Carrot Souffle

Recipe Ingredients

1 lb	454g / 16oz	Carrots
3		Eggs
1/4 cup	49g / 1.7oz	White sugar
1/4 cup	40g / 1.4oz	Brown sugar
3 tablespoons	45ml	Cake meal
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Vanilla
1		Melted margarine
1/4 teaspoon	1.3ml	Nutmeg
1/2 teaspoon	2.5ml	Cinnamon topping
1/4 cup	59ml	Matzo meal
1/2 cup	73g / 2.6oz	Pecans or walnuts - chopped
2 tablespoons	30ml	Melted margarine
1/4 teaspoon	1.3ml	Cinnamon
2 tablespoons	30ml	Brown sugar

Recipe Instructions

Chop & boil carrots for 15-30 mins., drain. In food processor, do carrots first, then add eggs until thick & smooth. In separate bowl, mix sugars, cake meal, baking powder, vanilla, marg.,& spices, mix well, add to carrot mixture, pour into 8x8 inch greased pan, sprinkle topping over casserole, & bake @ 350º uncovered for 1 hour.

Notes : double recipe for company

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6685

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