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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%
detailed view... how is this calculated?

Menus using this recipe:

thanksgiving

chia

Make Ahead Thanksgiving

* Pamela *

rosh hashanah

chia

Thanksgiving 2008 SuzySchool

SuzySchool

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Carrot Souffle

Recipe #55173 | 1¼ hours | 15 min prep | add private note

⁽⁴⁸⁾ RATE IT NOW Print Recipe

By: love4culinary
Feb 28, 2003

This is an absolute favorite! I usually make this around thanksgiving, but also for other special occasions. Everyone always loves it, and they always beg for the recipe! I hope you enjoy it as much as I do! (prep time does not include time for steaming and cooling carrots, as this can vary).

SERVES 6 (change servings and units)

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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Featured Reviews for This Recipe

From: Queen Kosher

On May 9, 2009

Loved this recipe! I made it exactly except for using margarine instead of butter. The carrots when mashed with a potato masher were not completely smooth but gave the dish a great overall texture. Will definitely make this again.

0 people found this review helpful

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From: Sphinxx

On Apr 21, 2009

I can not say enough good about this recipe. I was looking for a way to cook carrots so that my husband and son would eat them. I have the pickiest 4 year old ever, we have a hard time trying to get him to eat anything. I cut this recipe in half for the 3 of us, yet still used 2 eggs. I knew this was a winner when my son asked for thirds. This was amazing! Thank you!

1 person found this review helpful

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From: SuzySchool

On Oct 26, 2008

This was so yummy! A neighbor actually made it for me a few weeks ago after I had my 4th child. She never got back to me with the recipe, so I searched here and found this. A true favorite! My family loves it!!

0 people found this review helpful

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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!

6 people found this review helpful

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