CARROT SOUFFLE Preparation
Preheat oven to 300-325 degrees. Bring large pot of lightly salted water to a boil. Add carrots to water and cook until tender, 10-15 minutes. Drain carrots and place them in food processor. Add melted butter, white sugar, flour, baking powder, vanilla extract, and eggs to processor. Process until mixture is smooth, then place in a 9x12 baking dish. Bake for 30 minutes, or till firm for a clean knife (inserted and clean upon removal. Serve as side dish, or filling for pies, tarts, or turn-overs.
If used as filling, a pinch of nutmeg and cinnamon can be added.
This recipe can be cut in half and baked in an 8x8 dish for smaller group.
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