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    You are in: Home / Recipes / Carrot Souffle Recipe
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    Carrot Souffle

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    AllergyGirl's Note:

    My grandmother made this at every family gathering when I was growing up, it was the only way she could get me to eat vegetables! It's always a favorite among picky children. The final product tastes a lot like a sweet potato pie, but we always used it as a side dish to a main meat dish (especially good with turkey or steak).

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 cups carrots (either 3 cans of sliced carrots, or if using "real" carrots, then steamed and mashed)
    • 3/8 cup butter
    • 2 eggs
    • 2 tablespoons gluten-free flour
    • 3/4 cup sugar
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Mix wet ingredients separately from dry in a food processor or blender.
    3. 3
      Add dry ingredients to wet ingredients, mix well.
    4. 4
      Pour into a 9x9 glass/corning ware for thicker souffle or a 13x9 pan for more servings.
    5. 5
      Cook at 350 for 45 minutes or an hour until set. It will be slightly brown around the edges.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

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    Nutritional Facts for Carrot Souffle

    Serving Size: 1 (72 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 185.1
     
    Calories from Fat 89
    48%
    Total Fat 9.9 g
    15%
    Saturated Fat 5.8 g
    29%
    Cholesterol 75.7 mg
    25%
    Sodium 152.7 mg
    6%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 1.3 g
    5%
    Sugars 20.7 g
    82%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    gluten-free flour

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