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Carrot Souffle Recipe

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

Sharla Wertheimer
Added: Wednesday, October 22, 2008


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

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

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:
Personal Notes:
Personal Notes:
Can be used for passover also. Use a 9" x 13" pan if doubling recipe.




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