Carrot Souffle

Carrot Souffle

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Anita Hoffman


Even carrot haters will love this light and delicious side dish. It's a great dish for the holidays and anytime of the year you want to impress your family and friends.


★★★★★ 1 vote

20 Min
45 Min


  • 1/2 c
    crushed walnuts
  • 3 Tbsp
    brown sugar
  • 2 tsp
    soft butter
  • 1 lb
    carrots, cooked
  • 3
  • 1/3 c
  • 3 Tbsp
  • 1 tsp
  • 1/2 c
    butter, melted
  • 1 dash(es)

How to Make Carrot Souffle


  1. Combine the crushed walnuts, brown sugar and butter. Set aside.
  2. Puree the cooked carrots and the eggs in a blender. Add the sugar, flour, vanilla, melted butter and nutmeg and blend.
  3. Pour into a 1 1/2 quart greased souffle dish or pan.
  4. Bake at 350 degrees for 40 minutes.
  5. Spread the topping over the souffle and bake 5-10 minutes longer.

Printable Recipe Card

About Carrot Souffle

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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