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Carrot Souffle Recipe

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This recipe for Carrot Souffle, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
jennifer simmons
Added: Thursday, October 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lbs peeled carrots
1 1/2 lbs sugar
1 T. Baking Powder
1 T. Vanilla Extract
1/4 C. Flour
6 Eggs
1/2 lb Margarine or Butter
powdered sugar

Directions:
Directions:
Steam or Boil Carrots until extra soft. Drain Well. While the carrots are warm add sugar, baking powder and vanilla. Whip with mixer until smooth. Add Flour and Mix well. Whip eggs and add to Flour Mixture and blend well. Pour Mixture into 1 9x13 baking dish about half full as the souffle will rise. Bake in a 350* oven for about 1 hr or until top is a light golden brown. Allow to cool a few minutes then sprinkle lightly with powdered sugar over top before serving.

Number Of Servings:
Number Of Servings:
10

 

 

 

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