What makes a savory carrot soufflé recipe different from a sweet soufflé?

A savory carrot soufflé recipe focuses on the natural sweetness of carrots combined with cheese, herbs, and spices rather than sugar, creating a light and flavorful side dish perfect for dinner or brunch.

Can I make a simple carrot soufflé recipe at home?

Yes! This simple carrot soufflé recipe uses basic carrot soufflé ingredients like grated carrots, eggs, milk, and cheese. It’s easy to follow and yields a fluffy, golden soufflé every time.

Is it possible to make an individual carrot soufflé recipe?

Absolutely. Individual carrot soufflé recipes can be baked in ramekins for single servings. They cook evenly and give each portion a perfect rise, making them ideal for dinner parties or special occasions.

How can I make a healthy carrot soufflé?

For a carrot soufflé healthy version, use less butter or cheese and consider using whole eggs or egg whites. You can also add herbs and spices to boost flavor while keeping the soufflé light and nutritious.

Carrot Soufflé Recipe – Easy, Fluffy, and Savory 2026

Description

A light, fluffy, and savory dish that highlights the natural sweetness of carrots. Perfect as a side for dinner or brunch, this carrot soufflé combines grated carrots, eggs, cheese, and subtle spices to create a golden, airy delight. Individual portions or a family-style dish, it’s elegant yet simple to make.

Ingredients

Scale

🛒 Ingredients (serves 6–8):

For the Soufflé:

2 cups finely grated carrots (about 3–4 medium carrots)
3 tablespoons unsalted butter, plus extra for greasing
3 tablespoons all-purpose flour
1 cup milk, warmed
4 large eggs, separated
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
½ cup grated Parmesan cheese (optional for savory flavor)
½ teaspoon cream of tartar (optional, for egg whites stability)

Optional Toppings / Garnish:

Fresh parsley or chives, finely chopped
Extra grated cheese

Instructions

📝 Instructions:

Step 1: Prepare the Base
Preheat oven to 375°F (190°C). Grease a 2-quart soufflé dish or individual ramekins with butter and lightly dust with flour.

Melt butter in a medium saucepan over medium heat. Stir in flour and cook 1–2 minutes until lightly golden. Gradually whisk in warm milk until smooth and thickened. Remove from heat and let cool slightly.

Step 2: Mix Carrots and Yolks
In a large bowl, combine the grated carrots, egg yolks, salt, pepper, nutmeg, and Parmesan cheese. Stir in the cooled milk mixture until fully incorporated.

Step 3: Whip Egg Whites
In a separate bowl, beat egg whites (with cream of tartar if using) until stiff peaks form. Gently fold the egg whites into the carrot mixture in batches, keeping the batter light and airy.

Step 4: Bake
Pour mixture into prepared dish or ramekins. Bake for 25–30 minutes for individual portions or 35–40 minutes for a large soufflé, until golden and puffed. Avoid opening the oven door while baking.

Step 5: Serve
Remove from oven and garnish with chopped parsley or extra cheese if desired. Serve immediately for best puffed texture.

Notes

Make Ahead: Prepare base mixture ahead; fold in egg whites right before baking.
Mini Version: Bake in ramekins for individual servings.
Texture Tip: Gently fold in egg whites to retain airiness.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Side Dish / Brunch / Savory
Method: Baked
Cuisine: American / French-Inspired