CAFETERIA CARROT SOUFFLE

Cafeteria Carrot Souffle image

Carrot casserole.

Provided by Tammy

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds carrots, chopped
½ cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g