Carrot Souffle (9x13)
- Number of Servings: 15
Ingredients
907 grams Carrots, raw 6 extra large Egg, fresh, whole, raw 1 cup Butter, unsalted 2 tsp Baking Powder 1.5 cup Granulated Sugar 0.375 cup Flour - Gold medal all purpose flour 1 tsp Morton Iodized Salt
1. Preheat oven to 350 degrees. Lightly grease a 2 quart (9x13) casserole dish.
2. Steam or boil carrots until tender. Puree in food processor
3. Add the margarine/butter, vanilla extract and eggs into the carrots in the food processor. Mix well and transfer to a large mixing bowl.
4. In a separate bowl, sift together flour, baking powder, salt and sugar; Add carrot mixture to flour mixture, and blend until smooth.
5. Transfer to prepared casserole dish.
6. Bake for 45 minutes or until a knife comes out clean.
Serving Size: Makes 15 servings (from 9x13 pan)
Number of Servings: 15
Recipe submitted by SparkPeople user MLAPEDIS.
2. Steam or boil carrots until tender. Puree in food processor
3. Add the margarine/butter, vanilla extract and eggs into the carrots in the food processor. Mix well and transfer to a large mixing bowl.
4. In a separate bowl, sift together flour, baking powder, salt and sugar; Add carrot mixture to flour mixture, and blend until smooth.
5. Transfer to prepared casserole dish.
6. Bake for 45 minutes or until a knife comes out clean.
Serving Size: Makes 15 servings (from 9x13 pan)
Number of Servings: 15
Recipe submitted by SparkPeople user MLAPEDIS.
Nutritional Info Amount Per Serving
- Calories: 253.2
- Total Fat: 14.6 g
- Cholesterol: 119.4 mg
- Sodium: 298.6 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 1.8 g
- Protein: 3.9 g
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