Directions:
- Cook carrots in boiling water to cover for 20 to 25 minutes or until tender; drain. Process carrots along with remaining ingredients in a food processor until smooth, stopping to scrape down sides. Spoon into a lightly greased 1 1/2 quart souffle dish. Bake at 350 degrees for 1 hour and 10 minutes or until souffle is set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355 Kcal (1486 kJ) | ||
| Calories from fat | 160.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.88g | 28% | |
|---|---|---|---|
| Cholesterol | 133.67mg | 45% | |
| Sodium | 117.65mg | 5% | |
| Potassium | 534.73mg | 11% | |
| Total Carbs | 46.22g | 15% | |
| Sugars | 35.07g | 140% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 0.7mg | 4% | |
| Calcium | 112.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 183.13 Kcal (767 kJ) | ||
| Calories from fat | 82.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.22g | 28% | |
|---|---|---|---|
| Cholesterol | 68.95mg | 45% | |
| Sodium | 60.69mg | 5% | |
| Potassium | 275.84mg | 11% | |
| Total Carbs | 23.84g | 15% | |
| Sugars | 18.09g | 140% | |
| Dietary Fiber | 1.88g | 15% | |
| Protein | 2.63g | 10% | |
| Vitamin C | 3.5mg | 11% | |
| Vitamin A | 0.7mg | 44% | |
| Iron | 0.3mg | 4% | |
| Calcium | 57.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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