Carrot Souffle Recipe

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Carrot Souffle
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Ingredients:

Directions:

  1. Preheat oven to 350*. Cook carrots in boiling water 15 minutes or until they are tender; drain.
  2. Place carrots in food processor, process until smooth. Add sugar and rest of the ingredients, pluse to combine.
  3. Spoon mixture into baking dish coated with cooking spray. Bake at 350 for 40 minutes or until puffed and set.
  4. Sprinkle with powdered sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1333.83 Kcal (5584 kJ)
Calories from fat 377.78 Kcal
% Daily Value*
Total Fat 41.98g 65%
Cholesterol 557.28mg 186%
Sodium 2111.37mg 88%
Potassium 3733.55mg 79%
Total Carbs 212.49g 71%
Sugars 124.69g 499%
Dietary Fiber 30.42g 122%
Protein 31.79g 64%
Vitamin C 54.4mg 91%
Vitamin A 9.4mg 312%
Iron 4.8mg 27%
Calcium 753.2mg 75%
Amount Per 100 g
Calories 105.41 Kcal (441 kJ)
Calories from fat 29.86 Kcal
% Daily Value*
Total Fat 3.32g 65%
Cholesterol 44.04mg 186%
Sodium 166.86mg 88%
Potassium 295.07mg 79%
Total Carbs 16.79g 71%
Sugars 9.85g 499%
Dietary Fiber 2.4g 122%
Protein 2.51g 64%
Vitamin C 4.3mg 91%
Vitamin A 0.7mg 312%
Iron 0.4mg 27%
Calcium 59.5mg 75%

* 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

  • 29.4
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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