CARROT SOUFFLE 
2 c. carrot, cooked and mashed
5 eggs
1/2 c. sugar
1/2 c. melted butter
2 tbsp. flour
1 c. milk
1/4 tsp. cinnamon
1 tbsp. baking powder

Mix all ingredients to gether, preferably in blender. Blend until everything is liquid. Bake at 350 degrees for 30 minutes or until brown. Serve hot or cold.

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“CARROT SOUFFLE”

 

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