Blackberry Farm's Carrot Soufflé

It’s the dish you didn’t know your table was missing—and might just be your new favorite Thanksgiving side.

Carrot Souffle

Caitlin Bensel; Food Styling: Torie Cox

8 servings

You might see the word soufflé and think hours of work ahead, but rest assured, it's a cinch to make and utilizes your favorite casserole dish. It’s simple, light, and travels well. Plus, it brings a colorful hue to the table.

The sweetness from the carrots meets a slight heat from the cayenne and the foamy eggs give it the soufflé-type fluffiness. This warm, comforting dish is the perfect addition to your Thanksgiving line up, but is just as good made year-round.


  • 2 lbs. carrots, peeled and cut into 1/4-inch-thick rounds

  • 1 cup whole milk

  • 1 cup saltine cracker crumbs

  • 3/4 cup grated sharp Cheddar cheese

  • 1/3 cup minced onions

  • 1 Tbsp. unsalted butter, plus more for baking dish, at room temperature

  • 1 tsp. kosher salt

  • 1/8 tsp. cayenne pepper

  • 1/4 tsp. freshly ground black pepper

  • 3 large eggs


  1. Preheat the oven to 350°F. Butter a 2-quart soufflé dish or baking dish. Set aside.

  2. Put the carrots into a large pot and cover with about an inch of salted water. Bring to a boil over high heat, reduce the heat, and simmer the carrots for about 10 minutes, until tender when pierced with the tip of a sharp knife.

  3. Strain the carrots, purée in a food processor, and transfer to a large bowl. Stir in the milk, cracker crumbs, cheese, onion, butter, salt, cayenne, and black pepper.

  4. In a large bowl, use an electric mixer or wire whisk to beat the eggs until they are foamy, and then whisk them into the carrot mixture.

  5. Transfer the carrot mixture into the prepared soufflé dish and bake for 40 to 45 minutes, until puffed and light golden brown on top. Serve warm.

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