Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

Other cookies are those that are being identified and have not been classified into any category as yet.

No cookies to display.

Skip to main content
Carrot Souffle

Carrot Souffle

Print Recipe: Print Share Recipe:
Makes 5 servings Kilojoules 753.12 Prep Time 10 minutes Total Time 55 minutes Made with Splenda® Original Sweetener

Instructions

  1. Preheat oven to 180°C. Spray a 1-litre baking dish with cooking spray.
  2. In a saucepan, combine carrots, water, and salt; bring to a boil. Reduce heat and cook, covered, for 12–15 minutes or until carrots are tender. Drain.
  3. In the bowl of a food processor, combine cooked carrots and butter; process until smooth, stopping occasionally to scrape down sides of bowl.
  4. Add Splenda Sweetener, flour, and baking powder to carrot mixture and process until blended.
  5. Add eggs one at a time and process until blended. Add vanilla extract and pulse 2 or 3 times.
  6. Transfer mixture to prepared baking dish. Bake for 30–45 minutes or until puffed and lightly browned on top. Serve immediately.

Nutrition Info Per Serving

Serving Size: ½ cup souffle

Energy 753.12kJ (180cal)
Protein 5g
Total Fat 13g
- of which saturates 7g
Cholesterol 150mg
Carbohydrate 13g
- of which sugars 6g
Dietary Fibre 2g
Sodium 450mg