You won't believe your tastebuds after one bite of this super easy Carrot Soufflé with Crumble Topping! Imagine a silky-smooth version of sweet potato casserole, with even more vitamins and nutrients from using carrots as our base vegetable. It's simply divine!
I love this recipe because of how easy it is to make - just pour the softened carrots, binders, and spices into a blender and puree. Top with a crumble topping that comes together quickly, and bake until golden brown and fragrant. This makes a great side dish for the holidays, and pairs well with green veggies like sheet pan roasted asparagus.
The Coined Breakdown
- Total Cost per serving: $0.47
- Total Cost (8 servings as a side): $3.72
- Those Other Guys: $9.99 per serving
Ingredients
- Whole Carrots - The base of our soufflé. You can also substitute for baby carrots!
- Maple Syrup - The carrots are naturally sweet, but we add just a bit of maple syrup to enhance the flavor.
- All-Purpose Flour - We use some for the batter to provide structure, and some for the crumble topping.
- Eggs - Used to bind all of the ingredients together.
- Spice Mix - We're going to flavor the filling with a combination of cinnamon and nutmeg. Plus, a little baking powder in the filling helps it rise. A hint of allspice goes into the crumble topping.
- Vanilla Extract - A staple in baking; it especially pairs well with the Fall flavors in our dish!
- Vegetable Oil - Provides moisture to our soufflé.
- Chopped Pecans - This goes into our crumble for that perfect crunch.
- Brown Sugar & Melted Butter - Mixed together with the pecans, this makes up the base of our crumble topping.
Variations and Substitutions
Roasted Carrot Soufflé: Roasting the carrots gives them a deeper flavor, and really brings the natural sweetness out of the veggie. You can roast your carrots in a bit of olive oil until fork tender, then proceed with blending them as directed below. Because roasting affects the volume of vegetables, I recommend starting with 2.5 pounds of carrots.
Mini Carrot Soufflé: Great for a party! Divide the soufflé batter into mini ramekins, top with the crumble mixture, and bake as directed. I suggest placing all of the ramekins on a sheet pan before adding to the oven.
Roasted Carrot Turnovers: Similar to my roasted sweet potato turnovers, but use carrots instead!
How to Make Carrot Soufflé
Step 1: Start by adding all of your crumble topping ingredients to a small bowl.
Step 2: Using a spoon, mix together until it forms a moist crumble. Set this aside until later.
Step 3: Wash and chop your carrots, then add to a pot with water. Boil for 30 minutes, or until fork tender.
Step 4: Puree the carrots in a blender, then pour in your veggie oil, eggs, maple syrup, vanilla, flour, baking powder, and seasonings.
Step 5: Pour the batter into a baking dish and smooth the top layer using the back of a spoon.
Step 6: Top the carrot layer with the crumble topping. Spray a little cooking oil on top, then bake for 25 minutes.
Recipe Pro Tips
- Short on time? Use baby carrots. A 2 lb. bag of baby carrots shaves off a few minutes that you would spend washing and slicing the whole carrots.
- Make it ahead of time! For days like Thanksgiving where there's a lot of cooking going on, I like to make the carrot soufflé batter a day ahead of time. You can pour the batter and bake the day you'd like to eat.
- Don't stress about falling. Where other soufflés are more finicky and can easily fall in the oven, carrot soufflé has a lot more texture. It will still rise in the oven a bit, but won't rise so much that the middle falls.
Recipe FAQs
Carrot soufflé tastes like a silky smooth version of sweet potato casserole, but without any of the stringiness from the potatoes. Carrots are naturally sweet, so you only need to add a bit more sweetener (we use maple syrup here) and some cinnamon/nutmeg to really bring out that flavor. It's SO good!
Most definitely! I normally use a big bag of baby carrots to avoid having to spend extra time washing and peeling whole carrots. Feel free to use whatever kind you have available.
Sure can. I've seen carrot soufflé topped with a sprinkle of powdered sugar if that's more your thing. It also tastes amazing just baked as-is!
Yep! I put the freezing instructions in the recipe notes below (as well as make-ahead instructions), but can briefly explain here as well.
Pour the batter into a freezer-safe bag and store for up to 3 months. When ready to bake, defrost in the refrigerator overnight. Bake as directed, adding a couple minutes to the cooking time as needed.
Other Holiday Recipes You'll Love!
If you tried this Carrot Soufflé with Crumble Topping Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Carrot Soufflé with Crumble Topping
Equipment
- Large Pot
- Chef's Knife
- Cutting Board
- Blender
- Wooden Spoon
- Ceramic Baking Dish
Ingredients
Crumble Topping
- ¾ cup chopped pecans or other nuts like walnuts
- 3 tablespoons salted butter melted
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ teaspoon allspice
Carrot Soufflé Mixture
- 2 pounds whole carrots washed and sliced
- ½ cup vegetable oil
- 2 count eggs
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
Instructions
Crumble Topping
- Mix together the chopped pecans, melted butter, brown sugar, flour, and allspice in a small bowl. Set aside.
Carrot Soufflé Mixture
- Wash and slice your carrots into small pieces. Add the sliced carrots to a pot with enough water to cover them, then cover the pot with a lid.
- Turn the stovetop heat to medium and boil carrots until they are fork tender, about 30 minutes. Drain all of the water.
- In a blender or food processor, add the hot steamed carrots and vegetable oil. Purée until smooth, adding a tablespoon or so of water if needed. Let the mixture cool for 10 minutes. After it cools, preheat your oven to 350°F.
- Add in the eggs, maple syrup, vanilla extract, flour, baking powder, cinnamon, nutmeg, and salt. Blend again to evenly distribute the ingredients.You can also mix all of this together in a large mixing bowl instead.
- Pour your carrot mixture into a ceramic dish or baking pan. Top with the crumble mixture and press it in firmly using the back of a spoon. Spray a little cooking oil or spray on top of the crumble layer.
- Bake for 25-28 minutes. The topping will be golden brown and crispy, and the carrot soufflé will be fragrant. Enjoy!
Ana says
I made this as our veggie side for Thanksgiving. I was nervous since there were no reviews, but everyone raved about it. It tastes similar to a sweet potato casserole. We used a steamer basket and the carrots were ready in 10 minutes, but other than that, it came out as written. My father-in-law isn’t a veggie person and he asked me to save the recipe to make again. Thanks, Shani!
Shani W. says
Wow, I'm super glad that you tried this and everyone loved it! It's one of my favorite sneaky veggie dishes, because it really does taste just like sweet potato casserole. Thank you for being my first review, Ana! 🙂
Meg says
What is 1 ct. egg?
Shani W. says
1 count! Just one egg.
Anonymous says
Thank you !