Carrot Soufflé

Carrot Soufflé

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1 lb. cooked or canned carrot

  • 3 eggs

  • ⅓ cup sugar

  • 2 Tbs. flour

  • 1 tsp. baking powder

  • 1 tsp. vanilla

  • ½ cup butter

  • dash nutmeg

  • dash cinnamon

Directions

Puree the carrots in a blender, add eggs, mix well. Add remaining ingredients and puree. Pour into a greased 1 1/2 quart dish. Bake in preheated oven for 1 hour at 350 degrees. Optional: Prior to baking you can sprinkle a topping of 1/4 cup cornflakes mixed with 3 Tbs. of light brown sugar, 2 Tbs. butter and 1/4 cup chopped nuts.


Nutrition

Facebook Conversations