Carrot Souffle
  • 3 lbs carrots - peeled cut & chunked
  • 4 eggs
  • 1 cup sugar
  • 6 tablespoons flour
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 1 1/2 stick butter
  • Topping:
  • 1/2 cup crushed corn flakes
  • 6 tablespoons brown sugar
  • 1/2 cup chopped walnuts
  • cinnamon to taste
  • 3 tablepoons of butter
  1. Boil carrots until soft. Put in a food processor and blend carrots with the remaining ingredients above. Pour mixture into pyrex dish.
  2. topping: Mix dry ingredients. Pour on top of carrot mixture. Melt butter and drizzle on top.
  3. Bake at 350 degrees for 45 minutes or until firm.
For those of you with a sweet tooth but feel a little guilty for it, this recipe will incorporate your veggie allowance so don't feel too badly...I received this recipe from my sister-in-law. It is one of my absolute favorites!