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Carrot Souffle


recipe from Sharon Lamy

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  • 1 1/2 lbs carrots, sliced
  • 3/4 c butter
  • 3 large eggs
  • 1/4 c flour
  • 1 1/2 tsp baking powder
  • 1 1/2 c sugar
  • 1/4 tsp ground cinnamon



Step 1

Preheat oven to 350 degrees. Lightly grease a 1 1/2 qt souffle dish. set aside. Cook carrots in boiling water for 15 minutes or until tender; drain. In a food processor, combine carrots with all other ingredients and process until smooth, stopping once to scrape down the sides. Spoon into prepared dish. Bake for about 1 hour or until set and lightly browned. Serve immediately.

Can also add 1/4 tsp nutmeg, dash of vanilla and orange zest.

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