Total Time
1hr
Prep 15 mins
Cook 45 mins

This is a recipe I got from my mother that everyone in the family loves. Batter can be made a few hours in advance, but do not cook until ready to serve as the souffle will fall slightly after removing from the oven and doesn't reheat well (it tastes fine the next day...just isn't as pretty). I'm guessing on the number of servings & prep time.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Cream shortening and sugar in a mixmaster.
  3. Add beaten egg.
  4. Add carrots. Beat well.
  5. Sift dry ingredients and add to carrot mixture.
  6. Bake for 45 minutes in a very well greased ring mold.
  7. Turn over onto a serving platter and serve immediately.
Most Helpful

This was festive! It was also very quick to prepare. Made for Make it Healthier game; since I'm an organic cook, the only changes I made is that I used organic carrot baby food, organic shortening (no trans fats), an organic egg, and organic all-purpose flour. I followed this recipe to the letter, and although I made organic substitutes, it still turned out more muffiny than souffle, so I think the leftovers will be very appetizing tomorrow. If not, I'll get back to you! Thanks, Karen!

mersaydees January 19, 2008

I never thought I would be in the grocery store buying baby food. This was really good. Thanks for the recipe. I increased the cinnamon; only because I always increase any spice.

Chef at Heart May 14, 2007

This recipe turned out to be more like muffin batter than souffle and so I made twelve muffins instead. It is an easy way of using up jars of baby food but I think that any wet sauce-like substance would work in this recipe. There was no real vegetable flavour and just a hint of cinnamon.

Bokenpop aka Madeleine April 09, 2007