CARROT SOUFFLE 
2 bunches carrots, cooked and mashed in food processor
1/2 c. flour
1 1/2 tsp. baking powder
3 eggs, slightly beaten
1 stick butter
1/2 c. brown sugar
3/4 tsp. baking soda

Preheat oven to 350 degrees.

Mix all ingredients thoroughly in one bowl. Pour into an ungreased baking dish. Place baking dish in pan of water (1 inch). Bake uncovered one hour or until brown. Serves 6-8.

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“CARROT SOUFFLE”

 

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