Directions:
- Preheat oven to 375°F.
- Oil a 6-cup souffle dish.
- Combine the first ingredients in a large mixing bowl.
- Heat the oil in a small saucepan and add cake meal, stirring well with wire whisk until well blended.
- Add the orange juice to the saucepan and cook until mixture thickens, stirring constantly.
- Combine the saucepan mixture with the carrot mixture and add beaten egg yolks; mix thoroughly.
- In a separate bowl, beat egg whites with salt until stiff.
- Fold egg whites into carrot mixture and pour into prepared souffle dish.
- Bake in lower third of the oven about 40 minutes. until puffed and brown and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.41 Kcal (584 kJ) | ||
| Calories from fat | 87.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 15% | |
|---|---|---|---|
| Cholesterol | 53.32mg | 18% | |
| Sodium | 193.2mg | 8% | |
| Potassium | 218.44mg | 5% | |
| Total Carbs | 8.89g | 3% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 5.47g | 11% | |
| Vitamin C | 14.7mg | 24% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 151.45 Kcal (634 kJ) | ||
| Calories from fat | 94.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.52g | 15% | |
|---|---|---|---|
| Cholesterol | 57.93mg | 18% | |
| Sodium | 209.89mg | 8% | |
| Potassium | 237.31mg | 5% | |
| Total Carbs | 9.66g | 3% | |
| Sugars | 5.43g | 20% | |
| Dietary Fiber | 1.63g | 6% | |
| Protein | 5.94g | 11% | |
| Vitamin C | 15.9mg | 24% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 45.7mg | 4% | |
* 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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