Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 181.4
Total Fat 5.2 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 89.1 mg
Sodium 261.1 mg
Potassium 405.8 mg
Total Carbohydrate 30.7 g
Dietary Fiber 3.2 g
Sugars 22.1 g
Protein 4.1 g
Vitamin A 276.4 %
Vitamin B-12 3.3 %
Vitamin B-6 9.1 %
Vitamin C 11.2 %
Vitamin D 3.0 %
Vitamin E 3.9 %
Calcium 9.4 %
Copper 2.8 %
Folate 7.8 %
Iron 4.0 %
Magnesium 4.1 %
Manganese 9.2 %
Niacin 5.8 %
Pantothenic Acid 5.6 %
Phosphorus 9.9 %
Riboflavin 9.8 %
Selenium 9.9 %
Thiamin 6.0 %
Zinc 3.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Carrot Soufflé

View the full Carrot Soufflé Recipe & Instructions
TAGS:  Desserts |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Carrot Soufflé

61 calories of Granulated Sugar, (0.08 cup)

46 calories of Carrots, raw, (0.88 cup, chopped)

27 calories of Egg, fresh, whole, raw, (0.38 large)

26 calories of Butter, salted, (0.25 tbsp)

9 calories of Wheat flour, white, all-purpose, unenriched, (0.02 cup)

7 calories of Breakstone Fat Free Sour Cream, (0.50 tbsp)

2 calories of Vanilla Extract, (0.13 tsp)

1 calories of Powdered Sugar, (0.13 tsp)

0 calories of Baking Powder, (0.13 tsp)

0 calories of Salt, (0.03 tsp)


Nutrition & Calorie Comments  

I might like to try this as a savory rather than a sweet dish: Skip the sugars and vanilla in favor of herbs and/or spices that complement carrots. Submitted by:
SYLPHINPROGRESS
(10/16/11)
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I make this as a vegetable not a dessert. I cook it in a ring and put green peas in the center it always goes over well. I too think many of these recipes use too much sugar or artifiical sweeteners. If people reduce their need for sugar or sweetener they will find foods have wonderful flavors. Submitted by:
NORASPAT
(10/16/11)
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It does amaze me to see this & some of the recipes on a website for loosing weight & eating healthful foods! how about replacing several of the ingredients to make this better: no sugar, use molasses or honey. Whole wheat flour, greek yogurt instead of the sour cream. And coconut oil not butter. Submitted by:
CLCCOOL
(10/16/11)
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I make one similar to this with brown sugar,cinnamon and nutmeg and baked longer. My daughter loves it. I will try this version also. Submitted by:
LAMARY9
(5/31/11)
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Looks good. I printed it to try this week. I might add some chopped walnuts to the top instead of powdered sugar. Submitted by:
LITETHECANDLE
(5/31/11)
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This was SO FABULOUS! Everyone loved it and it's going to become a new Christmas tradition at the meal. I made it exactly like the recipe but forgot the icing sugar. Next time I would probably lessen the sugar but it's really good. Submitted by:
JILLSMYTH
(12/25/10)
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This recipe makes quite a bit. I used only 1/4 cup of sugar and baked it for 65 minutes, which was not too much. I meant to add a dash of nutmeg but forgot, so I sprinkled a bit on top in lieu of the powdered sugar. It came out great, so I'm glad we have leftovers. Submitted by:
TDEMJANEC
(3/4/10)
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I am going to try making this with splenda and egg beaters to cut the sweetness and calories. Submitted by:
DEBCLARK7
(3/4/10)
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Way too much sugar! 1/4 c. should be enough. For variety, particularly with Easter lamb, I add chopped or dried mint to the carrots. Delish! Submitted by:
TRICIAN13
(3/3/10)
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I agree with some of the earlier posts...could do without sugar. I would think substituting with either Splenda or Stevia would be a good option but how would it affect texture. Also, instead of regular white flour, could either wheat, soy or almond Flour be used? would this affect texture/baking? Submitted by:
PUNKY1116
(3/3/10)
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I think I would do this without the sugar and with an egg substitute. I don't like carrots, but I know they are really good for you, so I will give this a try... Submitted by:
JUNEAU2010
(3/3/10)
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would prefer it without the sugar, which isn't really needed: carrots are quite sweet anyway. How about some nutmeg for extra taste? Submitted by:
GRAMPIAN
(3/3/10)
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