Carrot Soufflé
Servings: 10 Servings
Ingredients
- 3 pounds carrots peeled and cut into 1-inch pieces
- 6 large eggs
- ¾ cup unsalted butter softened (12 tablespoons)
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F, and grease a 2.5 quart baking dish. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook the carrots for 15 to 18 minutes or until they’re very soft.3 pounds carrots
- Drain, and place them into the food processor. Add the eggs, butter, and vanilla. Pulse until completely smooth. Pour in the sugar, baking powder, flour, and cinnamon. Continue to pulse just until mixed.6 large eggs, ¾ cup unsalted butter, 2 teaspoons pure vanilla extract, 1 cup granulated sugar, 1 teaspoon baking powder, ¼ cup all-purpose flour, ¼ teaspoon ground cinnamon
- Transfer the mixture to the prepared baking dish, and bake for 60 to 70 minutes until the top is set and golden brown. Allow to cool for 5 to 10 minutes before serving. Dust with powdered sugar prior to serving if desired.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-cup of the carrot soufflé. Actual calories will vary.
Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.
For more information and tips, please refer to the post.
Nutrition Facts
Carrot Soufflé
Serving Size
1 cup
Amount per Serving
Calories
307
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
135
mg
45
%
Sodium
242
mg
10
%
Potassium
522
mg
15
%
Carbohydrates
36
g
12
%
Fiber
4
g
16
%
Sugar
27
g
30
%
Protein
5
g
10
%
Vitamin A
23301
IU
466
%
Vitamin C
8
mg
10
%
Calcium
82
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
