This carrot souffle recipe has a delicious subtle sweetness and is a cross between a cake and pudding. It’s a simple casserole that pairs well with most spring meals and even Thanksgiving dinner. This side dish is Paleo and SCD compliant. It’s gluten free, grain free, dairy free, and refined sugar free.
Hi friends! When it comes to side dishes, I tend to keep it pretty simple. I usually make lots of roasted or steamed veggies, cauliflower rice and call it a day!
Occasionally though, I want something a little fancier and a carrot souffle totally fits the bill! It’s a cross between a side dish and a dessert (and you guys know how much I LOVE my desserts)!
This carrot souffle recipe is also a lovely dish to serve on Easter or Thanksgiving. It has the look and feel of being indulgent even though it’s filled with good for you ingredients!
What is a souffle?
A traditional souffle is made with beaten egg whites that are folded into the batter. The egg whites help the souffle rise.
This carrot souffle recipe is more of a casserole than a souffle, although it does have a lovely rise to it!
It uses a combo of carrots, orange, and honey for a light sweetness. The texture is a cross between a cake and firm pudding…it’s absolutely delicious!
- almond flour
- baking soda
- orange zest
- ginger root
How to make a carrot souffle
To make this healthy carrot souffle recipe, begin by steaming the carrots until they’re fork tender. Then set them aside to cool.
In the jar of a blender, place the eggs and honey. Blend for 15 seconds or until the mixture is frothy.
Add the carrots and ginger root to the blender and blend on high speed until smooth.
Now it’s time to add the dry ingredients! Blend until all the ingredients are well incorporated, stopping to scrape down the sides of the jar as needed.
Pour the batter into greased ramekins and bake until the tops of the souffles have puffed up and a toothpick inserted into the center comes out clean.
It’s best to serve the carrot souffle’s soon after removing from the oven as it will fall a bit as it cools (which is perfectly normal)!
Carrot Souffle Tips
- Make sure all ingredients are at room temperature before beginning.
- The souffle can be made in an 8×8 baking dish, although the baking time will have to be adjusted.
- Don’t open the oven door for the first 20 minutes of baking or the souffle will fall!
- As the souffle cools, it’s normal for it to begin to fall, which is why serving it soon after removing from the oven is best (although I happen to enjoy it cold too)!
Here are more delicious side dishes you’re sure to enjoy!
- Coconut Cauliflower Rice with Pineapple
- Cheesy Mashed Cauliflower
- Simple Roasted Radishes
- Cilantro Lime Cauliflower Rice
If you’ve made this recipe, be sure to leave a comment and star rating below!
- 1 pound carrots
- 1/4 cup honey
- 4 large eggs
- 1/8 tsp grated ginger root
- 1/2 cup blanched finely ground almond flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp orange zest
- coconut oil for greasing ramekins
Steam the washed and chopped carrots until fork tender. Set aside to cool.
Preheat oven to 350F. Grease 4 ramekins with coconut oil and place on a baking sheet, set aside.
Blend the honey and eggs on high speed until frothy. Add the carrots and ginger, blend until smooth.
Place the remaining ingredients into the blender and blend until well combined, stopping to scrape down the jar as needed.
Fill the ramekins with the batter until 3/4ths full. Place the baking dish with the ramekins onto the middle rack of the oven.
Bake for 45 to 50 minutes or until a toothpick inserted into the center of the souffle comes out clean. The top of the souffles should be lightly browned and puffed. DO NOT open the oven door during the first 20 minutes of baking!
Serve soon after removing from the oven.
- The souffle can be baked in an 8×8 baking dish, it just won’t puff up as much.
- Do not open the oven door during the first 20 minutes of baking or the souffles will fall.
- As the souffles cool, they will begin to fall a bit. This is completely normal (it will still taste amazing).
- Leftovers can be stored in the refrigerator for 3 days.
* The calories calculated in this recipe are just an estimate.
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen