Marcia Laun Recipe CollectionCarrot Souffle
Marcia Laun Recipe Collection
1 lb. mini carrots
3 Eggs
1 cup Sugar
1 tsp. Baking Powder
3 Tbs. Flour
1 Cube Butter
Dash of Cinnamon
1 tsp. Vanilla
Boil carrots until soft. Let cool. Ina a blender, beat eggs and add carrots. In a bowl, mix dry ingredients and vanilla. Melt butter. Add butter and cooked carrots to dry ingredients. Pour into 8 x 8 pan. Cover and bake at 350 degrees for 50 to 60 min. Remove foil cover. Add topping and bake 10 more minutes.
Topping: Chopped pecans w/brown sugar and butter, or cornflake crumbs, or almond crumbs.
Recipe Contributed by
Cindy Shilling