Try this Carrot Souffle recipe, or contribute your own.
Suggest a better descriptionSteam or boil carrots until very soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to flour mixture and blend well. Add softened oleo to mixture and blend well. Pour mixture into baking dish about half full, to give soufle room to rise. Bake at 350? for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving. Posted to Bakery-Shoppe Digest V1 #471 by Lee Ann Hamm
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Serving Size: 1 Serving (5173g) | ||
Recipe Makes: 1 | ||
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Calories: 11617 | ||
Calories from Fat: 3017 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 335.2g | 447 % | |
Saturated Fat 84.9g | 424 % | |
Monounsaturated Fat 146.2g | ||
Polyunsanturated Fat 69.7g | ||
Cholesterol 6345mg | 1952 % | |
Sodium 6404.2mg | 221 % | |
Potassium 7218.3mg | 190 % | |
Total Carbohydrate 2012g | 592 % | |
Dietary Fiber 44.9g | 180 % | |
Sugars, other 1967g | ||
Protein 209.2g | 299 % | |
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: 11617
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