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2 lb. peeled carrots, cut up (do not use baby carrots) 1/4 c. sugar 2 Tbsp. flour 1 1/2 tsp. baking powder 1 1/2 tsp. vanilla 3 large eggs (at room temperature) 1/4 c. butter, softened Cover carrots with water and cook for 30 minutes until tender; drain. Meanwhile, heat oven to 350 degrees. Puree carrots with sugar, flour, baking powder and vanilla extract. Add eggs, one at a time, mixing after each addition, until blended. Add butter. Lightly grease a 1 1/2-quart soufflé dish. Coat bottom and sides with 1 1/2 tablespoons sugar. Add carrot mixture and bake 45 minutes, until soufflé is set in the center when tested with fingertip. Yields 10 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |