Directions:
- Preheat oven to 350°F Use a 9x13-inch pan.
- For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
- Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
- In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
- Whip with electric mixer or food processor until smooth.
- Add flour and mix well.
- Add eggs to mixture one at a time, blending well.
- Add softened margarine to mixture and blend well.
- Pour mixture into greased baking dish about half full as the soufflé will rise.
- Sprinkle on topping.
- Bake about 1 hour or until top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.16 Kcal (537 kJ) | ||
| Calories from fat | 78.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 27.84mg | 9% | |
| Sodium | 60.61mg | 3% | |
| Potassium | 192.34mg | 4% | |
| Total Carbs | 11.76g | 4% | |
| Sugars | 7.77g | 31% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.4mg | 2% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 201.71 Kcal (845 kJ) | ||
| Calories from fat | 122.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.66g | 13% | |
|---|---|---|---|
| Cholesterol | 43.83mg | 9% | |
| Sodium | 95.4mg | 3% | |
| Potassium | 302.73mg | 4% | |
| Total Carbs | 18.5g | 4% | |
| Sugars | 12.23g | 31% | |
| Dietary Fiber | 2.46g | 6% | |
| Protein | 2.87g | 4% | |
| Vitamin C | 3.6mg | 4% | |
| Vitamin A | 0.7mg | 15% | |
| Iron | 0.6mg | 2% | |
| Calcium | 65mg | 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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