Directions:
- Cook carrots in boiling salted water until very tender.
- Puree carrots in food processor or blender with eggs, granulated sugar, flour, vanilla and nutmeg.
- Add 2 tablespoons melted butter and process again.
- Turn mixture into buttered 1 1/2-quart souffle dish or straight-sided casserole and bake at 350 degrees until souffle is slightly puffed and golden, 35 to 40 minutes.
- Sprinkle chopped walnuts and brown sugar over top of souffle. Drizzle with remaining 1 tablespoon melted butter and return to oven 10 to 15 minutes longer or until top is crisp and golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.3 Kcal (1002 kJ) | ||
| Calories from fat | 135.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.09g | 23% | |
|---|---|---|---|
| Cholesterol | 97.11mg | 32% | |
| Sodium | 189.28mg | 8% | |
| Potassium | 340.68mg | 7% | |
| Total Carbs | 21.45g | 7% | |
| Sugars | 11.81g | 47% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 6.78g | 14% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 1.1mg | 6% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 182.89 Kcal (766 kJ) | ||
| Calories from fat | 103.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.53g | 23% | |
|---|---|---|---|
| Cholesterol | 74.21mg | 32% | |
| Sodium | 144.66mg | 8% | |
| Potassium | 260.37mg | 7% | |
| Total Carbs | 16.39g | 7% | |
| Sugars | 9.03g | 47% | |
| Dietary Fiber | 2.7g | 14% | |
| Protein | 5.18g | 14% | |
| Vitamin C | 3.6mg | 8% | |
| Vitamin A | 0.6mg | 28% | |
| Iron | 0.8mg | 6% | |
| Calcium | 46.4mg | 6% | |
* 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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