Carrot Souffle


  • 2 pounds carrots, cut in chunks
  • 1/2 cup butter or margarine (not spread)
  • 2 eggs, beaten
  • 3 Tbsp. flour
  • 1 tsp. baking powder
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  • 3/4 cup granulated sugar
  • 1/8 tsp. cinnamon


Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash. Combine mashed carrots with remaining ingredients; pour into a buttered, 2-quart souffle dish. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for 45 minutes longer. Serves: 8

By Connie from Oden, Arkansas


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