Cafeteria Carrot Souffle

Cafeteria Carrot Souffle

277

"Carrot casserole."

Ingredients

50 m servings 279 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
  3. Bake in preheated oven for 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

277
  1. 348 Ratings

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This was so good!! I used a 2 lb. bag of baby carrots and steamed them for 45 minutes, so they were very easy to mash with a potato masher. I think getting carrots that are already cleaned and p...

This was good, and almost didn't taste like carrots! I cut the sugar to a 1/2 cup,and added a pinch of cinnamon and nutmeg.As a past reviewer mentioned grating the carrots before boiling,I decid...

I love this recipe. I use two cans of sliced carrots instead cooking fresh carrots. I just drain them and mash them with a potato masher. It is a very quick and easy dish.