Carrot Souffle

Name: Carrot Souffle Recipe
Yield: 8
Ingredients: 2lbs Baby Carrots; 3/4 C Orange Juice; 1 tsp Baking Powder; 1 tsp Cinnamon; 1 tsp Nutmeg; 1 tsp Vanilla Extract; 3 Eggs (beaten); 1 tsp Lemon zest; 1/2 C Brown sugar (not packed); 1/4 C Flour; 4 tbsp Butter (unsalted)

Number of Servings: 8

Ingredients

2lbs Baby Carrots3/4 C Orange Juice1 tsp Baking Powder1 tsp Cinnamon1 tsp Nutmeg1 tsp Vanilla Extract3 Eggs (beaten)1 tsp Lemon zest1/2 C Brown sugar (not packed)1/4 C Flour4 tbsp Butter (unsalted)

Directions

Steam baby carrots in orange juice until tender enough to mash (15-20 minutes). Preheat Oven to 350 degrees. Melt butter. Beat eggs and add all other ingredients including the butter and mix well. Pour into a 2 quart casserole sprayed with cooking spray. Bake for 45-50 minutes. Ovens vary. Makes 8 1 cup servings.

Serving Size: Makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LAMARY9.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 188.1
Total Fat: 8.1 g
Cholesterol: 76.6 mg
Sodium: 167.4 mg
Total Carbs: 29.7 g
Dietary Fiber: 4.0 g
Protein: 3.8 g

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