CARROT SOUFFLE 
2 c. cooked carrots, drained
1 c. sugar
3 tbsp. flour
1 tsp. baking powder
1 stick butter
3 eggs, beaten
Cinnamon, 3 to 4 dashes

Combine above ingredients and mix with electric mixer until creamy. Bake uncovered at 400 degrees for 15 minutes, then decrease temperature to 350 degrees and bake 45 minutes longer.

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“CARROT SOUFFLE”

 

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