Glenna’s Carrot Souffle

Serves 6 (can be doubled and tripled.  Yes, and from experience, we know it can also be quadrupled…)


Carrot Souffle

1 lb. carrots (cooked & crushed)
1/2 cup butter
3 eggs
1/4 cup sugar
3 Tbsp Flour
1 tsp baking powder
1 tsp vanilla

Combine cooked crushed carrots & butter in blender or food processor (I use an immersion blender because I’m lazy…works just fine).  Blend until smooth.  Add all other ingredients, place in lightly greased 1 qt casserole dish, covered.

Bake at 350 for 45 min.

Seriously, it’s that easy.

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