Carrot Souffle
INGREDIENTS
- 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
DIRECTIONS
- Boil carrots until soft. Put in a food processor and blend carrots with the remaining ingredients above. Pour mixture into pyrex dish.
- topping: Mix dry ingredients. Pour on top of carrot mixture. Melt butter and drizzle on top.
- Bake at 350 degrees for 45 minutes or until firm.