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Nutrition Facts
Serving Size 1 (147g) Recipe makes 8 servings
Calories 177
Calories from Fat 45		(25%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 87mg		29%
Sodium 237mg		9%
Potassium 355mg		10%
Total Carbohydrate 29.9g		9%
	Dietary Fiber 2.8g	11%
	Sugars 22.1g
Protein 4.0g		7%
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Mother's Day Brunch

Panthur

Carrot Souffle

Recipe #108286 | 1¼ hours | 30 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: hepcat
Jan 14, 2005

This recipe is delicious! I make it for every holiday and sometimes just for a colorful and delicious side dish during the week, just because we love it! Even those who don't normally like carrots really liked this souffle, and kids love it, too. It's a great alternate to sweet potato casserole; plus, it's super easy to prepare! I strongly suggest not adding any of type of "pumpkin pie" spices, etc. to this dish as it will really alter the outcome. This comes straight from Cooking Light with no alterations - it doesn't need any!

SERVES 8 (change servings and units)

Ingredients

7 cups chopped carrots (about 2 pounds)
2/3 cup granulated sugar
1/4 cup nonfat sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
cooking spray
1 teaspoon powdered sugar

Directions

1
Preheat oven to 350.
2
Cook carrots until tender and drain.
3
Process carrot in food processor until nice and smooth.
4
Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine.
5
Coat a 2-quart baking dish with cooking spray and spoon in mixture.
6
Bake for 40 minutes or until puffed and set.
7
Sprinkle with powdered sugar, and serve immediately.

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Featured Reviews for This Recipe

From: Dadcooks

On Sep 20, 2009

I didn't know whether to serve as a side or a dessert, this was that delicious! We followed the recipe except no powdered sugar, add baked it in ramekins so everbody had their own personal carrot souffle!! (still 40. min bake time)

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From: Gerry

On Aug 5, 2009

I agree super easy to make, colourful and delicious. We all love carrots and this makes for a very nice side dish along with a touch of the unexpected. Other than not dusting the top with icing sugar made as posted and will definitely make again. Thank you for sharing.

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From: Nikoma

On Apr 15, 2009

Just wonderful! I'll make this in the future. ANYONE would like it. Great to add a touch of sweetness to a big meal. I used plain yogurt in place of SC and sprinkled pecans on top before baking. I was unsure about the powdered sugar, but it's delicious! I also added a touch of nutmeg and ginger. Looking forward to eating the leftovers for breakfast. Thank you Hepcat! Definate keeper.

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From: Chef #645916

On Jan 7, 2009

Everyone loved it at Thanksgiving, especially my kids. I was pleasantly surprised! The second time I made it, I added 1/2 tsp. cinnamon & 1/4 tsp. nutmeg & it was really good, like pumpkin pie.

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