The Best (& Easiest) Carrot Soufflé

Updated: Oct 9

Is that an angelic choir I hear?

Oh never mind - it's just the reaction in my head after I tasted this dairy-free, super easy carrot soufflé.

Piccadilly (a southern-based, cafeteria-style of restaurants) 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, dairy-free, and additive-free version that still tasted delicious. Well, I finally got it locked down!

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 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.

Bring this to your Thanksgiving/Friendsgiving table, or just have it as a 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 in the comments. Do you have a favorite Piccadilly side dish that always made your plate?


Whole Carrots, sliced | 2 lbs. | $0.21

Eggs (Large) | 2 ct. | $0.22

Vegetable Oil* | 1/2 cup | $1.66

Maple Syrup | 1/4 cup | $0.25

Vanilla Extract | 2 tsp. | $1.11

All-Purpose Flour | 2 tbsp. | $0.01

Baking Powder | 2 tbsp. | $0.04

Ground Cinnamon | 2 tsp. | $0.14

Nutmeg | 1 tsp. | $0.06

Salt | 1 tsp. | $0.02

*I've made this many times, substituting whatever oil I have in the kitchen at the time - coconut, canola, olive... they all tasted great! So don't be afraid to substitute if you don't have veggie oil.


1. Preheat oven to 350°F.

2. 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. Drain all remaining water.

3. In a blender or food processor, add steamed carrots and vegetable oil. Purée and then let cool for just a few minutes.

4. Add in eggs and the rest of the ingredients and pureé again until thoroughly blended.

5. Grease a soufflé dish or 8x8 baking pan, and pour in your carrot mixture.

6. Bake for about 50 minutes. You'll know the soufflé is done when a knife stuck in the center comes out clean and it doesn't jiggle much as you remove it from the oven.

7. If desired, sprinkle with a bit more cinnamon. For fancier occasions (I love to bring this to Friendsgiving parties) top with chopped pecans or walnuts. Enjoy!

Pair this with my crispy oven baked chicken wings & sheet pan-roasted asparagus for a tasty, healthy dinner!

The Coined Breakdown

Total Cost per serving (1 serving): $0.47

Total Cost (8 servings as a side): $3.72

Those Other Guys: $3.99+ per serving

Total Savings: over $25 in savings!

#carrotsouffle #thanksgivingsides #healthysides #sneakyveggies #hiddenveggies #coinedcuisine

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