Carrot Soufflé

Okay, if you are like me, you’ll hear the word “soufflé” and think, “too much work, too hard.” Let me assure you that not only is this carrot soufflé as easy as they come, it’s gobsmacking good. My father made a half batch a couple weeks ago and the three of us devoured it within minutes. He then made a full batch a few days ago, left for an hour and returned to find a third of it gone (that would be my doing). “Hey, you know it serves eight!” Uh huh. Or just the three of us. The rest was gone by the end of the day. Dad found the recipe in a recent issue of House Beautiful. The recipe credit goes to Sam Beall, author of The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life. Other than its impossible-to-screw-up-ness and over-the-top deliciousness, I also love how easily this recipe lends itself to adaptations. I want to make a parsnip version of it (maybe with a bit of horseradish and parsley). Or one could dress it up further with a touch of ginger or thyme.

Carrot Soufflé Recipe

  • Yield: Serves 8.

This soufflé isn't nearly as touchy as a traditional soufflé. In fact it's hard to mess up. It barely puffs up, which means it doesn't deflate that much either. You might want to experiment a bit with the seasonings, such as some ginger, ground or fresh minced, some thyme, maybe a little orange zest, or a pinch of coriander. You might also try substituting all or some of the carrots with parsnips. Just remember the better the inputs, the better the results. A good use of carrots from the farmers market, or organic carrots which tend to be sweeter and more flavorful.



  • 2 lbs carrots, peeled, sliced into 1/2-inch rounds
  • Salt for salting cooking water
  • 1 cup whole milk
  • 1 cup Saltine cracker crumbs
  • 3/4 cup grated sharp cheddar cheese
  • 1/3 cup minced onion
  • 1 Tbsp room temperature unsalted butter
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 3 large eggs


1 Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.

2 Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender.

3 Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.

4 In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.

carrot-souffle-2.jpg carrot-souffle-1.jpg

5 Transfer the mixture into the prepared baking dish. Bake for 40-45 minutes, until puffed up a bit and lightly golden.

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Adapted from Sam Beall's The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life.

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Showing 4 of 49 Comments

  • Costa Mesa G'ma

    When I was a little girl, my Grandmother would make a “carrot ring” at Christmas time. It was some sort of mashed carrot thing that she’d cook in a large decorative round jello mold. Once she turned it out onto a plate, she filled the center hole with buttered peas…and everyone always raved about how beautiful and delicious it all was. Being a kid, and hating carrots, I detested this dish, but now wish I had her recipe. Perhaps you could do something similar with your carrot souffle. Love all your recipes, BTW! Thank you!

  • Emily

    How essential is the whole milk? Do you think 2% would be a decent substitute?

    Sure you could do that. We usually use 2% and then add just a bit of cream when recipes call for whole milk. ~Elise

  • Costa Mesa G'ma

    Hi…me again. My sister had the recipe for my Grandmother’s Carrot Ring, which is at least 75 years old. Thought you might like to have it….don’t know how many this will serve.


    2 Cups cooked carrots
    3 eggs
    2/3 Cup soft bread torn into small bits
    1 Cup hot milk
    1 Tablespoon minced parsley
    1 Tablespoon minced onion
    1/3 teaspoon salt
    1/4 teaspoon paprika

    Cook carrots in boiling water until very tender when fork tested. Drain thoroughly. While hot, press through coarse strainer. Add to rest of ingredients. Pour into buttered ring mold. Set in pan of hot water. Bake at 350 F for 30 minutes. Let stand 5 minutes in water. Unmold carefully. Fill center of ring with green peas.

    Today, I think you could just put the carrots into a blender once they’ve cooked to the proper softness.

    Well how do you like that? So similar! I bet it would be terrific served with green peas in the center. ~Elise

  • Dianne

    Oh, I am drooling…definitely will be making this one. If you do try a parsnip souffle, please let us know. I love parsnips but not sure I would like the parsnip in a souffle.

    I will be using some ginger in the carrot souffle and will most likely play with it a bit. You know how that is, but the recipe sounds divine!

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