If you’re looking for an easy carrot side dish recipe, then look no further! This very light and airy carrot soufflé can be made in the blender and baked with a crunch cornflake topping has been passed down in my family for generations. It’s super easy to make using just one pot to boil the carrots and a blender to mix it all together.

Ingredients you’ll need:

Carrots
Melted butter
Vanilla Extract
Eggs
Flour
Baking Powder
Granulated Cane Sugar
Salt
Cornflakes unsweetened
Maple Syrup

How to make Carrot soufflé in advance?

I recommend making the carrot soufflé (without the cornflake topping) and wrap it unbaked to store in the fridge up to 2 days in advance. The day you’re serving, add the cornflake topping and bake as normal. This will provide the best texture and flavors for serving to your guests!

Cook with me!

Carrot soufflé with Crunchy Cornflake Topping

5 from 1 vote

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Prep Time15

Cook Time40

Total Time55

Servings:

Ingredients

2 lbs. Carrots peeled and coarsely chopped
1/2 cup Melted butter divided
1 tsp. Vanilla Extract
4 large Eggs
1/2 cup Flour
1 1/2 tsp. Baking Powder
1/3 cup Granulated Cane Sugar
1/2 tsp. Salt
2 cups Cornflakes unsweetened
2-3 tbsp. Maple Syrup

Instructions

Preheat oven to 350F. Butter a 8-9″ pie or casserole dish.
Bring a large pot of salted water to a boil. Add the peeled and chopped carrots to boil 15-20 minutes, until fork tender.
Use a slotted spoon to transfer the carrots (without the water) to a food processor. If needed, let cool for 5-10 minutes.
Add 1/4 cup of the melted butter, as well as the eggs, flour, baking powder, sugar, and salt to the food processor. Blend until smooth, about 1-2 minutes. Add the vanilla and pulse to combine.
Pour the carrot mixture into the prepared baking dish.
In a separate bowl, add the cornflakes. Use your hands to coarsely break them up into smaller pieces. Add the maple syrup and remaining 1/4 cup melted butter. Mix until well-combined. Evenly distribute on top of the carrot souffle.
Bake for 30-40 minutes, until golden on top and toothpick inserted into the center comes out clean.
Let cool for at least 15 minutes before serving!
TIP: If making ahead, I recommend not baking the casserole until the day of serving. Cover with foil and keep in the fridge up to 2 days prior to serving. Add the cornflake topping right before baking.

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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