Light and Fluffy Carrot Souffle

I’ll consider this Light and Fluffy Carrot Souffle as a dessert but it is also considered as a sweet side dish. Frank made this delightful casserole.


This Light and Fluffy Carrot Souffle is an easy, healthy alternative to sweet potato casserole.


  • 7 cups chopped carrot (about 2 pounds)
  • 1/3 cup granulated sugar
  • 1/4 cup fat-free sour cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • Cooking spray
  • 1 teaspoon powdered sugar for garnishing


P/S: we used real butter instead of margarine. I could’nt locate the butter when I took this picture and just grab the margarine from the fridge. This Light and Fluffy Carrot Souffle is adapted from Cooking Light, and it serves 8.


Carrot-Souffle-2-300x200Preheat oven to 350F.

Cook carrot in boiling water for 15 minutes or until very tender.

Drain carrot.

Carrot-Souffle-4-300x200Place carrot in a food processor; process until smooth.
Carrot-Souffle-5-300x200Add granulated sugar, sour cream, all-purpose flour, butter, baking powder, vanilla, salt and eggs; pulse to combine.
Carrot-Souffle-6-300x200Pour mixture into a 2-quart baking dish coated with cooking spray.
Carrot-Souffle-7-300x200Bake at 350F for 40 minutes or until puffed and set.

Sprinkle with powdered sugar.

Frank, thank you for single handedly making this Light and Fluffy Carrot Souffle.

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  1. etranger

    I just bought a 5 pound bag of carrots, so I am going to try this. I think I’ll microwave the carrots to save vitamins, and beat the egg whites until fluffy before combining ingredients. Do you think it would be good without the sugar and vanilla?

    1. Ben

      Hi etranger, I guess you can leave out the sugar as the carrots have enough natural sweetness in them.

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