CARROT SOUFFLE 
1 1/2 lbs. cooked and mashed carrots
3 eggs, slightly beaten
1/2 c. sugar
1/2 c. butter
2 tbsp. flour
1 c. milk
1/2 tsp. cinnamon
1 tbsp. baking soda

Stir ingredients together. Pour into a 2 quart greased casserole. Bake at 350 degrees for about 1 hour. If knife inserted in center comes out clean, it's done.

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“CARROT SOUFFLE”

 

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