Carrot Souffle


This dish is so easy to make yet it adds an elegant touch to any meal. It’s a great side dish for a holiday dinner or brunch.

Makes 8-12 servings


  • 2 pounds carrots, peeled and chopped
  • 1/2 cup butter, softened
  • 1.5 teaspoons Wildman’s Spice Vanilla Extract
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon Wildman’s Spice Cinnamon
  • 1/4 teaspoon Wildman’s Spice Ginger
  • 1/8 teaspoon Wildman’s Spice Cayenne Pepper
  • 3/4 cup white sugar


Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish or 8 ramekins. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract and eggs; mix well.

In a separate bowl combine flour, baking powder, salt, spices and sugar. Stir dry ingredients into carrot mixture and blend with a hand mixer until smooth. (You can also use a blender to combine and smooth the ingredients.) Transfer to prepared casserole dish.

Bake the casserole dish uncovered for 45 minutes. If using ramekins, place them on a cookie sheet and bake for 25-30 minutes. Top of soufflé should spring back when you push on it and the sides will begin to come away from the edges of the baking dish.

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