CARROT SOUFFLE 
2 c. cooked mashed carrots
1/2 c. butter (1 stick)
3 eggs
1 c. sugar
1 tsp. baking powder
1 tbsp. flour
1/2 tsp. cinnamon

Mix everything well and bake in a lightly greased casserole pan at 350°F for 45 minutes (don't cover).

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“CARROT SOUFFLE”

 

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