Carrot Souffle (Paula Deen) Recipe

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Carrot Souffle (Paula Deen)
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. Lightly butter 2 (1 1/2-quart) baking dishes.
  2. Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.
  3. In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 728.68 Kcal (3051 kJ)
Calories from fat 459.65 Kcal
% Daily Value*
Total Fat 51.07g 79%
Cholesterol 308.01mg 103%
Sodium 236.77mg 10%
Potassium 1073.1mg 23%
Total Carbs 62.36g 21%
Sugars 40.74g 163%
Dietary Fiber 7.22g 29%
Protein 10.38g 21%
Vitamin C 13.6mg 23%
Vitamin A 2.8mg 95%
Iron 1.3mg 7%
Calcium 227.8mg 23%
Amount Per 100 g
Calories 193.53 Kcal (810 kJ)
Calories from fat 122.08 Kcal
% Daily Value*
Total Fat 13.56g 79%
Cholesterol 81.8mg 103%
Sodium 62.88mg 10%
Potassium 285mg 23%
Total Carbs 16.56g 21%
Sugars 10.82g 163%
Dietary Fiber 1.92g 29%
Protein 2.76g 21%
Vitamin C 3.6mg 23%
Vitamin A 0.8mg 95%
Iron 0.3mg 7%
Calcium 60.5mg 23%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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