Carrot Souffle

Carrot Souffle

228

"A carrot souffle as good as your favorite restaurant makes!"

Ingredients

1 h 30 m {{adjustedServings}} servings 271 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 307 mg
  • 12%

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).
  2. In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
  3. While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
  4. Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
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Reviews

228
  1. 263 Ratings

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With minor modifications, this is excellent. Only 1/2 cup sugar (1/4 cup brown, 1/4 cup white), a teaspoon of cinnamon and butter rather than margarine. The day before I'm going to serve I boi...

The new hit for the holiday table! When my grandmother was alive, she'd have me go pick up the carrot souffle at Picadilly Restaurant. Now living in Texas, that option doesn't exist so I found ...

SO GOOD. GREAT, EASY AND DELICIOUS!!! I READ REVIEWS AND IT WAS HELPFUL TO MAKE IT EARLY IN THE MORNING KEEP IT IN THE REFRIGERATOR AND 1 HOUR BEFORE DINNER ADD FLOUR, BP AND EGGS THEN PUT IT O...