed.

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