• Ingredients
  • 1 3/4 pounds carrots, peeled and chopped
  • 1 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 eggs, beaten
  • 1/2 cup margarine, softened
  • 2 teaspoons confectioners' sugar

Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
  • While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
  • Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Nutritional Information

Amount Per Serving  Calories: 271 | Total Fat: 13.3g | Cholesterol: 79mg Powered by ESHA Nutrient Database Nutritional Information Carrot Souffle Servings Per Recipe: 8 Amount Per Serving Calories: 271

  • Total Fat: 13.3g
  • Cholesterol: 79mg
  • Sodium: 307mg
  • Total Carbs: 35.9g
  •     Dietary Fiber: 3g
  • Protein: 3.4g