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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
Can this be made ahead??
This dish is best cooked and eaten on the same day, but you can do some steps ahead of time. Make the recipe up to Step three. Store it in the fridge until you need it. Then continue through Steps 4 and 5 on the day you plan to serve it.
I am on WW. Can I substitute a lower fat milk or will it impact the texture too much?
Hi, Sara! It’s Summer, I’m an editor here at Simply Recipes. We didn’t test it using a lower fat milk, so I can’t say how the dish would be impacted. If you want to try it, using a lower fat dairy I would suggest starting with 2% rather than dropping down to skim. If you try it, let us know how it turns out.
Awesome thank you!
Wow! Delish..added oj, cumin, turmeric and fresh apple cider at the end when it needed more liquid. Yum
Every year we make this for various holiday potlucks. Every year we have skeptics and every year we have new converts. I’m personally always surprised at how much the kids like this (even the picky eaters).
I was skeptical about some of the ingredients but it came out very good and tasty! I’m vegetarian, due to surgeries! I just started really taking it serious and I’m not a cooker, my husband and daughter does the cooking, but I cooked this and I gave myself a pat on the back.
I have made this recipe and I was wondering do you think I could substitute the carrot for pumpkin?
Hi Katerina, Good question! Pumpkin isn’t as strongly flavored as carrot, so you might have to up the spices a bit. Perhaps add some chipotle chili powder? It’s worth experimenting. Let us know how it turns out for you if you make it with pumpkin.
I wonder how this savory version compares to the sweetened version from Piccadilly Cafeteria in the Atlanta area. That carrot souffle is da bomb!
I wonder the same, so am trying this. The other is amazing! Will let you know
I had a carrot souffle at a place called Dale’s in Birmingham, AL. Their version tastes like sweet potato casserole. Yummy!
This is a great recipe !! I have made it several times. Do you think I could replace carrot with pumpkin??
Hi Katerina, I haven’t made it with pumpkin, but if you do, please let us know how it turns out for you!
This was delicious (thanks again for a winner) and so much appreciate the suggestion of herbs and spices to add. However, I want to check in and confirm that the minced onion is “dry” minced onion one purchases in the spice aisle? Yes? You are my “go-to site” when I want to find something new/special/healthy/delicious!
Hi Nancy, the minced onion is fresh onion, that you’ve diced finely.
Is it only me who think that onions should be fried first? Fresh onions spoilt tenderness of my souffle =(
I made this exactly as written and loved it! However, the three thugs (my boys) whom I had at my Thanksgiving table said they didn’t like it. Oh well, more for me.
I ate all the leftovers myself, and to each little batch I added a spice. First Rosemary … it was very good. Then Corriander … not so good. Then Ginger … very good. And lastly Curry. (I am a curry lover and it was good, but use very little as it tends to overpower.)
Although this is a top notch recipe, yes, I do think the addition of a spice would add additional interest. Also, next time I’ll throw the cooked onions into the food processor with the carrots to make them a little finer.
I baked this in a deep dish pie pan and it was perfect.
Wonderful recipe! I adapted it using a day old baguette in place of crackers, supplemented my cheddar with some smoked cheese, and used cumin instead of cayenne. Still worked great and tasted amazing!
I like this recipe but it’s too salty. My hubby is on a salt restricted diet and this easily is over 600 mg of salt for one serving.
Diamond Crystal brand kosher salt is the least salty kosher salt. You can also buy unsalted Saltines.
Looking forward to testing this recipe for dinner tonight! I will let you all know if I changed/added anything and how it turned out. I’m from New Mexico so I’m considering sauteing onions with some roasted green chile to add some bite! What do you all think? I’m new (very new) to baking so I’m not sure what souffle is supposed to be like. I’m thinking with the cheese and onions though, green chile will be spectacular!!!
Ok, so yes this recipes is “as easy as it comes”. I did a number of things “wrong” to it, and it still turned out delicious (albeit not a souffle). You know how it goes-boyfriends family coming over for dinner, in over your head with too much cooking, and tiny-a** kitchen (read cannot open stove and fridge at the same time). I halved the recipe, used a deep dish pie dish, and just kind of threw in all the ingredients at once after pureeing the carrots. It came out like a delicious, delicious carrot quiche. Everyone still loved it! Don’t you just love recipes like that….
I made a half batch of the recipe but modified it to suit my taste as follows: I sauteed the onions in a bit of olive oil to make them sweet. I omitted the cayenne and the black pepper and it their stead, used some garlic powder and sea salt. Since I did not have regular saltine crackers in my pantry, I used crushed multigrain crackers from Trader Joe’s. The results were outstanding. Even my two year old twin boys loved it.
If you are a souffle lover- beware- this is a very ‘dense’ mashed carrot dish with a ‘hint’ of souffle in it. However, you should not be put off by this, since it is very tasty and well worth the effort.
Think of serving this up with some crackers, cheese and fruit as a filling lunch or a light dinner for your family.
Thank you Elise
My sister and I baked the carrot ring for years as our contribution to Christmas (or Easter) family dinners. We used the Good HOusekeeping recipe book of 1936 recipe for spinach loaf, or spinach ring, substituting carrots for the spinach, and added some nutmeg flavoring to the creamy white sauce, before adding the vegetables and egg whites. Ours had a circular hole in the middle (this a ring) so we cooked green peas and put them in the hole. Presentation was gorgeous, and lucky people were able to nab the few remaining slices of teh souffle during after dinner snacking! Good memories. I just remember the nutmeg flavoring this souffle so perfectly!