Carrot Souffle
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 157.3
- Total Fat: 2.9 g
- Cholesterol: 106.3 mg
- Sodium: 121.1 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.5 g
- Protein: 4.6 g
View full nutritional breakdown of Carrot Souffle calories by ingredient
Introduction
Who knew carrots could be so good for dessert?! Who knew carrots could be so good for dessert?!Number of Servings: 2
Ingredients
-
4-5 medium carrots
1 egg
2 T brown sugar
1 T "flour"
2 tsp baking soda
(For a huge batch ~12-15 servings, use 5 pounds carrots, 2 eggs, 1/2c brown sugar, 1/4c "flour" and 1T baking soda.)
Directions
Clean and peel carrots- boil in pot of boiling water until soft
Pulverize carrots in food processor until smooth
Add egg, brown sugar, "flour", and baking soda.
Mix well.
Pour into small baking dish, (I use a 6inch baby casserole dish), or greased muffin tins (makes 6-8 muffins filled 3/4 full).
Bake casserole at 350*F for 30-40 minutes or until top looks a little bit dry and middle is set. Bake muffins for 20-30 minutes.
Enjoy either hot or cold.
Number of Servings: 2
Recipe submitted by SparkPeople user SUPERDUPER26.
Pulverize carrots in food processor until smooth
Add egg, brown sugar, "flour", and baking soda.
Mix well.
Pour into small baking dish, (I use a 6inch baby casserole dish), or greased muffin tins (makes 6-8 muffins filled 3/4 full).
Bake casserole at 350*F for 30-40 minutes or until top looks a little bit dry and middle is set. Bake muffins for 20-30 minutes.
Enjoy either hot or cold.
Number of Servings: 2
Recipe submitted by SparkPeople user SUPERDUPER26.