Carrot Souffle Pudding
A moist, flavorful carrot souffle pudding with a hint of vanilla and walnuts, perfect as a comforting dessert or brunch dish for family gatherings.
Ingredients
Instructions
- Cream the shortening, then add brown sugar and cream together.
- Beat in egg yolks one at a time.
- Add mashed cooked carrots.
- Mix in all dry ingredients: flour, baking soda, baking powder, and salt.
- Add water, lemon juice, and vanilla, mixing well.
- Fold in beaten egg whites gently.
- Pour mixture into a 1 1/2-quart casserole.
- Set the casserole in a pan of water and bake at 350°F for 1 hour and 15 minutes, testing with a knife for doneness.
- Can be frozen and reheated before serving.
Nutrition & Diet Analysis (per serving)
629
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Contains
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).