Dinner at the Zoo · by Sara Welch★ 5.0 (69)
Carrot Souffle
NUTRITION · PER SERVING75M COOK
CAL 18%·PRO 13%
CARBS 42G47% OF CAL
5G FIBER0G ADDED0G INTRINSIC6G OTHER31G TOTAL SUGAR
FAT 18G47% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fluffy puree of carrots with butter and sugar, baked until golden. A sweet vegetable side that can also serve as a light dessert.
sideamerican⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds carrots (peeled and thinly sliced)
- 1/2 cup butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 4 eggs
- 1/4 cup all purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- cooking spray
- powdered sugar for garnish (optional)
At a glance
PER SERVING · TIME 75M
CAL 18%·PRO 13%
CARBS 42G47% OF CAL
5G FIBER0G ADDED0G INTRINSIC6G OTHER31G TOTAL SUGAR
FAT 18G47% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 563mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 550mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 563MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.