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Carrot Souffle Recipe
|Thinly sliced carrots/1 can, 15 ounce carrots, drained||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|All purpose flour||3 Tablespoon|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Finely shredded orange peel||1 Tablespoon (Curls)|
Calories 528 Calories from Fat 238
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 15.7 g78.7%
Trans Fat 0 g
Cholesterol 219.1 mg
Sodium 206.9 mg8.6%
Total Carbohydrates 68 g22.7%
Dietary Fiber 3.2 g12.9%
Sugars 54 g
Protein 7 g13.8%
Vitamin A 270.6% Vitamin C 16%
Calcium 15.9% Iron 9.3%
*Based on a 2000 Calorie diet
1. Preheat oven to 350°.
2. If fresh are carrots are being used, cook carrots in boiling salted water for about 7 to 9 minutes or till tender and then drain.
3. Take a food blender, add sugar, carrots, melted butter, eggs, baking powder, flour, nutmeg and cinnamon and blend to a smooth paste.
4. Take a 1 1/2-quart casserole and add carrots and bake for about 30 to 40 minutes or when cut with a knife it should not stick to knife.
5. Garnish using shredded orange peel curls and serve hot.