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Nutrition Facts
Serving Size 1 (215g) Recipe makes 6 servings
Calories 434
Calories from Fat 163		(37%)
Amount Per Serving		%DV
	Total Fat 18.2g	27%
	Saturated Fat 10.5g	52%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 146mg		48%
Sodium 313mg		13%
Potassium 411mg		11%
Total Carbohydrate 65.7g		21%
	Dietary Fiber 3.5g	13%
	Sugars 55.4g
Protein 4.9g		9%
detailed view... how is this calculated?

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Carrot Souffle

Recipe #78204 | 2¼ hours | 1 hour prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Dec 7, 2003

Sweet, creamy, and majorly delicious. My favorite carrot souffle recipe.

SERVES 6 (change servings and units)

Ingredients

1 1/2 lbs carrots, sliced
1/2 cup butter
3 eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon ground cinnamon (or to taste)

Directions

1
Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
2
Add carrots, butter, and the rest of the ingredients to a food processor.
3
Process until mixture is smooth.
4
Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
5
Bake at 350 degrees for 1 hour and 10 minutes or until set.

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Featured Reviews for This Recipe

From: lildebbie77

On Jan 5, 2009

My husband, who swears he hates carrots, loved this dish, so I will definitely be making it again. I thought it was a little too sweet - the taste of the carrots was almost covered by the cinnamon and sugar. I think next time I'll cut the sugar in half. Overall, a great recipe.

0 people found this review helpful

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From: Horshem

On Jan 1, 2009

I have been making this recipe for Thanksgiving and Christmas for two years now, and it is a definite winner. I follow it exactly and have passed the recipe along to family and friends. A staple in my holiday cookbook. Thanks

0 people found this review helpful

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From: sugarpea

On Dec 28, 2004

Decided to try this as a healthier version, knowing that the texture would be changed but hoping that it would still be pudding-like and great tasting. I used 1/2 the butter, egg substitute and Splenda. Surprise, surprise, it was a total disaster. Go for full fat, full sugar or don't go at all.

5 people found this review helpful

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From: Krystal-Belle

On Sep 27, 2006

This is so great! I knew this would be a good recipe because you posted it. I wanted a carrot souffle recipe similar to the one from Piccadilly Cafeteria and I found the recipe for theirs, but I trust your recipes and decided to go with this one... SO GLAD I DID! First of all, I love the fact that you can smell almost every ingredient individually and this cooks. It gave my house such a wonderful aroma. Then, when i looked at it, it was so perfect-looking and even a little crispy on top (from the sugar?). Then, when I tasted it, I was in love! This is an amazingly good recipe and a great way to get my kids to eat veggies. I would not change a thing!!!

2 people found this review helpful

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