Carrot Souffle with Brown Sugar recipe

All Recipes Side Dish Vegetables Carrots

Ingredients

2 pounds carrots, peeled and chopped
½ cup margarine
3 eggs
¾ cup brown sugar
¼ cup flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda

Nutrition Info

239.8 calories
carbohydrate: 27.6 g
cholesterol: 69.8 mg
fat: 13.4 g
fiber: 3.3 g
protein: 4 g
saturatedFat: 2.6 g
servingSize: -
sodium: 425.3 mg
sugar: 18.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.

  3. Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.

  4. Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.

  5. Bake, uncovered, in the preheated oven for 1 hour, or until firm.

Recipe Yield

8 servings

Recipe Note

Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit!

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