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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Souffle Recipe

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This recipe for Carrot Souffle is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Casserole:
1 lb carrots, washed and scraped
3 eggs
1/4 cup white sugar
1/4 cup brown sugar
3 tbsp matzo cakemeal
1 tsp baking powder
1 tsp vanilla
1 stick melted margarine
1/4 tsp nutmeg
1/2 tsp cinnamon

Topping:
1/4 cup matzo meal
1/2 cup pecans or walnuts chopped (optional)
2 tbsp melted margarine
1/4 tsp cinnamon
2 tbsp brown sugar
Directions:
Directions:
Chop and boil carrots for 15-30 minutes; drain.
In a food processor, beat carrots. Add until consistency is thick and smooth. In a separate bowl, combine sugars, cake meal, baking powder, vanilla, margarine and spices until well mixed.
Add to carrot mixture. Pour batter into 8" x 8" greased baking pan. Mix ingredients for topping and sprinkle over casserole and bake uncovered at 350F for one hour.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Can be used for passover also. Use a 9" x 13" pan if doubling recipe.

 

 

 

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