Kat Driscoll totally blew me away with her recipe for carrot souffle. Whether you make one for the crowd or individual ramekins for everyone, they’re light, sweet, bright in color and something that the youngest to the oldest in your family will enjoy.

Hopefully Kat will be emailing me tons of recipes she’s come up with using her new Zojurushi Rice Cooker!


Carrot Souffle

5 from 1 vote
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 1 minute
Total Time 15 minutes


  • 1 lb or 1 Bag Baby Carrots
  • 1/2 Cup unsalted butter, melted
  • 3 eggs
  • 1/4 Cup granulated sugar
  • 3 Tbsp all purpose flour
  • 1 Tsp baking powder
  • 1 Tsp vanilla
  • 1/4 teaspoon kosher salt


  • Place carrots in a steamer pot and steam for 5 minutes or until fork tender then remove and cool.
  • Preheat oven to 300 F.
  • Place all ingredients in a blender and blend till smooth.
  • Pour batter into greased ramekins about 2/3 up or an 8×8 glass baking dish.
  • Place ramekins or baking dish into a water bath with the water half way up the ramekin or dish.
  • Bake for 1 hour. (You can test the center with a toothpick to see if it comes out clean)
  • Cool, flip over the ramekins to remove the soufflé or cut into bars from the baking dish.
  • Serve.


Calories: 210kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Cholesterol: 40mg | Sodium: 270mg | Fiber: 2g | Sugar: 10g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. This came out GREAT! Just made it to accompany the eggplant burger recipe I found on here as well. And just wow! Came out so good. Skipped the water bath cuz I’m lazy and I used some sugar substitute and it’s just great. Ty!!

  2. […] I adapted from this recipe on Weelicious. Mine is better of course. Tee hee. You can make this in little ramekins as well and […]

  3. If I were using just regular carrots, what measurement should I use? I don’t have a scale, so if I sliced regular carrots– a few cups?

  4. This was delicious!

    Will it last in the fridge? I made it for my husband and I, but there are a bunch of leftovers. Not sure if it will hold up as a leftover?

  5. so so good. oh my goodness can’t wait to serve this to the family for dinner. it definitely t!astes like a dessert. yummy

  6. I thought this sounded really good but wanted to reduce the butter as I am still trying to lose the baby weight. I used 2 Tbsp butter instead of 8 and then added 3/4 cup of pumpkin. This tasted just like pumpkin pie! So good! My husband even loved it – and he is extremely picky. My 14 month loved it, but I knew he would as he loves carrots, pumpkin, etc. Thanks for the recipe!

  7. July 5, 2009 11:26 AM by Emily Goodman This looks divine! Even thugoh I’ve not enjoyed a plum fresh from the fridge, I just may have to make these- my family will sure enjoy it!My favorite cookie is a snickerdoodle. But not just any- I have a recipe from my grandmother when she taught me how to cook many years ago, and they are sooo delicious. I undercook them just enough that they melt in your mouth even days after they’ve been made. I could eat a batch by myself, and they take will power not to- but better yet is when they are frozen. Mmmmm. 🙂 Each cookie reminds me of the times I learned from my grandma– delicious and nostalgic, what could better?

  8. This was RIDICULOUSLY good. I used salted butter and I think the extra saltiness was a nice touch. Will try with squash as suggested by other commenters.

  9. i live in australia where you can not get baby carrots. will it taste good with regular carrots too?

  10. A water bath is when you put the ramekins in a bigger size baking dish filled with water half way up the outside of the ramekin. The water is in the bigger baking dish. This allows the souffle to cook evenly and not allow any burning or overcooking.

  11. I love the sound of this recipe. I dont mean to sound stupid, but what does a water bath mean? Do I put water on top of the ingredients. Again, sorry I am just not clear on this.

  12. I bet you could just reduce the amount of sugar in general.. I can’t wait to try this! Any idea of a way to cut back on the fat from the butter though, that wouldn’t compromise the flavor/texture too much?

  13. This recipe makes 6 servings so your toddler will only get 1/24 of a cup of sugar, not 1/4 of a cup. I’m definitely going to try this because my toddler is pretty picky with veggies too!

  14. If you want to use squash and are worried about the sugar, you might want to check out the “Butternut Squash Kugel” recipe that someone posted in the comments section when this contest was originally posted. It’s similar to this recipe, but uses whole wheat flour and maple syrup instead of sugar (it also doesn’t require a water bath, so I don’t know if it’s quite as light in texture or not, but it’s really good).

    This recipe also sounds great and I can’t wait to give it a try!

  15. Can you substitute honey for sugar and what would the measurement be? 1/4 cup of sugar is more than I want to give my toddler. Do you think using butternut squash would lessen the need for a sweetner?

  16. I do this with butternut squash all the time. I buy the pre-cooked mashed frozen squash, so it saves the step of having to steam it. I dont bake it in a water bath either and it turns out delicious.

  17. my guess is yes. Anything souffle-like needs to be cooked in a water bath. I even do it with no crust pumpkin pies that are more custardy than the originals.

  18. awesome. tried it for the first time this year for thanksgiving and we called it carrot candy!!! my almost 3 year old who can be real tough with vegetables even loved it!!!

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