Carrot Souffle

From the Kitchen of Norma Gilbert of Jackson, TN

INGREDIENTS

  • 1 Lb. Carrots, Peeled & Chopped

  • 1/2 Cup Sugar

  • 3 Large Eggs, Lightly Beaten

  • 1/2 Cup Butter, Melted

  • 1 Tsp. Baking Powder

  • 1 Tsp. Vanilla Extract

  • 3 Tbsp. All Purpose Flour

INSTRUCTIONS

Place the carrots in a pot, cover with water, and bring to a boil. Cook for 45 minutes or until very tender. Drain the water from the pot and puree or mash the carrots until smooth. Stir together carrot puree and other ingredients. Preheat oven to 350ºF. Spoon mixture into a lightly greased 1 quart baking dish. Bake for 45 minutes or until soue has set. Let cool before serving. Serves 8.

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