Carrot Souffle

Carrot Souffle

134
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"An excellent side dish, or have it for brunch."

Ingredients

1 h 5 m {{adjustedServings}} servings 309 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  2. 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.
  3. Bake for 45 minutes.
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Reviews

134
  1. 173 Ratings

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This looks very nice after you bake it. It really looked beautiful. However, it was VERY sweet. Next time I will use 1/3 of the amount of sugar it calls for- if any. I suggest you add sugar litt...

I would rate this even higher!!! I have never made a more beautiful and perfect souffle although I must admit I used some of my own instincts since the cooking instructions were not very clear....

Really, truly fantastic! I cut the sugar down to 1/2 cup, pureed the carrot mixture in the food processor and sprinkled a small am't of cinnamon and nutmeg over the top when it came out of the ...