Share Your Spring Thyme Recipe and Style – Blog Hop

Hi Everyone!! For a moment there I didn’t think Spring was going to come just yet, not sure where your neck of the woods is,  but last week I thought the God of seasons was going to take us back to Winter.. (poor tulips and azaleas – they’re all confused).  Thankfully it warmed up – and just in thyme  – for our Spring Thyme Recipes and Style Blog Hop  hosted by the lovely Tamyra who blogs at Positively Southern.  If you’ve found me from Tamyra’s, Welcome! and Thank You for joining me. Today I’ll be sharing a family favorite recipe.  This is a recipe my mother created when we were kids.. (a way to get us to eat carrots), and boy did it work.  It’s a sweet side dish and it’s hard to believe it’s made from carrots.  It’s suppose to be a family secret recipe, but when something is this good – I feel compelled to share.  It’s a very easy to follow recipe and it’s sure to please.

The egg beater does all the hard work.. All you have to do is add the ingredients… pour in dish and bake…

Out comes this warm and delightful tasty dish.  This carrot souffle makes you want to treat it like a dessert and save the best for last.


Carrot Souffle

Made from carrots, this sweet, cinnamon flavored dish is sure to please even the pickiest eater who doesn't like carrots.

Course Side Dish
Prep Time 15 minutes
45 mins 45 minutes
Total Time 1 hour
Servings 10

  • 3 cans Sliced Carrots
  • 3 lrg Eggs
  • 1 box Jello Instant Vanilla Pudding
  • 2 tbspn Evaporated Milk
  • 1 tbspn Pure Vanilla Extract
  • 2 slices white bread (roughly grated)
  • 1 cup Sugar
  • 1/2 tspn Cinnamon
  • 1 & 1/2 stick Butter


  1. Preheat oven to 350.  Melt butter in a 9x12 glass baking dish.  Drain carrots and dump in mixing bowl. Add eggs and beat until a creamy consistency.  Next add pudding and beat until well blended.  Add remaining ingredients, leaving the butter for last. Beat until a smooth creamy texture.  Pour batter into glass baking dish (used to melt butter).  Give the top a light sprinkle of additional cinnamon.  Cover with foil and bake 45 mins.  Serve warm

A great side dish to serve at your next family gathering.

Thank you for joining me on Share Your Spring Thyme Recipe and Style Blog Hop – for more recipes and inspiration, grab your java, kick back, relax and keep on clicking to join the other ladies.

As always,

Cooking is easy with “TLC”    Ciao!!

PositivelySouthern\ Swirls of Flavor \  MJonesStyle \ ClutterCafe\ ConfettiStyle \TotallyTailgates\ Life at Lydia’sHouse \ LindaG LovingHome\Plum Doodles





17 thoughts on “Share Your Spring Thyme Recipe and Style – Blog Hop

  1. Pingback: Share Your Spring Thyme Recipe and Style – Blog Hop | VivaLaVintage - For Your Home

  2. As one of those people who buys carrots with all good intentions, but never eats them, I am thrilled to have this recipe. I printed it and I already know that this is the only way I will enjoy carrots. By the way, Kim, I’ve been using my spices in all sorts of ways and I’ve been wanting to ask you if you have mixed the chipotle spices with mayonnaise and used it on sandwiches? It is excellent! How did your mom ever come up with the carrot souffle recipe?

    • Great Ginene!! I hope you like it.. I even had a cousin who hates carrots and when tasted this – she was hooked..(seriously) I couldn’t tell you how mom came up with it but it sure worked for us.. It’s so funny you mentioned the seasonings, because I was going to send you an email asking if you’re enjoying them. I’m so happy to hear you are!!! Yes, I’ve tried it mixed. it’s makes a great tasting remoulade for my salmon burgers. Gives it a different kick..I’ve not tried it on cold cuts.. but now you’ve peaked my interest.. thanks for telling me that.

  3. Pingback: Spring Thyme | Recipes & Style Blog Hop | ConfettiStyle

  4. Pingback: Spring Thyme and Recipe Blog Hop | LindaG LovingHome

  5. Jamala, what a wonderful Carrot Soufflé. I’m happy you shared your secret family recipe because I’m a bunny when it comes to carrots!

    • Thanks Marsha!! Yea, i felt guilty holding it in… I’d been wanting to share it, but just didn’t – so blog hop was my perfect reason.

  6. Pingback: Roasted Tri-Colored Tarragon Carrots & SpringThyme Blog Hop - Swirls of Flavor

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