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Carrot Souffle

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Ingredients
  Thinly sliced carrots/1 can, 15 ounce carrots, drained 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 3
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  All purpose flour 3 Tablespoon
  Baking powder 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Finely shredded orange peel 1 Tablespoon (Curls)
Directions

GETTING READY
1. Preheat oven to 350°.

MAKING
2. If fresh are carrots are being used, cook carrots in boiling salted water for about 7 to 9 minutes or till tender and then drain.
3. Take a food blender, add sugar, carrots, melted butter, eggs, baking powder, flour, nutmeg and cinnamon and blend to a smooth paste.
4. Take a 1 1/2-quart casserole and add carrots and bake for about 30 to 40 minutes or when cut with a knife it should not stick to knife.

SERVING
5. Garnish using shredded orange peel curls and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4

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4.31389
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 528 Calories from Fat 238

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 15.7 g78.7%

Trans Fat 0 g

Cholesterol 219.1 mg73%

Sodium 206.9 mg8.6%

Total Carbohydrates 68 g22.7%

Dietary Fiber 3.2 g12.9%

Sugars 54 g

Protein 7 g13.8%

Vitamin A 270.6% Vitamin C 16%

Calcium 15.9% Iron 9.3%

*Based on a 2000 Calorie diet

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Carrot Souffle Recipe