Individual Carrot Souffles

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

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 ¼ 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

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Individual Carrot Souffles

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.
Yield 9
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.
  • Put about ¼ cup of mixute into muffin cups. I used a straight silicone mold, but any shape will do.
  • Cook at 350 degrees for 1 hour.
  • Allow to cool for about 10 minutes to make removal easier.


Calories: 182kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 181mg | Potassium: 410mg | Fiber: 3g | Sugar: 10g | Vitamin A: 17232IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 1mg
Keyword: carrot souffle, carrot souffle recipe, carrots, Individual Carrot Souffles, souffle recipe
Individual Carrot Souffles are mildly sweet, creamy, fluffy and easy to make. Kid friendly yet dinner party ready!

Carrot Souffle Side

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.


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    1. Unfortunately this recipe isn’t able to swap out using a different vegetable. Carrots have a different water content than other vegetables. Sorry

  1. Made these tonight to go with BBQ ribs. Cut three recipe in half cause there’s just two of us, making six servings. My husband, so despises carrots, ate three and wanted more!! Delicious!!

    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!

  2. 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.

  3. 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.

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

  5. 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.

  6. 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!

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

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

  8. These look so amazing! I’ve never had Carrot Souffles before! I want to try them now!

  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 could totally see swapping the white for brown sugar, then sprinkle some very lightly on top!

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

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

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

  13. 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.

  14. 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.

    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.

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

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

    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 🙂

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