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Carrot Souffle. Sweetness from carrots and brown sugar is balanced by tanginess from buttermilk. An updated version of a Southern Living classic recipe published 12/2001.
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3.46 from 66 votes

Carrot Souffle


  • Light and fluffy with sweetness from carrots and brown sugar offset by buttermilk. This souffle is sure to steal the show wherever it appears.
  • 1 1/2 pounds carrots peeled and sliced
  • 1/2 teaspoon salt
  • 3 tablespoons self-rising flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter melted
  • 1/2 brown sugar firmly packed
  • 3 large eggs whisked until fluffy
  • 1/2 cup buttermilk
  • powdered sugar for dusting


  • Place carrots in a medium saucepan and cover with water. Add salt. Cook about 40 minutes or until very soft.
  • When carrots are soft, drain. Add carrots to a large bowl and mash with a potato masher until smooth. As an alternative, puree carrots in a food processor.
  • Add remaining ingredients and whisk until smooth.
  • Pour mixture into a buttered 9 inch round baking dish, or similar size.
  • Bake in a 350 degree preheated oven for 40 minutes or until set.
  • Dust with powdered sugar before serving.
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