Cafeteria Carrot Souffle261 Reviews
- Prep: 5 min
- Cook: 45 min
- Ready In: 50 min
“Carrot casserole.” - by Tammy
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven for 30 minutes.
Amount Per Serving (8 total)
- 279 cal
- 13.6 g
- 37.2 g
Based on a 2,000 calorie diet
Reviews (261)Rate This Recipe
"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 peeled ..." See morewas important for this recipe because that way you know you will have the 2 lbs the recipe called for. That might be why some others had that "eggy" taste - mine didn't at all. I used 3/4 cup sugar and that was the perfect amount for me. (I like it sweet!) I also added cinnamon and nutmeg and baked it for an hour based on other reviews. I will be making this all the time now because my two and a half year old daughter who wont even think about eating carrots loved this dish!!"
"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 decided to ..." See moretry that,and it was very easy to mash the carrots that way.I also followed another reviewers advice to bake for an hour to let it carmelize,that made it good, and it didn't burn!"
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