CARROT SOUFFLE 
2 c. cooked carrots, mashed
1/2 c. soft butter
1/4 tsp. cinnamon
1 tsp. baking powder
1 c. milk
1/2 c. sugar
3 eggs
1 tbsp. flour
1 tsp. salt

Beat all together until smooth. Pour into casserole. Bake at 350 degrees for 45 minutes.

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“CARROT SOUFFLE”

 

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