Brûléed carrot soufflé tastes like pumpkin pie, only much better. Serve it as a special side dish or a lovely dessert.
Carrots and peeler on a recipe.
I read a lot of food blogs. It is how I get a lot of inspiration for my recipes. One of the food blogs that I came across very early on was She’s Becoming DoughMessTic (no longer active). This recipe caught my eye right away. I made a few adaptations and I think you’re going to love it! It’s really good. 
Don’t you just love carrots, especially cooked carrots? They have so much flavor and are naturally sweet. Combined with cinnamon, ginger, sugar, and butter and baked to perfection, a carrot soufflé is an unquestionable winner. Dessert or side dish, you decide, but either way, the carrots shine.

About this brûléed carrot soufflé

If you’re new to cooking, you may wonder about the word “brûléed”. Maybe you’ve heard of crème brûlée which is a creamy dessert topped with a crackly thin layer of caramelized sugar. To brûlée a dessert, you add a thin layer of sugar to the surface and either use a torch or broiler to turn the sugar into that crisp, clear coat of yumminess.

When I first made this recipe, I didn’t have a kitchen torch, so I used my broiler. This method works but be patient and watch it closely so the sugar doesn’t burn, and you’ll have good results. If you would rather skip the brûlée and top your soufflé with freshly whipped cream or just leave it plain, that’s perfect, too.

Use a small baking dish or individual ramekins. Either are fine and it depends on what you happen to have in your cupboard.

The ingredients are really very simple and you may already have everything you need in your pantry and fridge. I changed the original recipe and made it a bit healthier, reducing the butter by half, but it still has plenty of flavor to make it a delicious treat.

What’s in this carrot soufflé?

  • Carrots (a whole pound!)
  • Brown sugar, both dark and light
  • Butter
  • Eggs
  • Flour
  • Cinnamon and ginger
  • Baking powder and a pinch of salt
  • Granulated sugar, for the brûlée

“What’s up, doc?”

Carrots can be enjoyed in a variety of ways. Don’t be limited to munching them raw (even though they are really good that way). Try:


Carrots and peeler on a recipe.

Brûléed Carrot Soufflé

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 5 minutes
Total Time: 1 hour 35 minutes

Brûléed carrot soufflé tastes like pumpkin pie, only much better. Serve it as a special side dish or a lovely dessert.


  • 1 pound carrots, cleaned, peeled and roughly cut
  • 1/4 cup packed dark brown sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup melted butter
  • 2 large eggs
  • 3 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • Sugar, for topping (optional)


  1. Preheat oven to 350°F. Spray 4 ramekins or baking dish, set aside.
  2. In medium pot with steamer insert, steam the carrots until fork tender. Alternatively, boil carrots in saucepan; drain well. Set aside.
  3. Combine dark brown sugar, light brown sugar, melted butter, eggs, flour, baking powder, salt, cinnamon, and ginger in food processor and pulse until well combined. Add cooked carrots and continue to pulse until smooth, scraping down the edges as needed.
  4. Divide carrot mixture into prepared baking dish(es) and bake for 40-45 minutes for ramekins, or 60 minutes for baking dish, or until no longer loose in the middle.
  5. Remove from oven. Sprinkle with sugar, if desired, and caramelize with kitchen torch or place under broiler under high heat, until caramelized.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 124mgSodium: 354mgCarbohydrates: 38gFiber: 4gSugar: 27gProtein: 5g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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