Individual Carrot Souffles

This post may contain affiliate links. Read my disclosure policy here.

Carrot Souffle SidesThis carrot souffle is a dish I first came across in a client’s home. Not just any client, my favorite one. The one who went on to become one of my closest friends. We were invited to Passover dinner and family style version of this dish was being served. That was also the night I was introduced to the world famous, delicious Toffee Matzoh Crunch. That recipe is for another day (and trust me it will have its day!), but for today we will discuss this delicious, lightly sweetened Carrot Souffle.

Steam carrots until almost fall apart tender and puree until completely smooth. Add in butter, sugar, baking powder, egg and vanilla. Add in the flour last. Continue to puree until completely combined.Carrot Puree
Put about 1/4 cup of mixute into muffin cups. I used a straight silicone mold, but any shape will do.Pre Baking
Cook at 350 degrees for 1 hour.Full Carrot Souffle TopAllow to cool for about 10 minutes to make removal easier.Carrot Souffle Sides


Save Recipe

Individual Carrot Souffles

  • Yield: 9
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Course: Side
  • Cuisine: American
These Individual Carrot Souffles are sturdier than most souffles but are creamy and soft. Slightly sweetened they make a delicious side dish to anything from BBQ dishes to Crusted Pork Loins.


  • 2 lbs peeled carrots
  • 1 stick butter , room temperature
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons vanilla
  • 2 tablespoons flour
  • 3 eggs


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Steam carrots until almost fall apart tender and puree until completely smooth.
  2. Add in butter, sugar, baking powder, egg and vanilla.
  3. Add in the flour last.
  4. Continue to puree until completely combined.
  5. Put about 1/4 cup of mixute into muffin cups. I used a straight silicone mold, but any shape will do.
  6. Cook at 350 degrees for 1 hour.
  7. Allow to cool for about 10 minutes to make removal easier.

Nutrition Information

Yield: 9 , Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

Save Recipe
Individual Carrot Souffles are mildly sweet, creamy, fluffy and easy to make. Kid friendly yet dinner party ready!

Carrot Souffle Side


Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Main Dishes Recipe Sides Vegetarian

Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. Healthy and delicious! I’ve always been afraid to try making souffles. This sounds easy, I want to try it. Thanks for the recipe.

    1. Thanks! PS, I love your blog! especially the baked chicken and rice dish you did with the chicken legs. I make it almost weekly so I can have easy lunches ready for the week when I am running around like crazy 🙂

  2. Those are just adorable. I love that they’re individually sized, and they look delicious.

  3. These sound so good! I love these because they’re a great way to get some extra veggies into the kids.

    1. Yes! My toddler is so picky about carrots and ate an entire one. Usually 2 bites is a win, this was a huge victory.

  4. We love single serve foods in this house! It means everyone gets a taste without overeating. These would be great for entertaining, too!

    1. They really do look impressive. I’ve used them for client dinner parties and they pair great with all types of food.

  5. Those look and sounds delicious. Wonder if one would add butter or sour cream or just eat them by themselves. Hmmmm… will have to try to find out.

  6. Individual serving sized foods work well in our family. Some of us just want 1 and other want 12 🙂

  7. My oldest loves carrots. He has a big thing for everything made with them and these look delicious. I bet he would love these!

  8. These would be wonderful as a side dish or appetizer. I’ll have to add the recipe to my list of things to try.

  9. Oh, yumm! That’d be a fun way to trick kiddos into eating some veggies too. I wonder if it’d be good with a bit of brown sugar too? I love brown sugar with carrots.

    1. I had never tried it before the dinner party I went to. People actually were all eyeing the last serving of it!

  10. I was kinda sceptical at first. But, after looking at the finished product, all I can say is YUM!

  11. Oh my goodness! These sound so good and it is something I haven’t ever seen before. I can’t wait to give them a try!

  12. These look perfect for a get together with some of my girlfriends. We love to eat yummy food, and plenty of dessert. It’s nice to have some lighter options also.

  13. These look tasty. I have never seen carrots used like this in a dish before. Can’t wait to try this recipe out.

  14. This sounds wonderful. I am going to have to make these and not tell the family what they are. Then watch them be thrilled at how good they are! I know they will love them.

  15. Looks good! What do you do with the butter? Is it added in with the other ingredients, or is it on the side to add upon serving?

    1. Good catch! Thank you! It goes in with the other ingredients before the flour. I updated the recipe! 🙂

      1. Thank you! I made these tonight (and opted to put the butter in before baking… I asked while I was prepping so I had to make a decision on the fly), and it turned out really good! It was a great way to use up some carrots. I topped with a bit of honey and ate it right out of a little ramekin (it also filled a 12-muffin tin). Definitely a keeper.

    1. No, you can’t make it ahead of time – it would be denser than you would like. But I don’t see why you wouldn’t be able to use a cupcake mold! I hope you enjoy them!