Carrot Souffle Dessert
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.Download recipe and shopping list
Ingredients
- 1 lb carrots, peeled, coarsely chopped and cooked until tender
- 4 tbsp butter, room temperature
- 2 jumbo eggs
- 3 tbsp all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup lightly packed brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup pecans, chopped
Instructions
- Preheat the oven to 350 degrees. Grease a 2-quart casserole dish. In a bowl, mash the cooked carrots with butter, eggs, flour, baking powder, vanilla, extract, salt, brown sugar, cinnamon and nutmeg. Spoon into the casserole dish and top with the pecans. Bake for 45 minutes. (Serve with whipped cream, if desired.)
Nutrition
Serving: 1serving, without whipped creamCalories: 208kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 4gCholesterol: 76mgSodium: 252mgFiber: 2gSugar: 23gVitamin A: 9740IUVitamin C: 3.4mgVitamin E: 1.1IUZinc: 0.5mgBeta-carotene: 4710μgOmega-3 fatty acids: 0.04gLutein and zeaxanthin: 228μg
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