You won’t believe your tastebuds after one bite of this super easy Carrot Soufflé with Crumble Topping! Imagine a silky-smooth version of mashed sweet potatoes, with even more vitamins and nutrients from using carrots as our base. It’s simply divine!
Piccadilly (a southern-based, cafeteria-style restaurant) is where I first had a taste of this dish; even as a child, I was hooked! That’s probably because they add a bunch of sugar and dairy in their version…
Now that I’m an adult, I was on a mission to create a low-sugar and additive-free version that still tasted delicious. Well, I finally got it locked down!
How Do You Make Carrot Soufflé?
Don’t be discouraged by the word soufflé, because this dish is super easy and not finicky at all! The preparation is very low maintenance, and everyone at the table loves it – even after they find out that it’s mostly carrots! I use organic maple syrup for a sweetener and because carrots are already naturally sweet, you don’t even need a lot of added sugar to take this to the next level.
The crumble topping is really simple to make, and you won’t want to skip it. It gives a great crunch to an otherwise silky-smooth dish. All you have to do is add everything to a blender or food processor and you’re good to go.
Bring this to your Thanksgiving/Friendsgiving table, or just have it as a tasty vegetarian side during a weeknight dinner. This tastes great with all entrees and it holds very well in the fridge for leftovers (Not going to lie, I’ve definitely eaten this straight from the fridge for breakfast at times… no judgment!)
Let me know if you decide to try this Carrot Soufflé with Crumble Topping in the comments. Do you have a favorite soul food side dish that always makes its way to your plate?
Carrot soufflé tastes like a silky smooth version of mashed sweet potatoes, without any of the stringiness from the potatoes. Carrots are naturally sweet, so you only need to add a bit more sweetener (I love adding maple syrup) and some cinnamon 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 your 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 really tastes amazing just baked as-is!
Other Tasty Sides You’ll Love!
Roasted Garlic Red Skin Mashed Potatoes
Carrot Soufflé with Crumble Topping
- 1 cup chopped nuts (walnuts, pecans, etc.)
- 3 tbsp melted butter unsalted
- ½ cup brown sugar light or dark
- ½ cup all-purpose flour
Carrot Soufflé Mixture
- 2 lbs. whole carrots washed and sliced
- ½ cup vegetable oil*
- 1 ct. egg
- ¼ cup maple syrup
- 2 tsp. vanilla extract
- 2 tbsp. all-purpose flour
- 2 tbsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. nutmeg
- ½ tsp. salt
- In a blender or food processor, Pour in the nuts, melted butter, brown sugar, and flour. Pulse until finely chopped and mixed together.
Carrot Soufflé Mixture
- Preheat oven to 350°F.
- Add sliced carrots to a pot with enough water to cover them, then cover the pot with a lid. Turn heat to medium and steam carrots until they can be poked through with a fork (20-30 minutes.) Drain all remaining water.
- In a blender or food processor, add steamed carrots and vegetable oil. Purée and then let cool for just a few minutes.
- Add in the egg and the rest of the ingredients and pureé again until thoroughly blended. (You can also stir everything together in a mixing bowl.)
- Grease a soufflé dish or 8×8 baking pan, and pour in your carrot mixture. Top with the crumble mixture and press it in firmly.
- Bake for about 25 minutes. The topping will be golden brown and crispy. Enjoy!
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The Coined Breakdown
- Total Cost per serving (1 serving): $0.47
- Total Cost (8 servings as a side): $3.72
- Those Other Guys: $9.99 per serving