Carrot Souffle

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5 minutes
1 hour
Carrot Souffle

Perfect as a fall dessert or dinner side!


1 pound carrots, coarsely chopped

½ cup margarine

1 teaspoon vanilla extract

3 large eggs eggs

3 tablespoons all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¾ cup white sugar


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

Bring 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.

Bake for 45 minutes.

309.2 calories; protein 4.3g 9% DV; carbohydrates 34.8g 11% DV; fat 17.6g 27% DV; cholesterol 93mg 31% DV; sodium 508mg 20% DV.


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