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Recipe Summary

prep:
10 mins
bake:
55 mins at 350°
cook:
12 mins
Servings:
6
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Ingredients

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Directions

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  • Heat oven to 350 degrees. In a large, sided sauté pan, add carrots. Cover with 1 inch of water and bring to a boil. Reduce heat to medium and cook 12 minutes or until carrots are softened. Drain.

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  • Place carrots in a food processor; process for 30 seconds. Add sugar, butter, eggs, flour, curry powder, baking powder and salt. Process mixture until smooth. Transfer mixture to a buttered 1-1/2-quart soufflé dish; gently smooth top. Bake at 350 degrees on center rack for 50 to 55 minutes, until carrot mixture is puffed and set. Serve immediately.

Nutrition Facts

218 calories; total fat 10g; saturated fat 6g; cholesterol 126mg; sodium 510mg; carbohydrates 29g; fiber 4g; protein 6g.

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