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Carrot Souffle Recipe

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This recipe for Carrot Souffle, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Simmons Family
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. of baby carrots, cooked until very tender
2/3 cups sugar
1/4 cup light sour cream
3 tablespoons all purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs, beaten
powdered sugar, optional

Directions:
Directions:
After boiling the carrots until tender, add them and all ingredients (except powdered sugar) to a food processor. Blend until very smooth without any lumps. Pour into a greased deep dish casserole. Bake at 350 for 40 minutes. Remove from oven and sprinkle with powdered sugar (about 1 tablespoon) before serving.

 

 

 

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