CARROT SOUFFLE 
2 c. cooked, mashed carrots, about 1 lb. raw
1 stick butter, melted
2 beaten eggs
3 tbsp. flour
1 tsp. baking powder
1 c. sugar (can use less)
1/2 tsp. cinnamon

Blend and bake in greased casserole dish at 400 degrees for 15 minutes, then 350 degrees for 45 minutes. I blend all in a blender. Can be prepared ahead and cooked before serving. Serves 4-5.

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“CARROT SOUFFLE”

 

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