Incredible, from Piccadilly Cafeteria.
***note, the recipe calls for 1 1/2 lbs. sugar, which is about 3 cups***
1. Peel carrots. Cut into chunks and boil until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well.
3. Beat eggs and add to carrot mixture. Blend well. Add softened butter to mixture and blend well.
4. Pour mixture into 9x13 baking dish about half full (souffle will rise). Bake at 350 degrees for 1 hour, or until top is golden brown.
5. Sprinkle lightly with powdered sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (507g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1079 | ||
Calories from Fat: 221 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 658.9mg | 203 % | |
Sodium 533.7mg | 18 % | |
Potassium 721.2mg | 19 % | |
Total Carbohydrate 200.7g | 59 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 196.2g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1079
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