I found this recipe on Goop last year when I was planning my Thanksgiving menu. I wanted to make something orange because it kind of felt wrong not to, but I didn’t want to do anything with sweet potatoes or butternut squash. It’s not that I don’t like them, but I just wanted something different. Actually you could make this with butternut squash or sweet potatoes, too!
I love the French language and all things French, but I am definitely not an expert in either. The original name for this dish is Soufflé aux Carrottes, and it was written by a woman named Virginie– so it must be pretty authentique, n’est pas? I didn’t modify it much from the original, but I added a few steps to make it easier to follow.
In addition to serving this at Thanksgiving, I think it’s also a nice Easter dish. 🥚 Easter –> 🐇 bunnies –> 🥕 carrots –> carrot soufflé, right? Why not?
I serve this as an indulgent side dish, but it’s sweet enough to be a dessert. At Thanksgiving, it was the dish I was the least certain about, and it turned out to be the unexpected star of the meal! Plus, with only a few basic ingredients, you probably have everything you need in your kitchen right now. That’s one of the coolest things about French food: most of it is incredibly simple, but put together, it feels luxurious. Carrots are one of the cheapest vegetables, and this soufflé turns them into a showstopper.
When I make this, I peel, steam, and puree the carrots the day before and chill them in the refrigerator. Two pounds of whole, raw carrots should give you about 2 heaping cups of steamed carrot puree. If you do it the same day, make sure the carrots have cooled off significantly so you don’t scramble the eggs when you’re mixing it together. I have been steaming everything in my bamboo steamer, but you can do this in a wire basket on the stove, or however you want. A bamboo steamer may not seem like an everyday item in an American kitchen, but I use it more than you’d think. If you decide to get one, make sure to get a corresponding ring and parchments.
Originally I did this in a large soufflé dish, but I decided to redo it in 4 ounce ramekins. It looks prettier, everyone will get their own, and it takes less time to cook. If you do it in a large soufflé dish, you’ll definitely have to adjust the cooking time.
Total Time: 2 hours (Hands-On Time: 30 minutes)
Difficulty Level: Easy
2 pounds whole carrots
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup white sugar
1 stick of room temperature butter
4 room temperature eggs, lightly beaten
2 teaspoons pure vanilla extract
Powdered sugar (optional)
- Peel the carrots. Roughly chop, and steam them until soft, about 30 minutes.
- Add the steamed carrots to a food processer. Puree until smooth. If necessary, add water 1 tablespoon at a time to get the right texture. Do not add too much. The texture should look like baby food.
- Preheat your oven to 350 degrees Fahrenheit.
- Allow the carrot purée to come to room temperature
- Meanwhile, sift together the flour, baking powder, cinnamon, and nutmeg.
- Add the carrots, sifted ingredients, sugar, butter, eggs, and vanilla to a large bowl.
- Use a hand mixer on medium to thoroughly combine the ingredients.
- Spray 6 4-ounce ramekins with nonstick spray, and place them on a half sheet pan.
- Add and even amount of the carrot mixture to the ramekins, and smooth the top with a spatula.
- Bake at 350 degrees Fahrenheit for 55-60 minutes. The soufflé should be golden brown on the top and have risen about 1 inch about the top of the ramekin.
- Let it cool slightly before dusting with powdered sugar (if desired).
- Serve this hot or at room temperature.
(very lightly adapted from Goop)