Carrot Soufflé Casserole
This Carrot Soufflé Casserole is a sweet, light, and airy Easter showstopper that sits perfectly between a classic side dish and a fluffy brunch treat. Tender carrots are boiled, puréed until silky smooth, then baked with butter, eggs, sugar, and vanilla into a gorgeous golden puff that melts in your mouth. A dusting of powdered sugar on top makes it look as special as it tastes — and the best part is it comes together with just a handful of simple ingredients in about one hour.
Equipment
- Large pot For boiling carrots
- Colander For draining boiled carrots
- Food processor For puréeing carrots until smooth
- Immersion blender (optional) Alternative to food processor
- Large mixing bowl For combining the batter
- Hand mixer For incorporating eggs; stand mixer also works
- 9x13-inch baking dish Or a similar 2-quart baking dish
- Rubber spatula For scraping and spreading batter
- Fine-mesh sieve For dusting powdered sugar and optionally straining purée
Ingredients
- 2 lbs carrots about 900g; peeled and chopped into 1-inch rounds
- 3 large eggs room temperature
- ½ cup unsalted butter 113g; melted and slightly cooled
- ½ cup granulated sugar 100g
- 3 tbsp all-purpose flour about 24g
- 1 tsp baking powder
- 1 tsp vanilla extract pure vanilla extract recommended
- salt just a pinch
For Topping
- powdered sugar for dusting just before serving; also called icing sugar or confectioners' sugar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or non-stick spray, coating the sides as well as the bottom.
- Peel the carrots, rinse under cold water, then slice into roughly 1-inch rounds. Place in a large pot.
- Cover the carrots with cold water, bring to a boil over high heat, then cook for 15 to 20 minutes until very tender and easily pierced with a fork. Drain in a colander and let sit 2 to 3 minutes to release excess steam.
- Transfer the drained carrots to a food processor and blend for 1 to 2 minutes until completely smooth, scraping down the sides as needed. Let the purée cool for 5 minutes before adding eggs.
- Transfer the carrot purée to a large mixing bowl. Beat in the 3 eggs one at a time using a hand mixer on medium speed, then mix in the melted butter and vanilla extract until smooth.
- Add the granulated sugar, flour, baking powder, and a pinch of salt to the bowl. Stir until fully incorporated and no dry clumps remain — the batter should be smooth and thick but pourable.
- Pour the batter into the prepared baking dish, smooth the top with a spatula, and bake on the center rack at 350°F for 40 to 45 minutes, until the edges are set and golden and the center has a slight custard-like jiggle.
- Let the casserole rest for 10 minutes before serving. Just before serving, dust the top evenly with powdered sugar using a fine mesh sieve.
Notes
- Cook the carrots until they are very soft and fall apart easily — undercooked carrots will result in a lumpy purée and a denser texture.
- Let the carrot purée cool for at least 5 minutes before adding the eggs, so the heat doesn't partially cook them as you mix.
- Drain the boiled carrots thoroughly and allow steam to escape before blending — excess water makes the casserole heavy rather than fluffy.
- Do not open the oven in the first 30 minutes of baking; a sudden drop in temperature can prevent the casserole from rising properly.
- Use room temperature eggs for the smoothest batter — pull them from the fridge 15 to 20 minutes before starting the recipe.
- Dust with powdered sugar right before serving, not in advance, to keep the topping looking fresh and snowy.
- Make-ahead tip: Prepare the batter, pour into the greased dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Let it sit at room temperature for 20 minutes before baking.
- Storage: Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat covered with foil in a 325°F oven for 15 to 20 minutes, or microwave individual portions on medium power for 1 to 2 minutes.
- To make it dairy-free, substitute the butter with an equal amount of melted coconut oil or a vegan butter alternative.
- For a spiced variation, add ½ tsp cinnamon and ¼ tsp nutmeg to the batter. For extra richness, beat in 4 oz of softened cream cheese along with the eggs.
Nutrition
Serving: 1ServingCalories: 260kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 120mgPotassium: 420mgFiber: 3gSugar: 19gVitamin A: 280IUVitamin C: 8mgCalcium: 6mgIron: 5mg
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