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
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.
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