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Souflé de Queijo e Cenoura

Cheese and Carrot Soufflé Recipe


Today I present you with this wonderful Cheese and Carrot Soufflé Recipe.

I have a feeling that this is one of those recipes that most people think it’s super complicated and I don’t really understand why.

Besides being super easy to make, it’s a pretty quick and practical recipe. And there’s nothing to go wrong! The big secret is to beat the eggs well.

Ahh, and to be careful with temperature differences (oven vs. room temperature).

If you’re one of those who has no problem with soufflé, then you’ll make this recipe with one leg on your back. On the other hand, if you’re one of those who think soufflé is a big deal, then just follow all the steps in this Cheese and Carrot Soufflé Recipe and you’ll see that it’s much simpler than you thought!

And a super important thing is that this recipe is very healthy and the ingredients are easily replaceable. You can use more vegetables, shredded chicken or tofu for example!

Just use your imagination and adapt the recipe to your personal taste.

For me, balance is key to our diet. Hence, I made this recipe with cheese, carrots, and a bit of bacon because I believe that these ingredients are not harmful and can be consumed in a normal diet, in moderation. And that’s exactly what I want to show you here.

Another thing that I think is important to note is that although this recipe uses flour, the amount of flour is distributed throughout the dough. In this way, each soufflé serving takes a fairly small amount of this ingredient. This means that besides being a healthy and light recipe, the amount of carbohydrates is not as high as you might think.

So don’t be afraid to make this recipe! A great suggestion is to accompany it with a good serving of salad. I especially like the spinach, sundried tomato, and seed salad – it goes great with this cheese and carrot soufflé.

This is also a great recipe for when you have friends over and want to make a lighter meal. You can serve it either as a starter or as a main course. And you can even make it in one big tray instead of spreading it over several small trays. It’s messier, but much more practical if you don’t want to waste time!


Do you want more tasty and practical recipes? Check out this Bacon Tomato and Cheese Muffins Recipe.


Let’s check the step-by-step?




  • 4 eggs
  • 250 ml milk (plant-based drinks can be used)
  • 3 tbsp of spelt flour
  • 100 gr grated cheese
  • 1 dsp of butter
  • Salt to taste
  • Pepper to taste
  • 6 to 8 slices of bacon sliced into pieces (optional, only if you want to give an extra flavor to your recipe)
  • 1 grated carrot


  1. Start by preheating the oven to 180º.
  2. Next, separate the egg yolks from the egg whites and beat the egg whites until they don’t fall out if you turn the bowl upside down.
  3. Reserve the egg whites.
  4. Melt the butter in a bain-marie (i.e., hot water bath) and gradually add the spelt flour. Mix well.
  5. Add the milk, also little by little, and start stirring so that no lumps form in the mixture.
  6. When it starts to thicken, add the salt and pepper to taste and mix the seasonings well so that they spread evenly throughout the cheese and carrot soufflé batter.
  7. Now add the grated cheese and incorporate it into the batter, so that the cheese begins to melt and the batter becomes very creamy.
  8. Let the cheese melt well. The idea is that the cheese dissolves in the batter and is also evenly distributed.
  9. Add the egg yolks to the mixture and mix well.
  10. Now add, little by little, the whipped egg whites that you initially set aside. Carefully fold the egg whites into the mixture, very slowly so that the batter has the desired consistency.
  11. Add the chopped bacon and the grated carrot and stir slowly.
  12. Divide the batter into individual, previously greased ramekins (it’s not necessary to grease the ramekins since the idea is to serve directly into these containers, but it helps so that the batter doesn’t stick to the edges).
  13. Place the ramekins in the preheated oven at 180º and bake for about 20 min.
  14. Before removing the ramekins, turn off the oven and leave the containers inside for about 10 min. This step will prevent the temperature difference from the inside to the outside to be too much, and thus prevents the dough from sagging when you take it out of the oven.
  15. Remove from the oven and serve.
  16. To make the dish even more beautiful, sprinkle with some fresh herbs, such as coriander.

Suggestion: Use whatever ingredients you like, this recipe is super versatile. It’s great with asparagus!

You can also use grated beetroot or courgette, which also tastes delicious.

If you want a vegetarian recipe, replace the cheese with nutritional yeast and the bacon with smoked tofu.

Another suggestion is to make this recipe with broccoli florets.

If you want to be bold, try the sweet version of this soufflé. Add cocoa or carob and some fruit pieces (or homemade fruit puree) and add honey.


Did you make this recipe?

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