CARROT SOUFFLE 
2 c. cooked and mashed carrots
3/4 c. sugar
3 tbsp. flour
1 tsp. baking powder
1 stick butter
3 eggs
Cinnamon to taste

Soften butter and add to other ingredients. Combine in blender first 4 ingredients. Bake 15 minutes at 400 degrees then 45 minutes at 350 degrees.

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“CARROT SOUFFLE”

 

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