Little Sunny Kitchen · by Diana
Carrot Souffle
NUTRITION · PER SERVING70M COOK
CAL 9%·PRO 7%
CARBS 25G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER17G TOTAL SUGAR
FAT 8G39% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked casserole of pureed carrots, eggs, and butter with warm spices like cinnamon and nutmeg. A classic vegetable side dish for holiday tables.
sideamerican⚙️ food processor🍲 stockpot🥧 baking dish🔥 ovenvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound carrots (peeled and chopped)
- 3 large eggs (at room temperature)
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter (melted)
- 3 tablespoons all-purpose flour ((1:1 GF flour works great too))
- 1 teaspoon baking powder
- ½ teaspoon salt
- Powdered sugar (for sprinkling/serving)
At a glance
PER SERVING · TIME 70M
CAL 9%·PRO 7%
CARBS 25G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER17G TOTAL SUGAR
FAT 8G39% OF CAL
3G SAT5G 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
- 10m
- Cook
- 1h
- Sodium
- 211mg
- Total sugar
- 17g
- Added sugar
- ≥15g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 32mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 211MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.