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Carrots: Carrot Souffle'

Source of Recipe

Brenda


List of Ingredients

1 lb. cooked carrots
3 eggs
1/2 c. sugar (Can use brown sugar)
3 tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
1 stick butter, melted
Dash of nutmeg
Dash of cinnamon

--TOPPING:--

1/4 c. cornflakes, crushed
3 tbsp. brown sugar
2 tbsp. melted butter
1/4 c. chopped walnuts
Dash nutmeg
Dash cinnamon



Recipe

Preheat oven to 350 degrees.

Combine and puree carrots and eggs in a food processor or blender. Add sugar, flour, baking powder, vanilla, butter, cinnamon and nutmeg.

Blend together well. Pour into a 1 1/2-quart soufflé dish. Mix together the crushed cornflakes, sugar, walnuts, cinnamon and nutmeg.

Add the butter and sprinkle on top of the carrots.


Bake for 45 minutes in a preheated 350 degree oven.


SERVES 8-10