CARROT SOUFFLE 
2 c. cooked carrots
3 eggs
1/3 - 1/2 c. sugar or honey
2 tbsp. flour
1 c. milk
1/4 tsp. cinnamon
1 tbsp. baking powder
1 stick butter

Mix all ingredients in blender. Pour in greased 2 quart oven dish. Bake at 350 degrees for about 30 minutes or until firm. (Can be zapped in microwave for 5 minutes on high then finished in oven 15 minutes.)

Since microwave ovens vary in power, you may need to adjust your cooking time.

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“CARROT SOUFFLE”

 

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