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Carrot Soufflé Casserole Recipe

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This recipe for Carrot Soufflé Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Mayotte
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds carrots
1 cup sugar
2 tsp. baking powder
2 sticks imperial margarine, softened (1/2 c = 1 stick)
6 eggs, beaten
6 Tbsp. flour
2 tsp. Vanilla
2 dashes cinnamon

TOPPING:
1/2 cup cornflake crumbs, crushed
4 Tbsp. margarine, softened
2 dashes cinnamon
6 Tbsp. dark brown sugar
1/2 cup chopped pecans

Directions:
Directions:
Cook carrots until they are soft, drain and beat until mashed and smooth. Add remaining ingredients. Beat well. Pour into a 2 1/2 quart casserole dish.

Mix topping ingredients by hand and sprinkle on top of carrots. Bake at 350 degrees, uncovered for 45 minutes. This recipe can be made a day ahead.

 

 

 

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