This gluten-free carrot souffle recipe may contain affiliate links.
During Thanksgiving, I like to try and experiment with new and exciting foods. Sometimes Thanksgiving can be boring – the same old, same old. So trying something new is always a good thing.
A few years ago, my mother-in-law served this carrot souffle at a Thanksgiving meal. We all loved it and it has become a tradition to serve it at Thanksgiving now!
This gluten-free carrot souffle is sweet and (semi) healthy at the same time. During a heavy Thanksgiving meal, this gluten-free carrot souffle is a welcome addition!
You can always change up the recipe to your liking. Here are a few suggestions:
(1) Use Less Sugar: While this recipe does contain sugar, if you don’t like it so sweet, simply add less sugar and adjust to taste. You really can’t go wrong!
(2) Swap Carrots for Canned Pumpkin or Butternut Squash: Both gourds can easily be swapped for carrots in this recipe, and it’s easy to make the adjustments as needed. Canned pumpkin is especially easy. Open the can, mix with the other ingredients, and bake!
(3) Top with Nuts and Brown Sugar: If my son would have allowed me, I would have sprinkled the top with a little brown sugar and sliced almonds or chopped pecans. Nuts add a little crunch and healthy fats to this dish.
This dish cooks up well and can be prepared the night before. Just reheat before eating and enjoy!
Gluten-Free Carrot Souffle Recipe
- 2 lbs. carrots, peeled and chopped into four sections
- 1/2 cup butter 1 stick
- 3 large eggs
- 1 tsp. vanilla extract
- 2 Tbsp. gluten-free all purpose baking flour
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 tsp. Kosher salt
- 1 tsp. baking powder
- 1/2 tsp. cinnamon (optional)
Bring a large pot of salted water to a boil and then add carrots. Cook carrots at a rolling boil until soft, about 30 minutes.
Preheat oven to 350 degrees.
Lightly grease a 9x13 in glass casserole dish.
Drain and mash carrots. Add butter, vanilla and eggs and continue to mash all ingredients together. Use your handheld immersion blender to get a smooth texture to your mixture. Set aside.
In a medium bowl, combine flour, sugars, salt and baking powder.
Add flour mixture to carrot mixture and mix well until smooth.
Transfer mixture into casserole dish and lightly sprinkle with cinnamon (optional).
Bake for 45 minutes and serve immediately.