3/4 cup (1 1/2 sticks) butter
1/2 cup brown sugar
2 eggs, separated
1 1/2 cups grated carrots
1 tbsp. cold water
1 tbsp. lemon juice
1 cup all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 350°F.

Cream together butter and brown sugar. Add egg yolks.

Add carrots, cold water, lemon juice, flour, baking soda, baking powder, salt and cinnamon. Mix thoroughly.

Beat egg whites until stiff. Add beaten egg whites to carrot mixture, gently folding in.

Pour into a buttered 1 1/2 quart souffle dish. Bake at 350°F for 45 minutes.

Submitted by: Gayle Horrell