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Carrot Souffle

Ingredients

  • 1 3/4 pounds peeled carrots, chopped up
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons flour
  • 3 eggs, well-beaten with electric mixer
  • 1 stick margarine at room temperture
  • Powdered sugar
  1. Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth.
  2. Add flour and mix well, add whipped eggs and beat well. Add margarine and beat well.
  3. Pour mixture into a 2-quart baking dish. Bake at 350 for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.

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