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Carrot Soufflé Recipe

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This recipe for Carrot Soufflé, by , is from The Yahn Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Keith Yahn


1 ¾ lbs peeled & chopped carrots
1 cup sugar
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla extract
2 tablespoons flour
3 eggs, well-beaten
1/2-1 cup margarine, at room temperature
powdered sugar (to sprinkle on top of casserole after cooled)

Preheat oven to 350 degrees. While the oven is heating steam or boil the carrots until very soft. Drain well and transfer to a large mixing bowl. While the carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth. When there are no more lumps, add flour and mix well, then add the beaten eggs and mix well, then the margarine and mix well. Pour mixture into a lightly greased with better) 2-quart baking dish. Bake at 350 degrees for 1 hour or until the top is light golden brown.
Sprinkle the top lightly with powdered sugar before serving.




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