Carrot Souffle

An excellent side dish, or have it for brunch.

The ingredient of Carrot Souffle

1. 1 pound carrots, harshly roughly chopped
2. u00bd cup margarine
3. 1 teaspoon vanilla extract
4. 3 eggs
5. 3 tablespoons all-purpose flour
6. 1 teaspoon baking powder
7. u00bd teaspoon salt
8. u00be cup white sugar

The instruction how to make Carrot Souffle

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. Bring a large pot of salted water to a boil. grow carrots and cook until tender, 15 to 20 minutes. Drain and mash. toss around in margarine, vanilla extract and eggs; mixture combination well. Sift together flour, baking powder, salt and sugar; trouble into carrot blend and mixture until smooth. Transfer to prepared casserole dish.
3. Bake for 45 minutes.

Nutritions of Carrot Souffle

calories: 309.2 calories
carbohydrateContent: 34.8 g
cholesterolContent: 93 mg
fatContent: 17.6 g
fiberContent: 2.4 g
proteinContent: 4.3 g
saturatedFatContent: 3.4 g
servingSize:
sodiumContent: 508 mg
sugarContent: 28 g
transFatContent:
unsaturatedFatContent: