Carrot Souffle216 Reviews
- Prep: 15 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 30 min
“A carrot souffle as good as your favorite restaurant makes!” - by Carol
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
- 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.
- Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
Amount Per Serving (8 total)
- 271 cal
- 13.3 g
- 35.9 g
Based on a 2,000 calorie diet
Reviews (216)Rate This Recipe
"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 boil the ..." See morecarrots and puree them with the butter, sugar and vanilla, then refrigerate. Just before baking, I add the flour, baking powder & eggs (if you add the bp too far in advance, it won't rise as nicely)."
"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 this r..." See moreecipe and tried it for Thanksgiving. It was DELICIOUS...just as good as the restaurant...and is now officially part of our holiday menu. By popular demand, I made it again for Christmas. Try it! Weight Watchers...try the Splenda Baking Mix of sugar and Splenda to bring the calories down."
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