Carrot Soufflé

Side DishVegetarianCarrotVegetables

Easy-to-make carrot soufflé with carrots, milk, saltines, cheddar cheese, butter, and eggs.

Photography Credit: Elise Bauer

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! 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.

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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.

Carrot Souffle

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.

Try experimenting 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.

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.

Just remember the better the inputs, the better the results!

Carrot Soufflé Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Serves 8


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

2 Cook and purée carrots: 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 Make carrot purée base: 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 Whip eggs and combine with carrot pureé: In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.

whip eggs to make batter for carrot souffle whisk pureed carrots into egg mixture for carrot souffle

5 Bake: Transfer the mixture into the prepared baking dish. Bake at 350°F 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.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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62 Comments / Reviews

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Did you make it? Rate it!

  1. Liz B.

    This was a hit! I steamed the carrots instead of boiling, and used panko bread crumbs instead of saltines (personal preference), which worked great. I think next time I’ll grate the onions so they’re more fine, and might add some ground ginger. This was a great side to duck legs with an arugula salad to offset the richness!


  2. Marissa

    Really delicious. I made this a few years ago and I’m preparing to make it again. I do wish this site had a serving size editor function though. I hate doing math lol


  3. Helletimr

    Can this be made ahead??

    Show Replies (1)
  4. Sara

    I am on WW. Can I substitute a lower fat milk or will it impact the texture too much?

    Show Replies (1)
  5. Amie

    Awesome thank you!


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