Carrot Souffle

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Carrot Souffle Ingredients

1 lb CARROTS	1/4 ts NUTMEG
3 EGGS	1/2 ts CINNAMON
1/4 c WHITE SUGAR	TOPPING
1/4 c BROWN SUGAR	1/4 c MATZO MEAL
3 tb CAKE MEAL	1/2 c PECANS OR WALNUTS; CHOPPED
1 ts BAKING POWDER	2 tb MELTED MARGARINE
1 ts VANILLA	1/4 ts CINNAMON
1 STICK MELTED MARGARINE	2 tb BROWN SUGAR

Instructions for Carrot Souffle

CHOP & BOIL CARROTS FOR 15-30 MINS., DRAIN. IN FOOD PROCESSOR, DO CARROTS FIRST, THEN ADD EGGS UNTIL THICK & SMOOTH. IN SEPARATE BOWL, MIX SUGARS, CAKE MEAL, BAKING POWDER,VANILLA,MARG.,& SPICES, MIX WELL,ADD TO CARROT MIXTURE, POUR INTO 8X8 INCH GREASED PAN, SPRINKLE TOPPING OVER CASSEROLE, & BAKE @ 350? UNCOVERED FOR 1 HOUR. NOTES : DOUBLE RECIPE FOR COMPANY Posted to MC-Recipe Digest V1 #895 by Marceline8@aol.com on Nov 9, 1997

Main Ingredient: CarrotsCuisine: Uncategorized

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