SPICY CARROT SOUFFLE 
1 stick butter, melted
3 eggs, well beaten
3 c. cooked, mashed carrots
2 tbsp. flour
1 tsp. baking powder
1 c. sugar
Dash of cinnamon

Add butter and eggs to carrots. Blend in dry ingredients. Pour into buttered baking dish. Bake at 400 degrees for 15 minutes, then reduce heat to 300 degrees and bake for 45 minutes.

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“CARROT SOUFFLE”

 

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