Recipe of the Week: Carrot Souffle

Carrot Souffle is a wonderful side dish for any occasion. Make it for a holiday gathering or a simple family dinner at home. Everyone will love it!

Carrot Souffle


1 3/4 lb. peeled carrots
3/4 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 Tbsp. flour
3 eggs (beat with electric mixer)
1 stick oleo
powdered sugar


Steam or boil carrots until very soft. Drain well. Put in large mixer bowl. When carrots are warm, add sugar, baking powder and vanilla. Beat with mixer until smooth. Add flour and mix well. Add whipped eggs and beat well. Add oleo and blend well.

Pour mixture in 2- quart dish. Bake at 350 degrees for 1 hour. Sprinkle lightly with sugar before serving. Serves 8 to 10.

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