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Carrot Souffle Recipe

Recipe by: LOUETTA

"An excellent side dish, or have it for brunch."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook1 h
  • Ready In1 h 5 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • 2Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
  • 3Bake for 45 minutes.
Ingredients
  • 6 servings
  • 309 cals
  • 1 pound carrots, coarsely chopped
  • 1/2 cup margarine
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    309
    15%
  • Fat:
    17.6
    27%
  • Carbs:
    34.8
    11%
  • Protein:
    4.3
    9%
  • Cholesterol:
    93
    31%

Based on a 2,000 calorie diet

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