Fall Carrot Souffle: Great Rosh Hashanah and Holiday Side Dish


My sister, Julie, got this recipe from a wonderful cook in town, Ellen Sokol. It’s perfect for the Jewish holiday, Rosh Hashanah coming up this weekend. It’s so similar to a sweet potato casserole, and it’s a great substitute for Thanksgiving or Christmas if you want something different this year. To make it a bit lighter, add egg whites for the eggs and cut the butter to 3/4 cup. It’s really delicious, and it’s a great way to get your kids to eat carrots.

Carrot Souffle

Cook Time:

1 hour

Prep Times:

25 minutes


10 servings


8 cups fresh sliced carrots or 32 oz sliced canned carrots, drained
1 cup butter, melted
6 eggs
2 cups sugar
1 teaspoon ground cinnamon
8 tablespoons all-purpose flour (can substitute for matzah meal for Passover)
2 teaspoons vanilla
2 teaspoons baking powder (can substitute for potato starch for Passover)
1 teaspoon orange juice

2/3 cups crushed corn flakes
4 tablespoons brown sugar
1 cup chopped pecans


1. Place carrots in boiling water and boil until tender, about 5 to 10 minutes.

2. Combine carrots and next 8 ingredients in a container of a food processor, mixing well. Stir together topping ingredients and sprinkle evenly over carrot mixture.

3. Bake at 350F in 13- x 9- X 2-inch lightly greased baking dish for 45 to 60 minutes or until lightly browned.

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