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Carrot Souffle Dessert


  • 1 pound carrots, peeled, coarsely chopped and cooked until tender
  • 4 tablespoons butter, room temperature
  • 2 jumbo eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup lightly packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup pecans, chopped 

Yield: 8 servings


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.) 

Nutritional Profile

(per serving, without whipped cream)
Calories: 208 
Total fat: 10 g
Saturated fat: 4 g
Protein: 3 g
Carbohydrates: 29 g
Fiber: 2 g
Sugars: 23 g
Cholesterol: 76 mg
Sodium: 252 mg
Vitamin A: 9,740 IU
Vitamin C: 3.4 mg
Vitamin E: 1.1 IU
Zinc: 0.5 mg
Beta-carotene: 4,710 mcg
Lutein and zeaxanthin: 228 mcg
Omega-3 fatty acids: 0.04 g

This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.