Skip to Content

Home » A Soufflé-Like Sweet Carrot Casserole

A Soufflé-Like Sweet Carrot Casserole

This Sweet Carrot Casserole will puff up in the oven, then deflate as it cools. That’s normal. The texture is smooth and somewhat airy like a soufflé. Moreover, the flavor is slightly sweet with maple syrup overtones, but not so sweet that it feels like dessert.

Sweet Carrot Casserole in a serving dish

Recipe inspiration

How do you decide if you will keep a particular cookbook? I guess you could ask if it “sparks joy.” I find myself looking at old cookbooks less and less with the internet so easy to use.

At any rate, I’m glad my younger sister keeps them. Once in a while, she comes up with a good “old” recipe. Here’s an updated version of her Carrot Casserole.

Bonnie tells me she got this recipe from a cookbook called “Minnie Pearl Cooks.” (paid link) It was given to her by her mother-in-law who got it at a garage sale. We’re talking good ole’ southern cooking here with plenty of butter and sugar.

How I made this Sweet Carrot Casserole healthier?

I thought the original idea for this recipe was good but the execution was not quite my style. So here’s how I adjusted a few of the ingredients and methods. Hope you like it.

  • Reduced the butter and sugar by at least half.
  • Added salt.
  • Substituted maple extract for cinnamon. 
  • Used an Instant Pot to cook the carrots and intensify their flavor.
  • Used a food processor to mash carrots and blend in remaining ingredients for much better texture.
Bonnie's Carrot Casserole in serving dish after baked

How can I make this recipe without an Instant Pot?

You can cook the carrots on top of the stove or in a microwave oven. See the notes in the recipe for directions for using the stove.

Check out this site from Grimway Farms for microwave instructions to cook baby carrots.

How can I keep baby carrots fresh longer?

I learned a tip from the Grimmway Farms site about the best way to prolong the freshness of baby carrots.

To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Grimmway Farms

When you find baby carrots on sale, buy an extra bag to make this recipe. You won’t need to chop the carrots.

How to make Carrot Casserole:

Instant Pot with metal colander inside
Put vegetable steamer in the bottom of your Instant Pot along with a cup of water.
Sliced carrots on a cutting board
Sliced carrots in Instant Pot before cooking
Place carrots in Instant Pot. Seal and cook on HIGH for 5 minutes. Allow pressure to release naturally.
Cooked carrots processing in a food processor
When finished cooking, place carrots in a food processor and process until smooth.
adding remaining ingredients to pureed carrots
Add remaining ingredients and purée until smooth.
Bonnie's Carrot Casserole--ready to bake
Pour into greased 1-quart casserole dish. Bake at 400 degrees F for 15 minutes. Reduce heat to 325 degrees F for an additional 45 minutes or until casserole is set.

More posts for veggie-lovers:

posts related to carrot casserole

Pin the picture below to save for later.

Pinterest image of sweet carrot casserole

Get a FREE Mini-Tart Dessert Cookbook when you sign up for my newsletters.

    Don’t worry. I won’t share your email. You can unsubscribe or change your profile at anytime.

    Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.

    Hope to see you again soon!

    p.s. Questions? Email me: paula at

    Yield: 6 servings

    Sweet Carrot Casserole

    Bonnie's Carrot Casserole

    Puréed carrots get a company-best treatment with a little butter, sugar and maple flavoring. You'll love the soufflé-like texture. An Instant Pot and food processor make assembly quick and easy but neither are essential.

    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes


    • 1 pound scrubbed carrots, cut in 1/2 to 3/4 inch chunks
    • 3 tablespoons flour (I use Bob’s Redmill Paleo flour making this recipe grain-free)
    • 1/3 cup sugar (I use Swerve)
    • 1 teaspoon salt
    • 1/2 teaspoon maple extract (can sub vanilla extract)
    • 3 eggs
    • 1/4 cup butter cut in chunks


    Preheat oven to 400 degrees F.

    1. Add 1 cup of water to an Instant Pot, then place a stainless steel foldable vegetable steamer into the pot.
    2. Place carrots in the steamer. Set the Instant Pot to High Pressure for 5 minutes. Allow pressure to release naturally.
    3. Place cooked carrots in a food processor and process until smooth. Add remaining ingredients and mix until smooth. Alternatively, use a stand mixer or immersion blender for this step.
    4. Pour into a medium oven-safe buttered casserole dish. Bake at 400˚ F for 15 minutes. Reduce heat to 350˚ F. and continue baking for 45 minutes or until casserole is set and beginning to brown on top.


    Directions for cooking without an Instant Pot:

    1. Add 1 cup water to a large pot and then the sliced carrots.
    2. Cook until carrots are tender. Cover to be sure the pot doesn't boil dry.
    3. Proceed to step 2 above.

    Nutrition Information:


    6 servings

    Serving Size:


    Amount Per Serving: Calories: 267Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 114mgSodium: 497mgCarbohydrates: 37gFiber: 3gSugar: 14gProtein: 6g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Spicy Dark Chocolate-Pecan Bark --in serving dish
    Spicy Chocolate Pecan Bark for Dark Chocolate Lovers
    ← Read Last Post
    Leftover Steak Soup--in a bowl
    Leftover Steak Soup With a Stroganoff Twist
    Read Next Post →


    Tuesday 18th of December 2018

    Thanks for posting this recipe. I remember having carrot souffle years ago and could never find a good recipe. I will be trying this one very soon!


    Wednesday 19th of December 2018

    Sounds good, Robin. Let me know what you think.


    Monday 21st of March 2011


    I thought you might want to give this skinny recipe a try. Super yummy without all the sugar & butter!

    Orange Ginger Sweet Potatoes

    2 large sweet potatoes, scrubbed, baked until soft, cooled and peeled 1 tablespoon orange zest 2 teaspoons finely minced fresh ginger root (I use the stuff in a jar) 2 egg yolks salt and ground black pepper to taste 1/4 cup orange juice, or to taste 1 Tbs butter 1 Tbs brown sugar 1/3 cup chopped pecans (optional)

    Bake, cool and peel your sweet potatoes (you can also microwave or boil them if you like) Mash them together with all of the ingredients. Pour the mixture into a greased baking dish (top with pecans if you like) and bake at 450 for about 30 minutes.


    Monday 21st of March 2011

    Thanks Connie, I've already got all the ingredients so I'm going to try it tomorrow night for dinner. Sounds fantastic.


    Friday 25th of September 2009



    Friday 25th of September 2009

    In answer to your question - when I have time I love making my own pasta. And,no, I don't have a machine - all by hand. That is why the noodles are sooooooo irregular. Fun! Try it!!

    [email protected]

    Friday 25th of September 2009

    This sounds delicious! I can't wait to try this out!I found you through the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!