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Sunday, March 29, 2009

Carrot Souffle

1 lb. carrots
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup butter (melted)
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla

Boil carrots for 45 minutes or until tender. Mash with potato masher or beater.
Mix the remaining ingredients into very well mashed carrots.
Spoon into greased baking dish.
Bake at 350 degrees for 45 minutes or until set.

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