Texas-Style Carrot Soufflé

By Leslie Blythe carrots Baking, Boiling, puréeing

April 7, 2026

While visiting my brother in Connecticut, he ordered in from Tejas Barbecue and got this Texas-Style Carrot Soufflé. It was incredibly delicious. So of course, I had to try to recreate it. A Texas-style carrot soufflé is a sweet, fluffy casserole, often served as a holiday side dish or dessert, featuring pureed carrots blended with butter, sugar, eggs, and baking powder. It is baked at 350°F until puffed and golden. The dish is popular for its light texture.

Prep: 20 mins
Cook: 45 mins
Yields: 6 - 8 Servings

Ingredients

1 pound fresh carrots, peeled and chopped, or 1 bag of baby carrots

½ cup unsalted butter, melted

¾ cup granulated white sugar

3 large eggs, room temperature

3 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

pinch of salt

½ teaspoon ground cinnamon

pinch of nutmeg

Confectioners' (powdered) sugar for dusting

Directions

1Place carrots in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 15–20 minutes until they are

2Drain the carrots well. While still warm, transfer them to a food processor or blender. Add the melted butter and pulse until completely smooth.

3Add the sugar, vanilla, and spices (if using). Pulse to combine. Add the flour and baking powder, then pulse again.

4In a separate bowl, lightly beat the eggs. Add them to the carrot mixture and process until the batter is the consistency of a thick milkshake.

5Pour the mixture into a greased 2-quart baking dish (it will rise, so only fill about ¾ full). Bake at 350°F for 45–60 minutes until the top is golden and the center is set (it should not jiggle like liquid).

6Remove from the oven and let cool slightly. Dust generously with powdered sugar before serving.

close full screen

00:00