Gingered Carrot Soufflé
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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.
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
Sweet, fluffy, and balanced with a kick of fresh ginger, this carrot soufflé is a perfect addition to your holiday table.
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
- Preheat the oven to 350 degrees and grease a 2-quart baking dish with non-stick cooking spray.
- 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.
- 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).
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Nutrition Information
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- Per serving (6 servings)
- Calories: 393
- Fat: 20g
- Saturated fat: 11g
- Carbohydrates: 47g
- Sugar: 35g
- Fiber: 5g
- Protein: 8g
- Sodium: 670mg
- Cholesterol: 197mg
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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Hi,
I’m assuming GF breadcrumbs would be fine in this dish? We have a guest coming with celiac.
Thanks!
Definitely! 🙂
Can I make this with half carrots and half sweet potatoes?
Hi Carol, that should work. I’d love to hear how it turns out!
My food processor has a capacity of 5 cups or 40oz.
It also has a marking at 32oz/4 cups regarding max liquid fill.
Would this be large enough for the original recipe as written?
Hi Susan, I don’t think everything will fit into the bowl of your food processor; I would purée it in two separate batches. Hope that helps and that you enjoy!
Hi, I’ve now made this countless times with great results. What’s the best way to make this in advance or if you’re traveling to family? I assume it wouldn’t freeze well! Thanks
Hi Ali, Glad you like it! Although I don’t have freezer-friendly directions in the recipe, I do think you could get away with baking and freezing it. If not, you could make it a day ahead or the day of Thanksgiving and then reheat it in the oven before serving. Hope that helps!
Hi, can I use a non dairy milk in this this recipe? I love everything I make from your site. Thanks
Hi Ali, So glad you like the recipes! Yes, non-dairy milk should be fine here. Enjoy!
My husband hates carrots. He was certain it was sweet potatoes. After he cleared his plate (after eating thirds), I spilled the beans. He was shocked and insisted that it’s added to our thanksgiving menu. Delish!
🙂
Can I substitute carrots with pumpkin?
Sure, I think that should work. Please LMK how it turns out!
Thank you so much for the reply, I will as soon as I try it.
This is so easy, so elegant and so delicious! I halved the amount of brown sugar, and baked individual portions in ramekins. Everyone was so impressed!
Did you adjust the cooking time?
Added this to my Rosh Hashanah meal for the first time. I have previously made a very sweet version for Passover with matzoh meal. Your recipe was delicious and a big hit with the family. I made it just as the recipe calls and wouldn’t change or add a thing. Thank you.
Are panko bread crumbs ok to use?
Sure, Ann, that should be fine. Enjoy!