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

Carrot Puff in two small red baking dishes over a red and white napkin

Why You’ll Love this Carrot Souffle Recipe

  • 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!

Carrot Puff in a round white baking dish with a red handled spoon

Frequently Asked Questions

What Ingredients are Used for a Carrot Souffle?

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.

How Do You Reheat a Carrot Souffle?

It’s easy to gently microwave this carrot puff to warm up leftovers. Or cover the casserole dish with foil and reheat in a 300° oven until heated through.

Is this Carrot Dish a True Souffle?

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?

Carrot Puff in two small red terrines

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Carrot Puff | A lovely twist for your vegetable course

Carrot Puff Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 6 servings

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

  1. Preheat oven to 275º.
  2. Cook carrots in salted water till well done. Drain well.
  3. Melt butter. In a blender, combine eggs, melted butter, sugar, flour, baking powder and vanilla. Blend well. Add carrots. Blend till combined.
  4. 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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 279Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 134mgSodium: 379mgCarbohydrates: 26gFiber: 2gSugar: 19gProtein: 4g

HOW MUCH DID YOU LOVE THIS RECIPE?

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