Directions:
- Steam or boil carrots til extra soft& drain well.
- While carrots are warm, add sugar, baking powder and vanilla.
- Whip with mixer til smooth.
- Add flour and mix well.
- Whip eggs separately and add to mixture, blending well.
- Add margarine and blend well.
- Pour mixture into baking dish-ABOUT HALF FULL-as the souffle will rise.
- Bake 350 about 1 hour or until top is light brown.
- Sprinkle lightly with powdered sugar before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.49 Kcal (1271 kJ) | ||
| Calories from fat | 163.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.15g | 28% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 193.96mg | 8% | |
| Potassium | 591.25mg | 13% | |
| Total Carbs | 32.47g | 11% | |
| Sugars | 21.45g | 86% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 0.7mg | 4% | |
| Calcium | 120.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 155.32 Kcal (650 kJ) | ||
| Calories from fat | 83.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 28% | |
|---|---|---|---|
| Cholesterol | 41.88mg | 27% | |
| Sodium | 99.27mg | 8% | |
| Potassium | 302.58mg | 13% | |
| Total Carbs | 16.62g | 11% | |
| Sugars | 10.98g | 86% | |
| Dietary Fiber | 2.22g | 17% | |
| Protein | 2.34g | 9% | |
| Vitamin C | 4.1mg | 13% | |
| Vitamin A | 0.8mg | 50% | |
| Iron | 0.4mg | 4% | |
| Calcium | 61.5mg | 12% | |
* 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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