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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 140.3
  • Total Fat: 8.1 g
  • Cholesterol: 100.8 mg
  • Sodium: 216.6 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Carrot Souffle calories by ingredient
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Carrot Souffle

Submitted by: MARZANNA

Introduction

This can be a side dish or a dessert! This can be a side dish or a dessert!
Number of Servings: 8

Ingredients

    1 lb carrots, peeled and chopped
    3 large eggs
    1 Tbsp flour
    1/4 cup sugar
    1/4 Splenda (pourable)
    1 tsp baking powder
    1 tsp vanilla extract
    1/2 c. Land O' Lakes light butter

Directions

1. Bring carrots (peeled and chopped) and water to cover to a boil in a medium saucepan; cook 20 minutes or until very tender. Drain.
2. Process carrots in a food processor until smooth.
3. Stir together carrot puree, eggs and remaining ingredients. Spoon into a lightly greased (can spray with Pam) 1 quart baking dish.
4. Bake at 350o for 45 minutes or until set.
Makes 8 servings.
Can sprinkle with a light dusting of powdered sugar for presentation.

Number of Servings: 8

Recipe submitted by SparkPeople user MARZANNA.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Very tasty; I will definitely keep in my recipe repertoire! If you use an 8x8 baking dish, you can cut the souffle into 8 equal squares. I didn't need to bake mine quite as long as the recipe suggested. I also roasted my carrots--I don't particurarly like to boil all the nutrients out of my veggies. - 10/16/09

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  • 1 of 1 people found this review helpful
    It would be so helpful if the recipes included the amount of each serving. 8 serving one cup or half a cup? I live alone and have what one serving would be so helpful. Thank you, Ruthgirl - 9/2/09

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  • Very Good
    1 of 1 people found this review helpful
    I tried this at a church potluck. The lady that make it added some cinnamon, too. It's good enough to be desert! - 3/1/09

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  • This was very good as a side dish topped with sour cream, AND as a dessert with a sprinkling of powder sugar. LOVED it! - 7/9/11

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  • Excellent! Very good! - 6/29/10

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  • Made for Thanksgiving. Very good, however I used all Splenda. - 11/22/07

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  • very good! i added a little cinnamon to the recipe. - 11/12/07

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