Carrot Soufflé
By á-2053
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Ingredients
- 1 lb. cooked or canned carrot
- 3 eggs
- 1/3 cup sugar
- 2 Tbs. flour
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1/2 cup butter
- dash nutmeg
- dash cinnamon
Details
Preparation
Step 1
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.
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