Carrot Souffle

Carrot Souffle

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Ingredients

  • 1 lb. mini carrots
  • 3 Eggs
  • 1 c. Sugar
  • 1 t. Baking Powder
  • 3 T. Flour
  • 1 Cube Butter
  • Dash of Cinnamon
  • 1 t. Vanilla

Instructions

  1. Boil carrots until soft.
  2. Let cool.
  3. Ina a blender, beat eggs and add carrots.
  4. In a bowl, mix dry ingredients and vanilla.
  5. Melt butter.
  6. Add butter and cooked carrots to dry ingredients.
  7. Pour into 8 x 8 pan.
  8. Cover and bake at 350°For 50 to 60 min.
  9. Remove foil cover.
  10. Add topping and bake 10 more minutes.
  11. Topping: Chopped pecans w/brown sugar and butter, or cornflake crumbs, or almond crumbs.
  • 1 lb. mini carrots
  • 3 Eggs
  • 1 c. Sugar
  • 1 t. Baking Powder
  • 3 T. Flour
  • 1 Cube Butter
  • Dash of Cinnamon
  • 1 t. Vanilla

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