Vegetarian

Carrot Souffle (9x13) takes several minutes to prepare.

Carrot Souffle (9x13) takes several minutes to cook.

Carrot Souffle (9x13) makes 15 servings.

The ingredients for Carrot Souffle (9x13) are:

907 grams Carrots, raw
6 extra large Egg, fresh, whole, raw
1 cup Butter, unsalted
2 tsp Baking Powder
1.5 cup Granulated Sugar
0.375 cup Flour - Gold medal all purpose flour
1 tsp Morton Iodized Salt

Here is how you make Carrot Souffle (9x13):

1. Preheat oven to 350 degrees. Lightly grease a 2 quart (9x13) casserole dish.2. Steam or boil carrots until tender. Puree in food processor3. Add the margarine/butter, vanilla extract and eggs into the carrots in the food processor. Mix well and transfer to a large mixing bowl.4. In a separate bowl, sift together flour, baking powder, salt and sugar; Add carrot mixture to flour mixture, and blend until smooth. 5. Transfer to prepared casserole dish.6. Bake for 45 minutes or until a knife comes out clean.Serving Size: Makes 15 servings (from 9x13 pan)Number of Servings: 15Recipe submitted by SparkPeople user MLAPEDIS.

The nutritional information for Carrot Souffle (9x13) is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 253.2

• Total Fat: 14.6 g
• Cholesterol: 119.4 mg
• Sodium: 298.6 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 1.8 g
• Protein: 3.9 g