Carrot Puff
Carrot Puff may become your new favorite holiday side dish recipe! The souffle-like side dish that will capture your heart!
Carrots are often on our holiday table. Bill loves them with butter and a touch of brown sugar, but sometimes I even add bourbon and maple syrup. For a delectable twist, why not make this Carrot Souffle?
Why You Must Make
- This particular recipe for “Carrot Puff” was made famous around Indianapolis by a certain caterer. With eggs and baking powder to leaven, the carrot batter rises then sinks like a souffle.
- Since the egg whites aren’t separately whipped, the texture is denser than a typical dessert souffle, but it’s still a lovely addition to any meal. And it’s easier to make than a traditional souffle.
- It’s wonderful for holidays when salads can have marshmallows and vegetable dishes can have sugar!
Reader Endorsement
From Amy: I make this all of the time for family get-togethers. So delicious and the kids who are very picky like it so we get veggies in. A huge win in my book.
The healthy dose of sugar makes it almost like a dessert, but it’s truly a side dish. You may want to save it for a special occasion—though I served this carrot casserole on a weeknight when my 90-pound mother-in-law was visiting and she went back for seconds!
Frequently Asked Questions
This carrot souffle calls for the following ingredients: carrots, butter, eggs, sugar, flour, baking powder, vanilla, and a touch of salt.
The addition of both eggs and baking powder ensures it “puffs” like a souffle.
It’s easy to gently microwave this carrot puff to warm up leftovers. Or cover the casserole dish with foil and reheat it in a 300° oven until heated through.
Although it puffs up like a souffle when it bakes, it doesn’t meet the criteria for being a true souffle. According to my Food Lover’s Companion, a souffle is a “light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites.”
Tips for a Healthy, Colorful Plate
My mother taught me that a table (and a plate) should be full of color, texture, and pattern. Ever stylish and artistic, I took her word as gold. She never owned busy dishes—they were either glass, white or black so as not to compete with the beauty of the food she prepared. As a bonus, colorful foods are typically healthy foods. Adding fruits, vegetables, and salads to a meal provides color and nutrition.
We wouldn’t have mashed potatoes and cauliflower in the same meal. There needed to be a pop of color. That’s what this carrot puff provides. The gorgeous orange of this carrot recipe makes for a happy plate, don’t you think?
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Carrot Puff Recipe
An elegant carrot dish made popular by Thomas Caterers of Distinction
Ingredients
- 1 pound carrots, peeled and sliced
- 4 ounces butter (1 stick), melted
- 3 eggs
- ½ cup sugar
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- Salt to taste
Instructions
- Preheat oven to 275º.
- Cook carrots in salted water till well done. Drain well.
- Melt butter. In a blender, combine eggs, melted butter, sugar, flour, baking powder and vanilla. Blend well. Add carrots. Blend till combined.
- Bake in a greased 8 x 8-inch glass dish for 45 minutes, or until just firm. I used 3 smaller ceramic baking dishes and reduced the time.
Notes
Reheat gently in the microwave.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 279Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 134mgSodium: 379mgCarbohydrates: 26gFiber: 2gSugar: 19gProtein: 4g
38 Comments on “Carrot Puff”
I make this all of the time for family get togethers. So delicious and the kids who are very picky like it so we get veggies in ???? huge win in my book.
I’ve been making a similar dish for years but my recipe has 1/2 tsp of cinnamon. You must try it.
Cinnamon sounds like a delicious addition, Heather! Thanks for the tip.
People remembered this from 2018 potluck! Requesting it once again for an outdoor BBQ. Will definitely double. Thanks Liz
Oh, how nice, Kitty!!! Great to hear from you 🙂
Made this for a potluck tonight. Everyone absolutely loved it.
I’m so glad to hear that, Kitty! I found the recipe in the Indy Star years ago. It’s from Thomas Caterers of Distinction and they still offer it 🙂
That’s an excellent, special side dish dear Liz! We aren’t used to adding sugar to our savory dishes here in Greece (as well as vanilla), but we most definitely give this a try. It looks fabulous!
Could we substitute vanilla for another spice, like anise? Have you ever tried that?
Thank you for the amazing idea!
…and MERRY CHRISTMAS! Lots of hugs from both of us.
Panos and Mirella
xoxoxo
Your mom and mine were on the same page and even on those nights when I’m just in a ‘whatever is leftover is fine’ mode; I have to have that pop of color. It’s one reason I always keep frozen peas and carrots in stock!
Looks simple but perfect Liz.
I love the look, the name, and the sound of this side dish! I think this would fit in perfectly at our holiday table…plus, it’s a new way to enjoy carrots and you’ve gotta love that.
Yum! Souffle all the things!
This is what I call a pop of color! My meat loving hubby might not be a fan of this but it is something I’d love to try.
Love the idea of this this, Liz. And, your Mom was right about what a table needs to enhance delicious food. This certainly is something I would like also. I am always looking for easy sides that are a bit unusual. Honestly, this would be great with brisket.
What an interesting dish!
Bookmarked!
These look so good, Liz! I would love to try them and they look perfect for Thanksgiving or any fall meal.
I’ve never seen this dish but I can tell you, it’s absolutely gorgeous. I bet it would be stunning using butternut squash too! When baked in a larger container, do you slice squares out or spoon like mashed potatoes?
My parents had the same theory about plates and so my wedding china is just white porcelain and gold edging. I’d love to change my day to day China to white (it’s a blue or yellow patterned rim) but it’s from my late MIL so I doubt that’ll happen anytime soon.
Thanks, Eva! I don’t think it would be firm enough to cut squares, so I’d just scoop it out 🙂
Never thought about a mini carrot souffle. But it does look to be quite delectable with a touch of Bourbon and maple syrup!