Cafeteria Carrot Souffle Recipe

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Brief

Prep 5 mins

Cook: 45 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Cafeteria Carrot Souffle Recipe

Ingredients

2 pounds carrots

chopped

½ cup melted butter

1 cup white sugar

3 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

3 eggs

beaten

1 teaspoon confectioners' sugar for dusting

Side Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of salted water to a boil. Add carrots and cook until tender about 15 minutes. Drain and mash. To the carrots add melted butter white sugar flour baking powder vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.

Step 3

Bake in preheated oven for 30 minutes.

Nutritional Information

Cafeteria Carrot Souffle Recipe

Servings Per Recipe:8

Calories: 278.7

% Daily Value *

Protein: 3.6g 7%

Carbohydrates: 37.2g 12%

Dietary Fiber: 3.5g 14%

Sugars: 29.4g

Fat: 13.6g 21%

Saturated Fat: 7.9g 40%

Cholesterol: 100.3mg 33%

Vitamin A Iu: 19778.3IU 396%

Niacin Equivalents: 1.6mg 13%

Vitamin B6: 0.2mg 13%

Vitamin C: 4.1mg 7%

Folate: 30.5mcg 8%

Calcium: 73.1mg 7%

Iron: 0.9mg 5%

Magnesium: 14.7mg 5%

Potassium: 299.8mg 8%

Sodium: 218.9mg 9%

Thiamin: 0.1mg 7%

Calories From Fat: 122.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.