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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (142g) Recipe makes 6 servings |
||
| Calories 286 | ||
| Calories from Fat 163 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.1g | 27% | |
| Saturated Fat 10.6g | 52% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 146mg | 48% | |
| Sodium 257mg | 10% | |
| Potassium 288mg | 8% | |
| Total Carbohydrate 27.8g | 9% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 20.5g | ||
| Protein 4.4g | 8% | |
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Ingredients
- 1 lb carrot (steamed soft, then mashed)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 cup butter, softened but not warm or melted
- 3 eggs, beaten
- 3 tablespoons flour
- 1 teaspoon vanilla
- 1 teaspoon cinnamon (to taste)
- 1/2 teaspoon nutmeg (to taste)
Directions
1
Preheat oven to 350 degrees and grease the baking dish.2
Mix all ingredients in bowl with a mixer.3
Pour into an 8x8 inch glass baking dish.4
Bake 45-50 minutes, until knife comes clean.5
Can be served hot or cold.6
Refrigerate after finishing serving/cooling.7
Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.8
Servings really depend on how much you choose to serve.
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- Course > Appetizers
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- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: AniSarit
On May 22, 2008
Delicious! Made this parve (non-dairy) and experimented with different quantities to cut calories and fat. Finally came up with 4 egg whites (beat them separately before combining with other ingredients), 1/4 cup splenda, and 1/4 cup smart balance light spread for the exact taste and a fraction of the calories and fat. No one knew the difference in taste, and 4 ramikins were scraped clean! This recipe is outstanding, make it, you won't regret it! 3 WW points/ramikin.
From: chefRD
On Mar 2, 2008
I used my blender to mix all together. So easy & so delicious. Elegant dish, very light and almost like dessert.
From: Chef Wahoo
On Jan 9, 2008
Great recipe, I have used it 3 times now and you get a real consistent "souffle". I have steamed the carrots all 3 times but since carrots take so long to steam and I typically run out of water for the steaming process, my next try will be to roast the carrots in the oven with butter or oil which should bring out the sugar content of the carrots as well as something else I dont have to watch all that close.
From: Cindy Lynn
On May 21, 2003
I've made this twice so far and will definitely be making it occasionally in the future. Both times, it was a winner in my house, once for DH and myself, and once with a guest. It's quick and easy and makes a great variation for a breakfast 'main' dish! Thank you for sharing this recipe Angela!
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