Saturday, December 5, 2009

CARROT SOUFFLE



5 large carrots
4 eggs
1/4 cup flour
1/4 cup sugar
1/4 cup butter
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon juice
pinch salt
powdered sugar

Preheat oven to 375 and grease a 9 x 11 pan.

Peel carrots and thinly slice. Boil carrots until soft.

While carrots are boiling, mix all other ingredients together. Drain and mash carrots and add to mixture. Bake for 45 minutes.

Dust with powdered sugar.

Recipe from:  My friend Stacey 

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