Go Back

Carrot Soufflé

Beautiful and healthy dish perfect for Easter, Thanksgiving or any time of the year
Course: dinner
Cuisine: American
Keyword: Carrot, carrots, Dairy Free, Gluten Free, Plant Based, side dish, Vegan
Author: DairyFreeGina


  • 2 pounds carrots ( I like using frozen carrots for this recipe)
  • Equivalent of 3 eggs ( I have used Just Egg to make this and also Bob's Red Mill Egg Replacer )
  • 1/4 tsp cinnamon
  • Dash of Nutmeg
  • 1/2 cup brown sugar
  • 1 Tbsp baking powder
  • 1/2 cup coconut oil, melted
  • 2 Tbsp 2 Tbsp. gluten free flour
  • 1 cup coconut milk


  • Cook carrots until soft and then mash
  • Mix all other ingredients together and add to mashed carrots. Pour carrot mixture into blender and puree.Pour into baking dish and cook at 350 for 54-50 minutes or until browned on top and a toothpick comes out clean..