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Carrot Souffle

  • 65minutes
  • 285calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb carrot (steamed soft, then mashed)

  2. 1/2 cup sugar

  3. 1 teaspoon baking powder

  4. 1/2 cup butter , softened but not warm or melted

  5. 3 eggs , beaten

  6. 3 tablespoons flour

  7. 1 teaspoon vanilla

  8. 1 teaspoon cinnamon (to taste)

  9. 1/2 teaspoon nutmeg (to taste)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees and grease the baking dish.

  2. Mix all ingredients in bowl with a mixer.

  3. Pour into an 8x8 inch glass baking dish.

  4. Bake 45-50 minutes, until knife comes clean.

  5. Can be served hot or cold.

  6. Refrigerate after finishing serving/cooling.

  7. Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.

  8. Servings really depend on how much you choose to serve.

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