Carrot Souffle

Carrot Souffle

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"An excellent side dish, or have it for brunch."
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Ingredients

1 h 5 m servings 309 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
  3. Bake for 45 minutes.

Reviews

137
  1. 177 Ratings

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Most helpful positive review

I would rate this even higher!!! I have never made a more beautiful and perfect souffle although I must admit I used some of my own instincts since the cooking instructions were not very clear....

Most helpful critical review

This looks very nice after you bake it. It really looked beautiful. However, it was VERY sweet. Next time I will use 1/3 of the amount of sugar it calls for- if any. I suggest you add sugar litt...

This looks very nice after you bake it. It really looked beautiful. However, it was VERY sweet. Next time I will use 1/3 of the amount of sugar it calls for- if any. I suggest you add sugar litt...

I would rate this even higher!!! I have never made a more beautiful and perfect souffle although I must admit I used some of my own instincts since the cooking instructions were not very clear....

Really, truly fantastic! I cut the sugar down to 1/2 cup, pureed the carrot mixture in the food processor and sprinkled a small am't of cinnamon and nutmeg over the top when it came out of the ...

This receipe can be made diet friendly by substituting the sugar with 1/4 Cup Splenda Sugar Blend for Baking, and the stick of butter with 1/2 cup of apple sauce. It works great, and saves a lo...

This might be one of the best things I have ever tasted. Took others advice and used about 1/3 cup of white sugar and 1/3 cup of brown sugar, added 1 tsp. cinnamon and 1/4 tsp. of nutmeg. Stea...

This was the 1st time I had made a souffle and it was perfect. I did what one reviewer suggested and blended everything in a food processor to smooth out the carrots, but I did not reduce the su...

I have my own recipe for Carrot Souffle which is similar except that i use small ammts of spices (cinn, nutmeg or allspice). I also have used canned carrots or eggbeaters and 1/2 c. sugar and i...

Great recipe! This is a new favorite. I only use 1/2 cup of sugar and I also add a pinch of cinnamon and nutmeg. These are so yummy! Thanks for sharing!

I was just in the south and had carrot souffle for the first time. I came home and made this recipe. It was wonderful. I doubled the recipe and only put in half of the sugar. Enjoy this easy...