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Easy Carrot Soufflés

Sweet potatoes, step aside. There’s a new favorite side in town! Canned carrots are transformed into a decadent and fluffy bite with this easy recipe for entertaining.

Serves 8
Ready in 40 mins
Prep time 5 mins
Cooking time 35 mins
209 calories per serving


> Cooking spray
> 4 (14.5 oz) cans no-salt-added sliced carrots
> 1/2 cup (1 stick) unsalted butter, melted
> 3 large eggs
> 2 tbsp sugar
> 1 small orange
> 1/4 cup all-purpose flour
> 1 tsp baking powder
> 1/2 tsp salt
> 1/4 tsp ground cinnamon, plus more to serve
> 1/4 tsp ground ginger

Garnish (Optional):

> Fresh chives


Preheat oven to 350°F. Lightly coat 8 (6 oz) ramekins with the cooking spray. Drain the carrots very well. In a blender or food processor, place carrots, the melted butter, eggs, and sugar. Zest and juice the orange into blender. Purée 2–3 min., until mixture is smooth and fluffy. Add the flour, baking powder, salt, cinnamon, and ginger and pulse until combined.
Evenly divide carrot batter among prepared ramekins. Bake 30–35 min., until soufflés are slightly puffed. Dust with cinnamon before serving.


If desired, garnish with chives.

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